Paper-thin and crunchy, these crisps make a delicious nibble and are good cocktail snacks or as an accompaniment to soups or salads.
A few days ago I made a pot of Bean Pot Soup and a batch of these crisps for Larry and Edie, because Ryan, her son was in town for a visit. He is such a love, if I were only 40 years younger.
See note at the bottom for a slight variation.
1 cup stone-ground white cornmeal
Stir together the cornmeal and salt in a stainless-steel mixing bowl, and add 2 tablespoons of the butter cut into small pieces. Slowly stir in enough boiling water so that the mixture resembles very wet mashed potatoes. Beat vigorously until the butter is melted and absorbed and the batter is smooth. Allow to cool slightly.
Preheat oven to 375 degrees F.
Use the remaining tablespoon butter to grease two 15-by-10-by-1-inch baking sheets. I used one half sheet pan. Put even amounts of the batter on the two baking sheets, and use a rubber spatula to spread it as evenly and thinly as possible (dipping the spatula in water helps with this). Bake in the preheated oven for 20-35 minutes, until crisp and golden brown. Cool on the baking sheets, and break into large irregular pieces for serving. Stored in an airtight container, the crisps keep well for several days.
Cook's Note: As written these may leave a little bit of a salty after taste after, like a cracker. To correct this I would use 1/2 teaspoon salt and a pinch (1/8 teaspoon) cayenne pepper.