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Crunch, crunch, crunch

Crunch, crunch, crunch

As I sit here, I am munching on my latest concoction. Not that it is the best thing I ever ate, only, very crunchy, slightly salty and addicting. I am sure to be over my calorie limit today!

On the edge of my Mexican journey, I found myself wondering if the housewives of the 1940′s had the option of buying (and eating, of course) things like tortilla chips or Fritos. What would most of us eat our 7 layer bean dip at our Superbowl parties with?  I wish I could ask a real housewife from that era!! Alas, I found a recipe for this and thought, maybe, just maybe it would be a substitute for an very popular American snack!

This recipe seems a little thin. There are a few questions I had. What do you do after you bake it? What do you eat it with? How the heck do you make a cone with a spatula?? So, here is my adventure…

I’ll start with the recipe:

Corn Crisps

Ingredients:

  • 7/8 water ground white corn meal (I could only find pre-cooked white corn meal…)
  • 1 c. boiling water
  • 2 1/2 T melted butter
  • 1/2 t. salt

Directions:

  1. Add corn meal gradually to boiling water (I used a wire whisk) and when smooth add butter and salt.
  2. Spread 1/8 inch thick on an upside down greased cookie sheet.
  3. Spread thin with a spatula dipped in cold water (I used a rubber spoonula).
  4. Bake in a moderate oven until browned (about 30-40 minutes).
  5. For variation, sprinkle with celery seed.

Makes 60-72 crisps.   How, I don’t know!

So, here is the dough that I ended up with:

This is what it looked like when I put it in the oven:

And here is what it looked like when I couldn’t wait for it to cook any longer (I was assuming 10-15 minutes!)

Verdict: These were not too crunchy all over. The edges were good and my 2 year old and I enjoyed crunching on those. See all the broken holes? I thought I had probably done something wrong. So, I tried again. This time I reduced the corn meal to 2/3 c. (plus a little).

Although the dough still had the same consistency, I didn’t roll it out as thin.

So, I cooked it for about 20 minutes, when we simply HAD to run an errand, so I reduced the oven to 300 and about 30 minutes later, this is what we got:

Verdict: Crispy all the way through. Not like a frito though. More like a crispy piece of cornbread. Non-sweetened corn-flatbread? I still like it. Great for all you gluten intolerant people!  It could be great to dip in a cream cheese mixture for Superbowl!  Let me know what you think!!!

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