Seeded Yellow Corn Crisps

Directions

1. 1
   Make several days ahead or early in the day on which you plan to serve.
2. 2
   Start heating oven to 350°.
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.
6. 6
   Makes 24.