2	C	finely ground whole cornmeal
1	tsp.	salt
1/4	C	oil
about3/4	C	water

Stir together cornmeal, salt, and oil. Grardually add water, stirring with a fork, until dough can be worked. Knead slightly, then press onto well-greased cookie sheet. Roll with rolling pin until flat and very thin. Score with knife or pastry wheel into squares the size you want your crackers to be. Place in preheated 400F oven, then reduce heat immediately to 325F. After 20 minutes, reduce heat again to 250F and continue baking until thoroughly dry and slightly browned. Watch carefully, as these burn easily.