| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3/4 | c | Water |
| 2 | tb | Butter |
| 1/2 | c | Yellow cornmeal |
| 1/4 | ts | Salt (up to 1/2) |
INSTRUCTIONS
from The Fannie Farmer Cookbook. Makes about 30 corn crisps. Preheat oven to 425 degrees. Butter a cookie sheet. Bring the water and butter to a boil in a small pan. Quickly stir in the cornmeal and salt and mix well. Drop by teaspoonfuls onto the cookie sheet and bake for 10 to 15 minutes. Posted to EAT-L Digest 25 October 96 Date: Sat, 26 Oct 1996 15:33:32 -0500 From: Maggie Workman <workman@CORIOLIS.ATMS.PURDUE.EDU>
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