Day 16 - Corn Crisps

     In a word, bizarre.  That's what I made today, something that tasted bizarre.  I'm using this recipe book quite a bit, but it has a lot of good things in it.  This one though just didn't make the cut.  Once again, this one comes from the Fannie Farmer Cookbook Thirteenth Edition, pg. 73; author, Marion Cunningham; publisher, Alfred a. Knopf, Inc., a division of Random House; ISBN 0-394-56788-9.

 Corn Crisps (even the name is a little weird to me.)
     3/4 cup water
     2 tablespoons butter
     ½ cup yellow cornmeal
     ¼-½ teaspoon salt

     Preheat the oven to 425ºF.  Butter a cookie sheet.  Bring the water and butter to a boil in a small pan. 

Quickly stir the cornmeal and salt and mix well.

Drop by teaspoonfuls onto the cookie sheet. 

Bake for 10-15 minutes.  I took them out after 10 minutes and there was a bit of smoke that accompanied them on the exit from the oven because of the buttered cookie pan.

     This recipe was short, quick and to the point.  I don't think they get any easier than this.  But I know there are some that taste much better.  I like cornmeal in other things, not in these crisps.  This was listed in the Nibbles section of Appetizers & First Courses with popcorn, sugared nuts and some other things.  My children tried it and really didn't like it either.  Definitely not an after school snack here and I really wouldn't make it to serve to guests.  The rating for this:  one rolling pin.
     Happy baking!