• parchment paper
• 1/4 cup plus 1 Tbs. unsalted butter, melted
• 1/2 cup white cornmeal
• 1/2 cup all purpose flour
• 1/4 tsp. salt
• 1-1/2 tsp. sugar
• 1-1/2 tsp. baking powder
• 1 egg
• 3/4 cup milk

Preheat oven to 425°F. Line baking sheets with parchment paper. Brush with melted butter, reserving extra butter. Sift cornmeal and next 4 ingredients together in a bowl. Beat egg and milk in another bowl. Stir into dry ingredients until batter is smooth.

Stir in 2-1/2 Tbs. of reserved melted butter, reserving the rest of the butter. Drop batter by tablespoons onto prepared parchment paper about 5 inches apart. Using the back of a spoon, spread batter into 4 inch discs, making sure a 1 inch margin remains between them. Bake 10-12 minutes, until browned. Brush with remaining butter and cool on wire rack.

This recipe serves 20 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 20 only.

Per serving: calories 57, fat 3.5g, 54% calories from fat, cholesterol 18mg, protein 1.2g, carbohydrates 5.5g, fiber 0.3g, sugar 0.8g, sodium 17mg, diet points 1.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.3, Lean meat: 0.0, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

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