Corn Pone Or Corn Crackers
|Cornmeal||3 Cup (48 tbs)|
|Peanut butter||1⁄4 Cup (4 tbs)|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Boiling water||18 Tablespoon (1 Cup Plus 2 Tablespoons Or More Until Batter Holds Together)|
|Parmesan cheese||1 Tablespoon|
Combine dry ingredients.
Stir in oil gradually.
Add boiling water slowly, mixing with spoon and finally kneading dough.
Keep adding water until dough holds together.
With your fingers, flatten rounded teaspoonfuls of batter on an oiled cookie sheet.
If a cracker is desired, flatten it as thin as possible.
If a thicker, larger corn pone is desired, use more dough and don't press it quite as thin.
Bake in 325 °F. oven for 40 minutes, or until it is slightly golden around the edges.
Remove from pan while still warm.
Cool on a rack and store in an airtight container.