Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 tb Butter
1/2 c White cornmeal
1/2 c All-purpose flour
1/4 ts Salt
1 1/2 ts Sugar
1 1/2 ts Baking powder
1 Egg
3/4 c Milk

PREPARATION: Melt the butter and lightly brush it over 2 sheets of
parchment paper. Line 2 baking sheets with the paper, buttered side
up. Set remaining butter aside. Adjust oven racks to middle position
and heat oven to 425F. Sift the cornmeal with the flour, salt, sugar
and baking powder into a large bowl. Beat egg lightly with milk and
stir into dry ingredients until batter is lump-free. Stir in 2 1/2
tablespoons melted butter.

COOKING AND SERVING: Drop tablespoons of the batter onto the
parchment paper, 5 inches apart.. With the back of a spoon, spread
batter into 4-inch discs, leaving a 1-inch margin between them. Bake
until browned, 10 to 12 minutes. Brush crisps with the remaining
butter and cool on wire rack. (Can store for 1 week in airtight
container.)

Makes 20 crisps.

[COOKS; Jul/Aug 1988] Posted by Fred Peters.

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