Cornmeal Wafers

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup white cornmeal
  • teaspoons sugar
  • 1 teaspoon salt
  • tablespoons bacon drippings or butter
  • 1 to 2 teaspoons grated onion
  • cups boiling water
  • 1 egg, beaten


  1. Preheat oven to hot (400°F.). Grease baking sheets.

  2. Mix the cornmeal, sugar, salt, drippings and onion. Add the boiling water and stir until smooth. Add the egg and beat well.

  3. Drop the batter by scant teaspoons onto baking sheets, keeping the mounds of batter about one inch apart. Flatten with a spoon. Bake for about fifteen minutes, until crisp and brown around the edges.

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