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Ingredients
Directions
- Makes about 30 corn crisps.
- Preheat oven to 425 degrees. Butter a cookie sheet. Bring the water and butter to a boil in a small pan. Quickly stir in the cornmeal and salt and mix well. Drop by teaspoonfuls onto the cookie sheet and bake for 10 to 15 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 287g | |
| Calories 497 | |
| Calories from Fat 214 | 43% |
| Total Fat 24.46g | 31% |
| Saturated Fat 14.74g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 758mg | 32% |
| Potassium 128mg | 4% |
| Total Carbs 62.94g | 17% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.34g | 1% |
| Protein 6.01g | 10% |
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