| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Breads, Biscuits, Baileys.mcf | 6 | Servings | |
INGREDIENTS
| 3/4 | c | White cornmeal |
| 1/2 | ts | Salt |
| 1 | c | Boiling water |
| 2 | tb | Margarine; melted |
| Unsalted butter |
INSTRUCTIONS
Preheat oven to 425F degrees. Grease 2 cookie sheets or coat with vegetable cooking spray. Mix cornmeal and salt in a bowl and pour in boiling water, stirring all the while to keep lumps from forming. Stir in margarine. Drop 1 tablespoon at the time onto the cookie sheets. This batter should be liquid enough to spread out into a 3-inch circle. If it doesn't spread, add a bit more water. Bake until golden brown around the edges and crispy, about 20 minutes. Serve with sweet butter. Makes approximately 36 wafers. SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040) Notes: Look like a cornmeal cookie. Lee's Intro: These wonderful, crisp little wafers are so easy to prepare you will want to make them every time you serve soup. You might vary them by adding a bit of prepared Cajun seasoning to the batter. Kitpath 98Jan Recipe by: Lee Bailey's Soup Meals: Warm-Weather Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 12, 1998
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