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