Recipe - Baileys Corn Wafers

Three fourths cup White cornmeal
One half teaspoon Salt
1 cup Boiling water
2 tablespoon Margarine; melted
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 3inch 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: WarmWeather

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 12,
1998