Guest guest Posted June 27, 2006 Report Share Posted June 27, 2006 Cornmeal Cheese Crackers Warning. These are addictive. I haven't a clue if they are good keepers because they never last past an hour. (Less if the grandkids are here). You will need a good teflon type cookie sheet, or a silicone sheet, parchment paper or waxed paper sprayed with cooking spray. 1 cup plain cornmeal (not the bread mix) 1 1/4 cup water 2 tablespoons solid shortening, butter, margarine (not tub stuff) 1/2 teaspoon salt 1 cup grated cheddar cheese Dump everything but the cheddar in a small saucepan, bring to boil, stirring. Just like making polenta). Remove from heat, add cheddar, stir. Drop tablespoons of mixture onto greased baking sheet. If the mixture is thick, encourage it to spread out thinner. Thinner is better, crispier. Bake at 400 degrees Farenheit till edges browned. Cool on rack. Cackers crisp as they cool. Devour. Variations: Omit Cheddar, add Parmesan cheese and a bit of garlic powder Plain, no cheese Omit Cheddar, add Mozzarella with a little oregano and garlic powder Plain, sprinkled with Johnny's seasoning Jeanne from Georgia Paws To Love NO Kill Cat Shelter Messenger with Voice. PC-to-Phone calls for ridiculously low rates. Quote Link to comment Share on other sites More sharing options...
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