¼ cup shredded cheddar cheese
3 Tablespoons grated parmesan
4 tablespoons butter or coconut oil
Syrup or jelly.
Grease loaf pan, 9x5x3 inches. Mix cornmeal and cold water in saucepan. Stir in
boiling water and salt. Cook, stirring constantly, until mixture thickens and
boils. Cover; cook over low heat 10 minutes. Stir in cheeses. Spoon into loaf pan. Cover and chill at least 12 hours.
Invert pan to unmold cornmeal mush. Cut loaf into 1/2 inch slices. Melt butter
in large skillet. Coat slices with flour; brown on each side in skillet. Serve
hot with syrup and, if desired, with bacon, ham or sausage.
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