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  • 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


  1. Butter the walls of the slow cooker with 1 tablespoon of the butter or margarine, then melt the remaining butter or margarine.
  2. Add paprika and cayenne; turn to HIGH.
  3. Measure remaining ingredients and add to slow cooker with remaining butter. Stir well.
  4. Cover and cook on LOW for 6 to 9 hours or on HIGH for 2 to 3 hours, stirring occasionally.
  5. 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


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