Instructions: Have a big pan of "boiling super hot" water on stove. Mix in enough hot water to "cook" the cornmeal in bowl #1.. Put in enough so the wet meal "COULD" be formed into a ball with your hands, but dont do it as you would burn hands. (This process "cooks" the cornmeal the first time.)

When you get it all mixed up, (with a big spoon) add one can of "creamed corn" and mix well. (This can be mixed up earlier and kept in fridge overnight or longer.) With the "big" cooking spoon -take a heaped up spoon full of the mixture, (about one cup I guess) and put into skillet or on the grill. with medium heat. (Have skillet or grill covered with "hot"

oil.) Flatten it out, and cook like you would a pancake.

2nd way to cook it

This is a wee bit tricky, but you can cook it in a hot oily round bread pan and smooth out like a cake about one inch thick. Put the pan into middle of oven at 350 degrees for about ten or twelve minutes. When the "bottom" gets done, (light brown-not burned) turn pone over and cook second side five or six minutes or until the pone is firm on both sides and mushy on the inside where you are going to put a lot of butter (The more the better if your Dr. aint looking!) The first cooking process is the "secret"! in the old west they didnt have milk and eggs, plus the cook liked to fix up enough to last all day. (Of course they didnt have the creamed corn either)

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