MMMMM----- Recipe via Meal-Master (tm) v7.07

     Title: Corn Crisps
Categories: Snacks
  Servings: 20

     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.

MMMMM