Crispy Corn Snacks

Ingredients:
Parchment paper
1/4 cup plus 1-tablespoon unsalted butter, melted
1/2 cup white cornmeal
1/2 cup all purpose flour
1/4 tsp. salt
1-1/2 teaspoon sugar
1-1/2 teaspoon baking powder
1 egg
3/4 cup milk

Directions:
Preheat oven to 425 degrees. Line baking sheets with parchment paper. Brush with melted butter, reserving extra butter. Sift cornmeal and next 4 ingredients together in a bowl. Beat egg and milk in another bowl. Stir into dry ingredients until batter is smooth. Stir in 2-1/2 Tbs. of reserved melted butter, reserving the rest of the butter. Drop batter by tablespoons onto prepared parchment paper about 5 inches apart. Using the back of a spoon, spread batter into 4 inch discs, making sure a 1 inch margin remains between them. Bake 10-12 minutes, until browned. Brush with remaining butter and cool on wire rack.

This recipe serves 20 people.

Nutrition information per serving:
Calories: 57
Fat: 3.5g
Calories from fat: 54%
Cholesterol: 18mg
Protein: 1.2g
Carbohydrates: 5.5g
Fiber: 0.3g
Sugar: 0.8g
Sodium: 38mg
Dietary Exchanges: Milk: Bread: 0.3, Fat: 0.6