2 c blue or white cornmeal
      1/2 c sugar
      1/2 t cinnamon

         Brown the cornmeal in a hot 425 degree oven for 8-10 minutes by spreading
 in a thin layer on a cookie sheet, stirring several times to prevent scorching.  Add
 sugar and cinnamon and use like cocoa in about the same proportions, stirred into
 hot milk and simmered for 15 minutes.