CHEDDAR CRACKERS

           ½ cup cornmeal               ⅓ cup shortening
           1 cup sifted flour           2 ounces sharp cheddar
           1 tsp salt                   ¼ cup milk

Sift the cornmeal, flour, and salt into a mixing bowl. Grate the cheese, then cut in the butter and cheese until it resembles coarse crumbs. Stir the milk in only until the ingredients are dampened.

Knead gently a few seconds on a lightly-floured board. Roll to ⅛ inch thick. Cut into strips or other shapes and bake on an ungreased baking sheet at 375° for 12 to 15 minutes until a light golden brown.

Adapted from the “Progressive Farmer’s Southern Cookbook” (1961). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!