| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2/3 |
c |
Yellow cornmeal |
| 1/3 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 1/2 |
ts |
Double-acting baking powder |
| 2/3 |
c |
Cold water |
| 2 |
tb |
Unsalted butter; melted and cooled |
| 1 |
lg |
Egg |
| 1 |
c |
Grated sharp Cheddar |
INSTRUCTIONS
In a blender blend together the cornmeal, the flour, the salt, the
sugar, and the baking powder, add the water, the butter, and the egg,
and blend the mixture for 15 seconds. Scrape down the sides, add the
Cheddar, and blend the batter for 5 seconds, or until it is combined
well. Spread 1/4 cup measures of the batter into 4-inch circles on
buttered sheets and bake the crackers in batches in the middle of a
preheated 400F. oven for 6 minutes. Turn the crackers and bake them
for 5 to 6 minutes more, or until they are crisp. The crackers keep
in an airtight container for 1 week.
Makes about 10 crackers.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”