6 1/2 c. yellow cornmeal
1/2 c. flour
1 Tbsp. salt
4 c. cold water
2 c. cold milk
10 c. boiling water
olive oil
Mix cornmeal, flour, and salt together in a 6-qt. slow cooker. Gradually add cold water and milk; mix until smooth. Slowly add boiling water; stir in. Heat on high for approximately 2 hours, stirring with a wooden spoon every 10-15 minutes. Mixture will be thick and will not separate when done.
Fill 3 loaf pans with mixture; smooth tops. Cover each pan with plastic wrap, leaving two corners slightly open to let steam escape. Cool to room temperature; refrigerate overnight. (These will keep in refrigerator at least a week.)
Remove mixture from loaf pans; slice in pieces approximately 1/4" thick.
Spray frying pan with olive oil cooking spray; add olive oil. Fry slices until nicely browned--approximately 5-8 minutes on first side, approximately 3-5 minutes on second side. Serve immediately with maple syrup or a thick corn syrup.*
* King's Syrup and Old Barrel table syrup are ideal for creating the true Pennsylvania Dutch taste. Other syrups are usually much too runny and will not create a satisfactory outcome.
