This seems to be the only way I can get my family to enjoy cornmeal as a breakfast cereal. I guess, being Canadian, cornmeal isn’t something I grew up on, like so many of those “down South.” But really, this is very delicious. When you buy cornmeal for cereal, get the stuff that’s more grainy – not the stuff so fine it’s almost flour. If it’s too fine, this is just way too mushy.
3 cups cold water
1-1/2 cups milk
2 cups cornmeal
1/2 tsp salt
1/2 cup pancake syrup
2 Tbsp butter
1/2 cup raisins (optional)
Whisk together water, milk, cornmeal and salt in a medium-size saucepan. Cook over medium heat, stirring frequently with a spoon, until mixture reaches a boil, about 10 minutes. Reduce heat to low. Cook 3-5 minutes, stirring frequently, until mixture thickens. Remove from heat. Stir in pancake syrup and butter; ladle into bowls. Sprinkle with raisins just before serving, if desired.
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