Ingredients
- 1/2 cup water
- 4 teaspoons margarine
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 2/3 cup yellow cornmeal
Make it step by step
- Combine all ingredients except cornmeal in saucepan and bring to boil. Remove from heat and stir in cornmeal. Mix well. Divide dough into 36 portions, using about 1 teaspoon of dough for each portion. Roll each portion into ball about 3/4-inch in diameter. Lightly spray 2 cookie sheets with nonstick vegetable coating. Place balls on cookie sheets about 3 inches apart. Cover balls with sheet of wax paper. Flatten each ball with smooth-bottomed glass until very thin and 2 to 3 inches in diameter. Remove wax paper. Bake until lightly browned and crisp, about 10 to 12 minutes. Cool on rack and then store in an airtight container.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.