1 c. yellow cornmeal
1 1/2 c. boiling water
4 tbsp. unsalted butter

Stir cornmeal and 1/2 teaspoon salt into boiling water until smooth. Beat in butter. Let stand 5 minutes. Turn out onto a 15 x 10 x 1 inch baking pan. Spread into a thin, even layer. Bake in a 325 degree oven about 70 minutes or until golden brown and crisp. Cool on pan. Break into irregular cracker-size pieces. Makes 6-8 servings.