INGREDIENTS

1/2 C
Freeze Dried Corn
1 1/2 C
Boiling Water
1/2 C
Freeze Dried Cheddar Cheese

PREPARATION

1. Simmer corn and water for 25-30 minutes.

2. When water is absorbed, pour corn into blender and puree.

3. Add cheese and puree more.

4. Spread in thin layer on buttered cookie sheet.

5. Sprinkle with seasoning salt.

6. Bake at 250°F until partially dried.

7. Score with knife into chip-size pieces.

8. Continue baking until dry, but not brown; Remove and allow to cool.

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