In a heavy bottomed saucepan, bring 3 Cups of WARM water and the salt to a boil. In a small bowl, mix together the cornmeal and the 1 Cup of COLD water. Gradually stir the cornmeal and water mixture into the salted boiling water. Cook for 5 minutes, stirring constantly. Cover, and continue cooking for 10 minutes, stirring occasionally. Pour into a bread pan and allow to firm up in the refrigerator for at least several hours or overnight. Slice into thin slices. Dredge in flour and fry in butter until golden brown and crispy. Serve with butter and maple syrup.