Appetizers

Corn Crisps

  • 1 cups Corn meal
  • 3/4 cups Water, boiling
  • 4 large Egg whites
  • ~ Salt and pepper to taste
  • 1 teaspoons Cumin
  • ~ Butter

    • Mix the cornmeal and boiling water and set aside to cool. When it's cold, beatin the egg whites, salt to taste, pepper, and cumin. You may need to add a little more water to make a thick paste. Preheat the oven to 300º. Generously butter a baking sheet and drop the batter onto it by the soupspoonful. Bake 30 minutes, or until lightly browned. Serve immediately; these don't keep very well.

    Carbs: 2.3g

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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