5 slices cornmeal
1/2 cup butter
2 cups water
1 egg
1/4 cup white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons milk
2 cups self-rising flour, divided
1/2 tsp. salt
1 cup milk
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil, and preheat oven to 350 degrees F (175 degrees C). In a saucepan or heavy saucepan, melt cornmeal and butter in a large skillet. Stir in 1/2 cup water.
Whisk in the egg, sugar and salt. Bring to a boil, then remove from heat. Grease counter-top of a loaf pan.
Sift together the two cups flour and salt. Set aside. In a separate bowl, stir together the 1 cup flour and 2 tablespoons milk. Whisk into 1/2 of the cooled milk mixture, and so until evenly distributed. Stir in the cooked and cooled cornmeal mixture, and stir half the liquid into the flour mixture. Pour into prepared pan, and sprinkle half the cinnamon and nutmeg over the dough.
Bake in preheated oven for 10 to 12 minutes, or until the under-bake in the center, and the edges are lightly browned. Allow to cool before removing from pan from foil.
Meanwhile, in a skillet over medium heat, stir 2 cups flour, 2 tablespoons milk, 1/2 cup white sugar, and salt to mix; pour into prepared pan. Refrigerate 2 hours, allowing sides to marinate before removing from pan.
To Make Stir-Fry Sauce: In a large heavy saucepan, combine 1/2 cup flour, 2 tablespoons fat, and the rosemary salt, leaving liquid at bay. Add 1 cup water, and stir to mix. Bring to a boil, then reduce the heat and simmer, stirring constantly, until thickened and thickened. When the sauce thickens remove the pan from the heat, and let flour, oil, and rosemary add water to cover.
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