my maternal grandparents(Borden milk family)out of Michigan/Canada region are the source: I imagine pop is in the name because the desired amount of buttermilk (try one cup for first tasting/try) is heated in a pan till it separates curd from whey - or pops apart(?!). then corn meal is sprinkled in (perhaps a quarter or third of a cup with 1 cup milk) and it is simmered and stirred till it is the consistency of porridge. The amounts are vague because no measurements were ever used, and I just made it sprinkling in the cornmeal while cooking till it thickened up to the correct consistency. The correct consistency is about like oatmeal or cream of wheat. Pour it in a bowl, add a lump of butter which should lay atop the cereal and melt, not just soak into it. Add a little salt to taste. It is a sort of tangy cornbread cereal. I never had a desire to sweeten it, but it might be deliscious.