1. Using a pastry brush, spread the softened butter on the bottom and sides of an 8"x6" or 9"x6" shallow baking dish. Set aside. 2. Place milk, water and oil in a heavy 3-4 quart saucepan. 3. Bring to a boil over high heat. 4. Add cornmeal in a slow, thin stream, stirring constantly, so that liquid continues to boil as cornmeal is absorbed. 5. Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until mixture is so thick that spoon will stand unsupported in center of pan. 6. Spoon into buttered dish while hot, spreading it out and smoothing the top with a spatula. 7. Cover and refrigerate at least 6 hours, or overnight. 8. Using a pastry wheel or sharp knife, cut the chilled cornmeal into 2" squares and gently lift them out of the dish with a small metal spatula. 9. Melt 2 tablespoons of butter in a large, heavy skillet over moderate heat. 10. Add 4 or 5 of the cornmeal cakes to the pan and brown for 2-3 minutes on each side, turning gently with a spatula. 11. Repeat with remaining cakes, adding more butter if necessary. 12. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
