Grandma would sometimes make corn meal mush as a hearty breakfast for us kids.
The night before serving, cook corn meal in boiling water (should be the consistency of Cream of Wheat) and poor into greased loaf pan. Cover with wrap and refrigerate overnight.
In the morning, cook up a pound of bacon. Remove bacon and place on paper towels to drain. Slice the corn meal mush and fry in bacon drippings. Serve with plenty of butter and maple syrup.