Recipe: Bailey's Corn Wafers

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