Name: Bailey's Corn Wafers
Ingredients: 3/4 c White cornmeal; 1/2 ts Salt; 1 c Boiling water; 2 tb Margarine; melted; Unsalted butter

Let us ever learn from the story of the passion, to hate sin with a great hatred. Sin was the cause of all our Savior’s suffering. Our sins platted the crown of thorns. Our sins drove the nails into His hands and feet. On account of our sins His blood was shed. Surely the thought of Christ crucified should make us loathe all sin. Well says the Homily of the Passion, “Let this image of Christ crucified be always printed in our hearts. Let it stir us up to the hatred of sin, and provoke our minds to the earnest love of Almighty God.”

J.C. Ryle

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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