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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 20 - Change
Nutritional Facts
Servings Per Recipe: 20

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Corn Crisps

Date Added: January 04, 2014


5 Tablespoons Butter 5 Tablespoons Butter (1/4 stick) cut into 6 pieces
1/2 Cup Cornmeal 1/2 Cup White cornmeal
1/2 Cup All-Purpose Flour 1/2 Cup All-purpose flour plus more
1/4 Teaspoon Salt 1/4 Teaspoon Salt (I used reduced sodium)
1 1/2 Teaspoons Sugar 1 1/2 Teaspoons Sugar confectioner'
1 1/2 Teaspoons Baking Powder 1 1/2 Teaspoons Baking powder plus
1 Unit Egg 1 Unit Egg Lg
3/4 Cup Milk 3/4 Cup Milk or part cream
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1. PREPARATION: Melt the butter and lightly brush it over 2 sheets of parchment paper.

2. Line 2 baking sheets with the paper, buttered side up.

3. 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.

4. Beat egg lightly with milk and stir into dry ingredients until batter is lump-free.

5. Stir in 2 1/2 tablespoons melted butter. COOKING AND SERVING: Drop tablespoons of the batter onto the parchment paper, 5 inches apart.

6. . With the back of a spoon, spread batter into 4-inch discs, leaving a 1-inch margin between them.

7. Bake until browned, 10 to 12 minutes. Brush crisps with the remaining butter and cool on wire rack.

8. (Can store for 1 week in airtight container).

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Corn, Natural Sweeteners allergies.
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