This is from the archives of my grandmother, Ethel Eynard.  Jefferson City, MO.  1980.  This actually is quite tasty, I remember enjoying this many times while I was growing up.

2 3/4 C. water
1 C. Martha White Yellow Corn Meal
1 C. cold water
1 tsp. salt
1 tsp. sugar

Bring 2 3/4 cups water to a boil.  Combine corn meal, cold water, salt and sugar; gradually add this to boiling water stirring all the time.  Cook until thick.  Reduce heat and cover pan, cook 5 more minutes, stirring frequently.  Pour into a loaf pan and cool, then refrigerate several hours.  Turn out of pan and cut in 1-inch slices.  Fry slowly in hot fat turning once.  When browned serve hot with butter and syrup.

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