In a 3 to 4 quart pan, combine cornmeal and salt

Blend in 7 cups water until smooth

Bring to a boil over high heat, stirring with a long spoon being careful of spatters

Reduce heat to low and simmer, uncovered, for 15 minutes; stirring occasionally. Mix 1 cup of water with cornstarch

Blend into the cornmeal mixture and return to a boil

Cook for 1 minute, stirring

Remove from heat. Heat an electric griddle to 350F.(or place a regular grid- dle over medium heat; it's ready when a drop of water dances)

To prevent spatters, you can make a barrier of foil on 3 sides of griddle. Coat griddle with lard or solid vegetable shortening

Pour 1/4 to 1/2 cup of corn gruel onto griddle (watch out for hot spatters)

With a long, flexible spatula, gently guide liquid to form a rectangle, about 8 by 10 inches

Cook until bread is dry and pulls from griddle (about 5 minutes)

With dry spatula and fingers, gently lift bread from griddle. Grease griddle and cook another sheet of paper bread; when half dry, lay cooked sheet of paper bread directly on top (if cooked bread breaks, use pieces)

Continue to cook until bread pulls from griddle (about 15 more min- utes) to make a double thick piece of bread

Loosely fold hot sheets (bread will break). Repeat procedure to make each piece of bread

Serve at room temperature; or let cool, then store airtight at room temperature for up to 1 week

Makes 6 to 8 pieces.