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Cornbread Rounds




Source of Recipe


My mother, Jewel Ashworth


List of Ingredients




½ Teaspoon Salt
1/4 Cup Sugar
1 1/2 Cups Boiling Water
1 1/2 Cups Cornmeal
½ Cup Flour
1 Tablespoon Baking Powder
1/4 Cup Buttermilk Powder (optional)
1/4 Teaspoon Baking Soda (if Buttermilk Powder Is Used)
1/3 Cup Vegetable Oil
2 Eggs

Recipe



Combine salt, sugar and boiling water. Stir the hot mixture into the cornmeal. Set aside to cool.

Preheat oven to 350 degrees and grease well 3 cookie sheets. In a small bowl, combine flour and baking powder (and buttermilk powder and baking soda, if used).

Add the oil to the cooled cornmeal mixture; stir very well. Lightly beat the eggs -- just enough to blend -- and stir into the cornmeal mixture. Add the flour mixture, stirring only enough to moisten it. Drop onto cookie sheets from a 1/4-cup measure. Leave about an inch between them; they spread fairly little when baking.

Bake 10 minutes, or until slightly brown around edges. Cool on racks.

YIELD: 15 thin rounds

Note: These freeze well