Mushcorn meal, not self-rising
Bring a quart of water to a slow bowl in a very large pot. Very slowly add corn meal, stirring constantly, until the mixture becomes about as thick as oatmeal. This can be served immediately like oatmeal, or put into a buttered loaf pan to set up overnight.
The second day it becomes fried mush, by slicing inch thick slices into hot butter and frying until golden brown, turning only once. These are served like french toast.