Flat Cornbread

• 8 3/4 c. water
• 1 tsp. salt
• 2 1/2 c. fine corn flour
• 2 1/2 c. coarse corn flour
• 1 1/2 c. all-purpose flour

1. Bring 8 cups water and salt to a boil in a large, heavy pot. Remove from heat; slowly stir in corn flours.
2. Stir vigorously until smooth; let cool.
3. Divide mixture into 3 equal portions. Transfer one portion to a bowl; work in 1/2 cup all-purpose flour and 1/4 cup water with hands.
4. Gather dough (it will be soft and sticky) and transfer to work surface coated with corn flour.
5. With palm of hand, lightly flatten each ball into a 10 1/2-inch circle, 1/2-inch thick.
6. Slide onto baking sheet; bake on bottom rack for 30 minutes at 475u0b0.
7. Broil for 5 minutes; turn off heat and leave in oven until top has brown spots.
8. Repeat with other portions. Cut into wedges and serve with soft cheeses or bean dips.

water, salt, corn flour, flour, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456880 (may not work)