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Cornmeal Puffs

Makes 2 dozen

1/2 cup stone-ground cornmeal
1/2 teaspoon salt
1/2 cup boiling water
2 egg whites, beaten until stiff

Mix the corn meal and salt. Pour the boiling water into the meal
and mix well. Fold in the beaten egg whites. Drop by the
teaspoonful onto an oiled cookie sheet, or line the sheet with
baker's parchment (no oiling needed). Bake at 350F for 20 - 25
minutes. Cool thoroughly on a rack. If they're stored in a dry
place in a tightly closed container, these puffs will keep up to
2 weeks.