1/3 c Butter or margarine
Cornmeal; as needed
1 1/2 c Bisquick(TM) baking mix
1/2 c Cornmeal
1/2 c Cold water
Salt
1 – Melt butter in oblong pan, 13x9x2 inches. Sprinkle some cornmeal over
butter. 2 – Stir baking mix, 1/2 cup cornmeal and the water to a soft
dough. Gently smooth dough into a ball on floured cloth-covered board.
Knead 5 times. 3 – For sticks – Roll dough into a rectangle, 10×6 inches.
Cut lengthwise in half; cut each half into 12 sticks about 3/4 inch wide.
Roll each stick in butter in pan; sprinkle lightly with salt. Bake in pan;
12 to 15 minutes. Serve hot (2 dozen).
For crackers – Roll dough into a rectangle, 12 x 6 inches. Cut in fourths.
Put in pan one at a time to coat one side, then the flip side with the
butter; sprinkle lighly with salt. Bake in pan; 15 minutes. These can be
cooled and heated later in the toaster.
Yields
24 Servings