In a large saucepan, bring salted water to a boil. Slowly whisk cornmeal into the water, stirring constantly to prevent lumps. Reduce heat to low and cook until corn is tender, about 20 – 25 minutes. Remove from heat and stir in butter. Season with salt and pepper, to taste.
In a large saucepan, bring salted water to a boil. Slowly whisk cornmeal into the water, stirring constantly to prevent lumps. Reduce heat to low and cook until corn is tender, about 20 – 25 minutes. Remove from heat and stir in butter. Season with salt and pepper, to taste.