Corn Snacks Recipe

Preheat oven to 425°F. 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.