Bailey's Corn Wafers These wonderful, crisp little wafers are so easy to prepare you will want to make them every time you serve soup. You might vary them by adding a bit of prepared Cajun seasoning to the batter. - Lee Bailey 3/4 cup white cornmeal 1/2 tsp salt 1 cup boiling water 2 tbsp margarine; melted unsalted butter Preheat oven to 425F degrees. Grease 2 cookie sheets or coat with vegetable cooking spray. Mix cornmeal and salt in a bowl and pour in boiling water, stirring all the while to keep lumps from forming. Stir in margarine. Drop 1 tablespoon at the time onto the cookie sheets. This batter should be liquid enough to spread out into a 3-inch circle. If it doesn't spread, add a bit more water. Bake until golden brown around the edges and crispy, about 20 minutes. Serve with sweet butter. Makes approximately 36 wafers. Source: Lee Bailey's Soup Meals
|
