Place a rack in the center of the oven. Preheat to 350 degrees. Line a parchment paper and grease with baking spray or oil.
In a medium bowl, whisk cornmeal, sugar, and salt. Add the vanilla extract and ¾ cup water slowly.
Stir until the batter becomes smooth and thin. If it appears dry, add water
Pour the batter onto the baking sheet. Make sure you spread it out even without reaching the edges.
Add the remaining ½ cup cornmeal with 1 teaspoon water. Mix until mixture resembles coarse breadcrumbs.
Sprinkle batter with the cornmeal crumbs for an extra crunchy texture.
Bake on the center rack for 15 minutes or until the dough dries out and cracks. It should have a cracked-arid desert landscape appearance.
Remove from the oven and reduce the oven temperature to 250 degrees F. After the baking sheet cools, use your hand to crack the dough into small flakes.
Return flakes to the oven and bake on the center rack for 45 minutes or until the pieces are toasted, crispy, and golden.
Once cool, serve with milk.
Store leftovers in an airtight container in a cool dry place for 2 weeks.
