Seeded Yellow Corn Crisps

1. 1

   Make several days ahead or early in the day on which you plan to serve.

2. 2

   Start heating oven to 350u00b0.

3. 3

   Sift corn meal with flour, salt and baking soda, stir in shortening, milk and poppy seed.

4. 4

   On a lightly floured surface, knead dough 6 to 8 times or until it just holds together.

5. 5

   Break off nickel-size pieces; with rolling pin roll each into a very thin 4-inch round, leaving edges ragged. Bake on an ungreased cookie sheet 15 minutes, or until golden. Just before serving, brush crisps with melted butter, sprinkle with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.