Corn Crisps

Preheat oven to 450 degrees F.

Measure cornmeal into a bowl and pour boiling water over. Add butter and cayenne to bowl and let sit for 2 minutes until cornmeal thickens.

Stir in well-beaten egg; with a teaspoon drop small rounds (the size of a half-dollar) onto a baking sheet and sprinkle poppy seeds over each one. Bake in preheated oven until brown on edges, about 8-10 minutes.

The smaller you make the crisps, the faster they will bake. If you want to make just a few crisps, place extra batter in refrigerator; it will keep 2-3 days.

Variation: Instead of poppy seeds, stir the grated Parmesan cheese into batter.