Bring 4 cups of water to a boil in a medium saucepan.

Stir in the salt and sugar, if using.

Slowly whisk in the yellow cornmeal, adding it gradually to help prevent lumps.

Reduce the heat to low and continue cooking, stirring often, for 10–15 minutes, or until the mixture becomes thick, smooth, and creamy.

Stir in the unsalted butter and black pepper until fully combined.

Lightly grease an 8×8-inch pan or a loaf pan.

Pour the hot cornmeal mixture into the prepared pan and spread it into an even layer.

Let the cornmeal cool at room temperature for at least 1 hour, or until firm enough to slice.

For firmer slices, refrigerate the pan for a few hours before cutting.

Remove the firm cornmeal from the pan and cut it into ½- to 1-inch thick slices.

Heat 2–3 tablespoons of vegetable oil in a skillet over medium heat.

Add the cornmeal slices to the hot skillet in a single layer, leaving space between each piece.

Fry for 3–4 minutes per side, or until each slice is golden brown and crispy.

Transfer the fried slices to a paper towel-lined plate if needed.

Serve hot with maple syrup, honey, butter, or fruit compote for a sweet version.

For a savory version, top with grated cheese, hot sauce, or your favorite Southern-style toppings.