Crispy Corn Snacks

Preparation:  15 min. Cooking: 10 min. Total: 25 min.
Recipe photo
  • parchment paper
  • 1/4 Cup 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 eggs
  • 6 Fl Oz milk
Preheat oven to 425 ℉. 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 2.5 whole Tbsp of reserved melted butter, reserving the rest of the butter. Drop batter by tablespoons onto prepared parchment paper about 5 inch 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.
Calories
63 Cal
Fat
3.6 g
Carbs
6.4 g
Protein
1.3 g
Fiber
0.2 g
Sugar
0.9 g
Cholesterol
19 mg
Sodium
70 mg


Nutrients

Fiber     0.2 g
Fat     3.6 g
Sugar     0.9 g
Carbs     6.4 g
Protein     1.3 g
Calories     63 Cal

Fats

Fat, Poly     0.2 g
Fat, Mono     1 g
Fat, Sat     2.1 g
Fat, Trans     0 g
Fat, Percent     52 %

Vitamins

Vitamin, K     0.4 mcg     0.3 %
Vitamin, A     110 IU     3.8 %
Vitamin, B12     0.1 mcg     2.9 %
Niacin     0.4 mg     2.6 %
Riboflavin     0.1 mg     4.9 %
Vitamin, C     0 mg     0 %
Vitamin, D     4.7 IU     0.8 %
Vitamin, B6     0 mg     1 %
Vitamin, E     0.1 mg     0.9 %
Panto, Acid     0.1 mg     1.9 %
Choline     8.5 mg     1.5 %
Thiamin     0.1 mg     4.6 %

Minerals

Calcium     39 mcg     3.9 %
Phosphorus     56 mg     8 %
Magnesium     3.6 mg     0.9 %
Copper     0 mcg     1.1 %
Fluoride     0.3 mcg     6.3 %
Zinc     0.1 mg     1.1 %
Cholesterol     19 mg     0 %
Sodium     70 mg     4.6 %
Selenium     2.6 mcg     4.7 %
Manganese     0 mg     0.4 %
Potassium     28 mg     0.6 %
Iron     0.4 mg     4.9 %