1 1/2 c. yellow cornmeal
1 c. boiling water
1 tbsp. shortening
1 tsp. salt
1 tbsp. cream
1 tsp. baking powder

Pour boiling water over mixture of cornmeal, shortening and salt. Cool. Add 1 tablespoon cream with 1 teaspoon baking powder. Make into oblong cakes. Press fingers across cakes to make ridges. Bake at 425 degrees until crisp.