Cornmeal Nipsbreads, salads, soups 1 cup yellow stone-ground cornmeal 1 1/2 teaspoon sugar 1 teaspoon salt 1 teaspoon grated onion 2 tablespoon butter or margarine 1 teaspoon tabasco pepper sauce 1 1/2 cup boiling water 1 large egg, lightly beaten For a change of pace from crackers or rolls, serve these zesty little wafers with soups or salads. |
