These little corn cakes don’t look like much, but they are strangely addictive. They may also be cooked in a little fat in a skillet on the stovetop until golden.

Combine in a large saucepan:

Pour over:

Cook over low heat for 30 minutes, stirring frequently. Remove from the heat and lightly butter the top to keep it from crusting. Cool to room temperature.

Preheat the oven to 350°F. Grease a large baking sheet.

Beat the cornmeal mixture well. In a large bowl beat until stiff but not dry:

Fold them lightly into the cornmeal mixture. Drop the batter by the tablespoon onto the baking sheet. Bake until firm, about 30 minutes.