127.Corn Crisps : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Makes 20 corn crisps

8 oz / 200 g cornmeal

1/2 pint / 280 ml boiling water

salt to taste

2 tablespoon oil


  • Mix the cornmeal and salt.

  • The water should be on the boil as it is stirred in to make a thick batter.

  • If it is too solid add more boiling water. Stand for five minutes and then stir in the oil.

  • Place spoonfuls of the batter on a well greased baking tray and spread out into 3 inch / 8 cm rounds.

  • Bake in a preheated oven, gas mark 6, 400F, 200C, for 15 minutes until golden brown.

  • Serve hot.


  • Corn pones are thicker. Spoon 2 tablespoons of batter for each pone onto the baking tray and don't spread them out. They should be brown round the edges when cooked.