Title: Corn Crisps
Categories: None
Yield: 1 Servings

3/4 c Water
2 tb Butter
1/2 c Yellow cornmeal
1/4 ts Salt (up to 1/2)

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