Heat the milk to the boiling point and sift in the corn meal gradually, stirring to prevent lumpiness. Add the salt and butter. Reduce heat to simmer and let cook for about 20 minutes - stirring often.

Pour the mixture into a lightly oiled bread tin and let stand.

When cool, cut into squares and dip each square - first into flour, then into milk and egg and then in graham cracker crumbs. Set squares in an lightly oiled baking pan. Brush each square with a final coating of milk, and bake to a nice brown in a quick oven. Serve with maple syrup or jelly.


This is kind of like pancakes or French toast, yet it is very unique.

Mr Breakfast would like to thank BethH for this recipe.

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