1 c. Cornmeal
1/2 c. All purpose flour
1/2 t. Salt
1/4 t. Baking soda
1/3 c. Milk
3 T. Salad Oil
Melted Butter (or Margarine)
Celery, sesame or poppy seed, or curry or chili powder (optional)
One hour or up to 1 week ahead:
Preheat oven to 250º. In a large bowl, combine all ingredients except melted butter or margarine and celery seed. Stir until well blended. In a bowl, knead with your hands until dough holds together. (If dough seems dry, add few drops of milk.)
Divide dough into 24 small pieces. On a lightly floured surface, with floured rolling pin, roll each piece into a paper thin circle 5 “ in diameter. (The edges will be ragged).
With pancake turner, place circles on cookie sheets. Bake 10-15 minutes until light golden; remove to wire racks. If serving later, cool and store in tightly covered container.
To Serve:
Lightly brush each Corn Cracker with melted butter or margarine. If you like, sprinkle with celery seed or other seasonings. Makes 24 crackers.
From Pantry to Table 