Unsweetened Corn Crisps
|Cornmeal||1⁄2 Cup (8 tbs)|
|Potato water||1 1⁄3 Cup (21.33 tbs) (or water)|
Mix cornmeal with about 1/2 of liquid to make paste.
Pour remainder of liquid into top of double boiler, set over direct heat and bring to boil.
Blend in cornmeal paste.
Stir until smooth.
Add salt and oil and stir again.
Place over hot water.
Simmer 30 minutes.
Turn mixture into 2 oiled 9-inch by 9-inch pans and spread out 1/4 inch thick.
Bake at 425Â° F. about 50 minutes, until light brown and crisp.
Cut into 1-inch squares.