- 1 cup cornmeal
- 1/2 tsp dill weed
- 1/2 tsp garlic salt
- 3/4 cup boiling water
- 2 Tbs butter or margarine
- Combine cornmeal, dill weed and garlic salt in bowl; add water and butter, mix thoroughly. Drop 2 inches apart onto greased cookie sheets by rounded 1/2 teaspoonfuls.
- Spread each to about 1/16 inch thickness with small spatula. Sprinkle with salt if desired.
- Bake in preheated oven 425F for 7-8 minutes.