Preparation info
  • Makes:

    15–18

    Servings
    • Difficulty

      Easy

    • Ready in

      4 hr 30

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Betty Hostetler Allensville, PA

Ingredients

  • 2 cups cornmeal
  • 2 tsp. salt
  • 2 cups

Method

  1. Combine cornmeal, salt, and cold water.
  2. Stir in hot water. Pour into greased slow cooker.
  3. Cover. Cook on High 1 hour, then stir again and cook on Low 3–4 hours. Or cook on Low 5–6 hours, stirring once every hour during the first 2 hours.
  4. Serve hot with butter as a side dish.