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Cornmeal Crisps

Yield 1 1/2 dozen 3-inch crisps


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

How to Make It

  1. 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.

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