BAKED CHEESE MUSH

2 cups water
1/2 teaspoon salt
1/2 cup coarse cornmeal
medium finely chopped onion
1/4 packet taco seasoning mix
4 slices bacon, cooked crisp and crumbled or chopped
1 1/2 cups shredded mozzarella and Montery Jack cheeses, combined
beaten egg with 1 tablespoon cream
cracker crumbs
Spicy or hot tomato relish (optional)
Meat gravy (optional)

TO PREPARE THE MUSH:
Using double boiler or two pots, one of which can fit into the other, heat water about 1 1/2 inches deep in the bottom half.

Put 2 cups of water and salt in upper half of double boiler and bring to a boil on direct heat. Stir in the cornmeal slowly into the salted water. Cook several minutes over the direct heat, stirring constantly.

Add the onion, 1/4 packet of taco seasoning mix; mix in well and put smaller pot into larger pot with boiling water. Cover and cook 40 minutes.

Add the bacon and continue cooking another 5 minutes.

Remove from heat and stir in the cheese.

Pour the hot mush into a loaf pan and cool for several hours or until well set.

TO BAKE:
Cut into 8 equal slices.

Beat together egg and cream. Put cracker crumbs in a dish.

Sprinkle black pepper on slices. Place a grid or rack onto a baking sheet, large enough to hold the 8 slices off the baking sheet. Brush slices with egg wash and press into cracker crumbs and lay carefully onto baking rack.

Put into oven and bake for 30 minutes (350 degrees F) or until the edges brown a little and turn golden.

Serve warm as is or with Hot and spicy Tomato relish, such as Country Sides Garden Sytle tomato relish or any kind of meat or mushroom gravy that you like.

Source: Southern Living Inflation Cookbook