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1
Cook until it is a thick cornmeal mush, then let cool.
Mrs. Wilson's Cook Book / Numerous New Recipes Based on Present ...
2
The third type of casserole in this chapter combines a lima bean stew with a thick cornmeal batter that bakes into a cornbread topping.
The cook's illustrated how-to-cook library
3
Bread is the second most important staple in the country after a thick cornmeal porridge known in the local Shona language as "sadza".
The South African