Cornmeal Wafers Recipe

Cornmeal Wafers has a different taste. The cheese and milk gives the Cornmeal Wafers a velvety taste.


Difficulty LevelEasyHealth IndexAverage
MethodInterest Group


 Sifted all purpose flour1 Cup (16 tbs)
 Yellow cornmeal1⁄2 Cup (8 tbs)
 Seasoned salt1 Teaspoon
 Shortening1⁄2 Cup (8 tbs)
 Pasteurized process pimiento cheese spread1⁄4 Cup (4 tbs)
 Milk2 Tablespoon
 Dry onion soup mix1⁄4 Cup (4 tbs), crushed slightly

Nutrition Facts

Serving size: Complete recipe

Calories 2069 Calories from Fat 1089

% Daily Value*

Total Fat 123 g189.4%

Saturated Fat 30.3 g151.5%

Trans Fat 13.5 g

Cholesterol 32.1 mg

Sodium 7881.9 mg328.4%

Total Carbohydrates 211 g70.4%

Dietary Fiber 13.3 g53.1%

Sugars 7.1 g

Protein 30 g60.4%

Vitamin A 8.6% Vitamin C 7.8%

Calcium 30.9% Iron 52.2%

*Based on a 2000 Calorie diet


Thoroughly mix the flour, cornmeal, and salt in a bowl.
Cut in shortening and cheese spread with pastry blender until blended.
Add milk and stir until mixture is just moist ened.
Form into a ball and knead gently with finger tips a few seconds on a lightly floured surface.
Roll dough 1/8 inch thick.
Sprinkle with dry soup mix and press lightly with rolling pin.
Cut with floured 1 1/2 or 2 inch cutter.
Place on ungreased baking sheets.
Bake at 375F 10 to 12 minutes.
Serve as an accompaniment to soup.
Leftover wafers may be stored in covered containers in the refrigerator or they may be frozen; reheat before serving.