Bring to a boil over
high heat, stirring with a long spoon being careful of
spatters
Reduce heat to low and simmer, uncovered, for
15 minutes; stirring occasionally.
Mix 1 cup of water with cornstarch
Blend into the
cornmeal mixture and return to a boil
Cook for 1
minute, stirring
Remove from heat.
Heat an electric griddle to 350F.(or place a regular grid-
dle over medium heat; it's ready when a drop of water
dances)
To prevent spatters, you can make a barrier of
foil on 3 sides of griddle.
Coat griddle with lard or solid vegetable shortening
Pour 1/4 to 1/2 cup of corn gruel onto griddle (watch
out for hot spatters)
With a long, flexible spatula, gently
guide liquid to form a rectangle, about 8 by 10 inches
Cook until bread is dry and pulls from griddle (about 5
minutes)
With dry spatula and fingers, gently lift bread
from griddle.
Grease griddle and cook another sheet of paper bread;
when half dry, lay cooked sheet of paper bread directly
on top (if cooked bread breaks, use pieces)
Continue to
cook until bread pulls from griddle (about 15 more min-
utes) to make a double thick piece of bread
Loosely fold
hot sheets (bread will break).
Repeat procedure to make each piece of bread
Serve
at room temperature; or let cool, then store airtight at
room temperature for up to 1 week
