Ingredients
| 1 cup | yellow cornmeal | | 3/4 cup | boiling water | | 1 tsp. | salt | | 2 tsp. | chili powder | | 1/2 tsp. | dried oregano | | 1/2 lb. | salt pork, diced | | 2 | md. yellow onions, diced | | 1 | lg. clove garlic, minced | | 1 | lg. egg, slightly beaten |
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Instructions
Sprinkle cornmeal slowly into boiling water in top part of double boiler. Add seasonings. Cook over boiling water for 45 minutes, stirring occasionally.
Meanwhile, fry salt pork until crisp; add onions and garlic and sauté for five minutes. Cool; add egg. Combine salt pork mixture with cornmeal. Mix thoroughly. Pour into oiled 9x5x3-inch loaf pan. Chill overnight.
Next day, unmold and slice into one-inch slices. Brown in hot fat on griddle over coals that have been heated to turn gray.
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