Cornmeal Nips
Yield
2 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
|
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
onions
grated |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 ½ | cups |
water
boiling |
|
| 1 | large |
eggs
lightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
|
|
| 7.5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
onions
grated |
|
| 3E+1 | ml |
butter
or margarine |
|
| 5 | ml |
red hot pepper sauce
|
|
| 355 | ml |
water
boiling |
|
| 1 | large |
eggs
lightly beaten |
|
Directions
Preheat the oven to 400℉ (200℃).
In a large bowl, mix together the cornmeal, sugar, salt, onion, butter and tabasco sauce.
Add the boiling water and stir until it is absorbed.
Stir in the egg. Drop by teaspoons onto a greased baking sheet.
Bake for 15 minutes, then remove and cool on a rack.
