Cornmeal Crisps

Oxmoor House
1 1/2 dozen 3-inch crisps


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1 1/4 cups boiling water
3/4 cup cornmeal
2 tablespoons shortening, melted
3/4 teaspoon salt


Pour water over cornmeal, stirring constantly. Add shortening and salt, mixing well. Drop by tablespoonfuls onto lightly greased baking sheets (the mixture will be thin). Bake at 425° for 25 minutes or until brown and crisp.

Created date

February 2010