My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Thursday, February 16, 2012

Cornmeal Crisp

Paper-thin and crunchy, these crisps make a delicious nibble and are good cocktail snacks or as an accompaniment to soups or salads.

A few days ago I made a pot of Bean Pot Soup and a batch of these crisps for Larry and Edie, because Ryan, her son was in town for a visit. He is such a love, if I were only 40 years younger.

Lets go see what Miz Helen has for Full Plate Thursday.

See note at the bottom for a slight variation.

Cornmeal Crisps
enough to serve 8 or 10
print recipe
Adapted from The Gift of Southern Cooking

1 cup stone-ground white cornmeal
1 teaspoon salt
3 tablespoons unsalted butter, divided
1 1/2-2 1/4 cups boiling water

Stir together the cornmeal and salt in a stainless-steel mixing bowl, and add 2 tablespoons of the butter cut into small pieces. Slowly stir in enough boiling water so that the mixture resembles very wet mashed potatoes. Beat vigorously until the butter is melted and absorbed and the batter is smooth. Allow to cool slightly.

Preheat oven to 375 degrees F.

Use the remaining tablespoon butter to grease two 15-by-10-by-1-inch baking sheets. I used one half sheet pan. Put even amounts of the batter on the two baking sheets, and use a rubber spatula to spread it as evenly and thinly as possible (dipping the spatula in water helps with this). Bake in the preheated oven for 20-35 minutes, until crisp and golden brown. Cool on the baking sheets, and break into large irregular pieces for serving. Stored in an airtight container, the crisps keep well for several days.

Cook's Note: As written these may leave a little bit of a salty after taste after, like a cracker. To correct this I would use 1/2 teaspoon salt and a pinch (1/8 teaspoon) cayenne pepper.

7 comments:

  1. These crisps are amazingly crunchy and delicious! They went so well with the soup, which was also fabulous! I am the luckiest girl! Beverly brings and sends so many good things to us. Everyone out there should be jealous! :)

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  2. Good gravy, these sound great!...:)JP

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  3. These sound really crispy and tasty! Thanks for the recipe!

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  4. these sound fantastic! lucky you edie! i am so jealous i will just have to make my own!

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  5. My grandmother use to cook this, I love it still to this day!

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  6. Hi Beverly,
    Oh my, I would just love these Cornmeal Crisp, I wish there was a pan ready right now. Thank you so much for sharing with Full Plate Thursday and have a great week end.
    Come Back Soon!
    Miz Helen

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