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LOCATION: Recipes >> Cookies Bar >> Corn Rusks

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Double Corn Rusks

2/3 cup all-purpose flour
1/3 cup grated parmesan cheese
1/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 cup fresh or frozen, yellow or white corn kernals
1 large egg
1 large egg white

In a small bowl, mix flour, cheese, cornmeal, sugar, baking powder,
salt, baking soda, and cumin, set aside.

Coarsely chop corn in food processor or by hand. Add egg and egg
white unitl just blended. Add flour mizture and stir until dry
ingredients are evenly moistened.

Scrape dough directly onto a 12 by 15 inch nonstick baking sheet.
Shape dough into a flat loaf about 1 1/2 inches thick and 2 inches
wide, keep loaf 1 inch form ends of baking sheet.

Bake loaf in a 325 degree oven until firm to the touch (about 25
min). Remove from oven and let stand until cool enough to touch,
then cut loaf crosswise on baking sheet into 1/2 inch thick slices.
Spread slices apart. Bake in a 300 degree oven until slices are
lightly toasted all over. Transfer to rack and let cool. Makes
about 2 dozen biscuits.

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