2 to 4 tablespoons butter or margarine
1/4 teaspoon paprika
Dash of cayenne pepper
6 cups boiling water
2 cups cornmeal (preferably water ground)
2 teaspoons salt
Butter the walls of the slow cooker with 1 tablespoon of the butter or margarine, then melt the remaining butter or margarine.
Add paprika and cayenne; turn to HIGH.
Measure remaining ingredients and add to slow cooker with remaining butter. Stir well.
Cover and cook on LOW for 6 to 9 hours or on HIGH for 2 to 3 hours, stirring occasionally.
To fry, chill in a lightly greased loaf pan and cut into 1/4-inch slices. Fry in butter until browned.
Yield: 8 to 10 servings
Slow Cooker Vegetable Recipes