| 1 | Sift the cornmeal together with the flour, salt and baking soda into a bowl mix in the butter and cream. |
| 2 | Knead the dough until it holds together (6 to 8 times) on a floured board. |
| 3 | Roll the dough by the teaspoonful on the floured board. |
| 4 | Sprinkle with sesame seeds. |
| 5 | Roll into very thin 4" diameter rounds, leaving the edges ragged. |
| 6 | Bake on an ungreased cookie sheet until golden (about 15 minutes). |
| 7 | Sprinkle with salt while still warm. |
| 8 | Store in a tightly covered container. |
| 9 | Go well with cocktails and seafood soup |
