Guest guest Posted November 18, 2007 Report Share Posted November 18, 2007 Corn Crisp 1 cup cornmeal 1/4 - 1/2 cup shredded, unsweetened coconut 1 tsp. salt 1 Tbsp. brown sugar 1 Tbsp. oil 1 Tbsp. nut butter, optional Add enough water to ingredients above to make a thick batter. Pat out on ungreased cookie sheet. Bake at 300 degree F. oven for 15 minutes (additional if necessary). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2007 Report Share Posted November 18, 2007 Is the corn crisp supposed to be just one layer, baked, and then cut into smaller pieces once baked? Be a better sports nut! Let your teams follow you with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2007 Report Share Posted November 18, 2007 > Is the corn crisp supposed to be just one layer, baked, and then cut into smaller pieces once baked? Yes, Pam --- or you can just break off pieces to make jagged crackers. This is a recipe from my mother-in-laws recipe file --- quite an old-fashioned recipe and delicious! LaDonna Quote Link to comment Share on other sites More sharing options...
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