3/4 c. flour
1/4 c. cornmeal, yellow
3 tbsp. Parmesan cheese
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter
1/4 c. skim milk

In a bowl, mix flour, cornmeal, cheese, baking powder and salt.

Cut in butter until mixture resembles fine crumbs.

Stir in milk to make a soft dough.

On a lightly floured surface, roll dough to 1/8 inch thick (for "crisp" crackers roll thinner. For "puffy" crackers roll thicker).

Use cookie cutters with different shapes. Place cut out shapes on a greased cookie sheet. Make tracks with a fork on crackers.

Bake at 375°F for 4 to 6 minutes or until crackers are brown on bottom. Turn crackers over, then bake other side 3 to 5 minutes more. (Large or thicker crackers may take a little longer).

Cool on baking rack.

Makes 48 (2-inch crackers).

Variation: Eliminate cheese and increase flour to 1 cup.