CORNMEAL MUSH

When I was a little girl I always wondered why my grandmother loved cornmeal mush. I am in my seventies now and I still wonder about that. Do any of you readers like cornmeal mush or have memories of family members who ate it?

1 quart boiling water

1 quart cold water

2 1/2 cups yellow cornmeal

1/4 cup white flour

1 1/4 tsp salt

1 1/4 tsp sugar

Put the cold water into a heavy 4-quart saucepan. Combine the cornmeal, flour, sugar and salt; stir into the cold water. Slowly add the boiling water while stirring constantly to prevent lumps. Cover and cook slowly for 1 hour until mixture glops slowly. Add 1/2 cup cornmeal 5 minutes before removing from the heat.