This is a breakfast staple in Louisiana.

• 1/2 cup oil
• 2 cups Self Rising corn meal
• 1-1/2 cups milk

Place oil in a 10-inch cast iron skillet and heat until the oil just starts to smoke. In a medium bowl, combine the remaining ingredients. Pour batter into the pan and heat until a crust forms. Lower heat to simmer. Cook, covered, for 15 minutes. Serve as a cereal with milk and sugar or drizzle with cane.

Yield: 4 Servings

© 2003 Rick McDaniel

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