Recipe - Corn Crisps

5 tablespoon Butter
One half cup White cornmeal
One half cup Allpurpose flour
One fourth teaspoon Salt
1 One half teaspoon Sugar
1 One half teaspoon Baking powder
1 Egg
Three fourths cup 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 lumpfree. Stir in 2 One half 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
4inch discs, leaving a 1inch 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip