Corn Crust

📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Bread A rustic and traditional recipe for corn crust, made with simple pantry staples like cornmeal, boiling water, and butter. Baked thin and crisp in shallow pans for a delightful crunch.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	30 mins	None	4 servings

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🔪 Key Equipment

• Mixing bowl
• Shallow pans
• Spatula

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Ingredients

Measurements	Ingredients	Prep / Notes
2 cups	Cornmeal	Dry
2 tbsp	Butter	Softened
1/2 tsp	Salt	None
2 tsp	Sugar	Granulated
4 cups	Boiling water	Hot

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Instructions

Step 1: Mixing and Baking

1. Mix 2 cups cornmeal, 2 tsp sugar, and 1/2 tsp salt, add 2 tbsp butter, pour over them 4 cups boiling water.
2. Beat thoroughly, spread thinly on shallow pans.
3. Score before putting in oven.
4. When partly done, before beginning to brown, slide spatula under it.

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💡 Make-Ahead & Storage: Best prepared fresh, but mixture can be mixed just before spreading and baking.

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Original Recipe Scan