Preheat the oven to 350 degrees.
Sift the cornmeal together with the flour, salt and baking soda into a bowl. Mix in the butter and cream.
Knead the dough until it holds together (6 to 8 times) on a floured board. Roll the dough by the teaspoonful on the floured board.
Sprinkle with sesame seeds. Roll into very thin 4" diameter rounds, leaving the edges ragged.
Bake on an un-greased cookie sheet until golden (about 15 minutes). Sprinkle with salt while still warm.
Store in a tightly covered container.
Go well with cocktails and seafood soups.
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