Bailey's corn wafers

Yield: 6 Servings

Measure Ingredient
¾ cup White cornmeal
½ teaspoon Salt
1 cup Boiling water
2 tablespoons Margarine; melted
\N \N Unsalted butter

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@...> on Feb 12, 1998

Similar recipes