Combine pork, bouillon cubes and 1 quart water in large saucepan.
Season with salt; bring to a boil.
Mix cornmeal, flour and 2 cups water together; add to boiling mixture gradually, stirring well.
Cook over low heat for 1 hour, stirring frequently.
Place in bread pan; refrigerate for at least 6 hours.
Slice thin; fry until crisp.