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Bailey's Corn Wafers

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Biscuits Bread


  • 3/4 c White cornmeal
  • 1/2 ts Salt
  • 1 c Boiling water
  • 2 tb Margarine; melted
  • Unsalted butter


Preheat oven to 425F degrees. Grease 2 cookie sheets or coat with vegetable cooking spray.
Mix cornmeal and salt in a bowl and pour in boiling water, stirring all the while to keep lumps from forming. Stir in margarine.
Drop 1 tablespoon at the time onto the cookie sheets. This batter should be liquid enough to spread out into a 3-inch circle. If it doesn't spread, add a bit more water. Bake until golden brown around the edges and crispy, about 20 minutes. Serve with sweet butter.
Makes approximately 36 wafers.
SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040)
Notes: Look like a cornmeal cookie. Lee's Intro: These wonderful, crisp little wafers are so easy to prepare you will want to make them every time you serve soup. You might vary them by adding a bit of prepared Cajun seasoning to the batter.
Kitpath 98Jan
Recipe by: Lee Bailey's Soup Meals: Warm-Weather
Posted to MC-Recipe Digest by KitPATh <> on Feb 12, 1998