MMMMM----- Recipe via Meal-Master (tm) v7.07
       Title: Corn Crisps
  Categories: Snacks
    Servings: 20
       5 tb Butter
     1/2 c  White cornmeal
     1/2 c  All-purpose flour
     1/4 ts Salt
   1 1/2 ts Sugar
   1 1/2 ts Baking powder
       1    Egg
     3/4 c  Milk
   PREPARATION:  Melt the butter and lightly brush it over 2 sheets of
   parchment paper.  Line 2 baking sheets with the paper, buttered side up.
   Set remaining butter aside.  Adjust oven racks to middle position and heat
   oven to 425F.  Sift the cornmeal with the flour, salt, sugar and baking
   powder into a large bowl.  Beat egg lightly with milk and stir into dry
   ingredients until batter is lump-free.  Stir in 2 1/2 tablespoons melted
   COOKING AND SERVING:  Drop tablespoons of the batter onto the parchment
   paper, 5 inches apart..  With the back of a spoon, spread batter into
   4-inch discs, leaving a 1-inch margin between them.  Bake until browned, 10
   to 12 minutes.  Brush crisps with the remaining butter and cool on wire
   rack.  (Can store for 1 week in airtight container.)
   Makes 20 crisps.
   [COOKS; Jul/Aug 1988] Posted by Fred Peters.