This is in response to KalamaQuilts' comment -
My mother - and my mother-in-law would both make fried corn meal mush.
They would cook cornmeal - and then put it in greased bread pan and refrigerate it.
The next morning, they would take it out of the pan and slice it. I think my Mom sliced it about 1/2 inch thick and then it was fried in bacon grease, if available. If no bacon grease, then in almost any grease.
I don't know if she/they dipped the corn meal slices in flour before frying them or not. I did not like that when I was growing up - and I was not paying attention.
