Cornbread Crackers

I love cornbread and I love crackers, but I never thought of combining the two into cornbread crackers until I tried Trader Joe’s cornbread crisps many years ago. I created this homemade version and my life has been all the better since!

I first made these after trying Trader Joe’s seasonal cornbread crisps, so I initially put them on a fall appetizer board. Then I made them as part of a Thanksgiving appetizer, but cornbread is so universal, this is really a great year-round recipe. They’re great for snacking and entertaining.

Cornbread Crackers

Cornbread crackers are exactly what they sound like: all the buttery, slightly sweet flavor of classic cornbread baked into a thin, crisp cracker. They have a light crunch and a subtle corn flavor that makes them especially good with cheese, spreads, and other fall appetizers.

Unlike traditional crackers, these have a little more richness and that familiar homemade cornbread flavor. You can also adjust how thin you roll the dough to get the texture you prefer. Roll them thinner for crisp, delicate crackers or a little thicker for a more substantial, cornbread-like bite.

Why You’ll Love These Cornbread Crackers

• They’re made with simple ingredients you may already have in your pantry.
• The crackers have a buttery, slightly sweet corn flavor.
• You can make them thinner for an extra-crispy texture.
• They’re easy to make ahead for entertaining.
• They pair beautifully with cheese, pumpkin butter, dips, and other spreads.
• They’re a fun homemade addition to a fall or Thanksgiving appetizer board.
• They’re a great way to use cornmeal in something other than traditional cornbread.

These homemade cornbread crackers are especially delicious in the fall, but they’re easy enough to make whenever you’re craving a crunchy, savory snack.

How to Make Cornbread Crisps

These cornbread crackers taste exactly like cornbread in cracker form. YES!!! Because of the butter in the recipe, they even have that scrumptious buttery taste. All you really need is some honey and you’d be set!

The recipe below for these cornbread crackers is for thicker crackers (perfect for toppings) and a little more reminiscent of actual cornbread. If you’re looking for cornbread crisps (like those from Trader Joe’s), you’ll just have to tweak the recipe a little.  Roll your dough a little thinner (about ⅛”); cut your squares a little smaller (about 1″); and start keeping an eye on your cracker to turn golden brown around 10 minutes in the oven.

Ingredients for Cornbread Crackers

The recipe for the crackers is similar to a cornbread recipe. The batter will be thicker, however, so it can be rolled and cut.

• yellow cornmeal
• white flour
• baking powder
• sugar
• salt
• cold butter
• buttermilk

Buttermilk adds a subtle tang and helps bring the dough together while keeping these crackers tender and flavorful. If you don’t have buttermilk on hand, just use milk mixed with vinegar or lemon juice. See my video here for how to make this buttermilk replacement.

How to Make Cornbread Crackers

Combine Dry ingredients

Combine cornmeal, flour, baking powder, sugar, and salt.

I use a food processor for ease. You can easily use a blender in a large bowl or a stand mixer.

Add Remaining Ingredients

Add in cold, cubed butter. Pulse or beat until mixture resembles a coarse thick meal. While mixing, add in buttermilk. Mix until ball of dough forms.

Roll Dough

Divide dough in two. Between pieces of wax paper or silpat mats, roll dough until it’s ¼” thick. Freeze 15 minutes to firm up.

Cut Dough

Cut dough into 1½” squares and place on lined baking sheet. Bake 15-17 minutes until edges are just starting to brown.

Tips for Making Cornbread Crackers

Keep the butter cold.

Cold butter is essential to get a dough rather than a batter as softened (warm) butter. A soft batter can’t be rolled and cut. The easiest way to work with cold butter is to cut it up into small cubes – the smaller the better.

Roll the dough evenly so the crackers bake consistently.

Make sure to roll the dough out evenly to help prevent burning or crispy edges. Usually the edges of rolled dough are thinner, so you can avoid those areas to keep things nice and even.

Roll thinner for extra-crispy crackers.

If you prefer crispier crackers, roll the dough thinner (to about ⅛”). You’ll just want to lessen the bake time. Watch them closely to prevent burning.

Don’t rely solely on the timer

Because these crackers are so thin, they can crisp up quicker that you’d expect. Keep an eye on the crackers around the timer mark to look for visual cues that indicate they’re done – slightly browning edges, a matte color across the crackers, etc.

If you need to leave them in for longer, watch them very closely – checking on them every minute (or less).

Don’t waste the scraps

Once you’ve rolled the dough and cut your squares, simply re roll the remaining dough. If it’s getting too soft, you can stick it back in the freezer for a few minutes to chill/harden.

What to Serve with Cornbread Crackers

Pumpkin Butter

If you’ve never tried pumpkin butter, I can’t encourage you enough to do it. It’s sweet and rich and it’s the prefect accompaniment to these cornbread crackers. You can serve just the two together or with a creamy, soft cheese.

If you can’t find pumpkin butter in stores or just want to try it yourself, it’s quite easy. You can find my pumpkin butter recipe here.

Cheese

These cornbread crackers would be good with a variety of cheese, including brie, fontina, gruyere, and goat cheese!

Cranberry Sauce

For a slightly more Thanksgiving taste, serve these crackers with cranberry sauce. If you have the time, I’d recommend doing a homemade cranberry sauce. My recipe is in my brie cranberry appetizer, which would be a tasty pairing with these crackers too!

Honey

You can’t beat the classic flavor combination of cornbread and honey. Enjoy these crackers like you would the bread!

Dips & Spreads

The crackers are versatile enough to be enjoyed with any kind of dip or spread – sweet, savory, or even spicy!

Fall Charcuterie Board

When I have time, I love serving cornbread crisps on my fall charcuterie board. Seasonal fruits and flavors are the center of these boards, but the crisps are often the most talked about!

Soups & Chili

Yes, these crackers are DELICIOUS with a soup or chili. It’s just like serving cornbread with the comforting bowl of soup, but the crackers can be dunked in the broth more easily. So yummy!

Cornbread Crackers for Thanksgiving

These cornbread crackers are a fun homemade addition to a Thanksgiving appetizer spread. Since they can be made ahead, they’re an easy way to add something homemade to the table without having another recipe to prepare on Thanksgiving Day. Serve them alongside cheese, dips, or your favorite fall appetizer spread.

FAQ

Can I Make Cornbread Crackers Ahead of Time?

Yes. Ideally these crackers are made within 24 hours of serving, but they will still taste fresh and crunchy if made 48 hours ahead of time.

How Do I Make Cornbread Crackers Extra Crispy?

Follow the recipe below, but when rolling out the dough, roll to about ⅛” thick. Then adjust the cooking time and start looking at them at about 10 minutes.

Can I Make These Cornbread Crackers Thinner?

Yes. Make sure all crackers in the oven are the same thickness and watch the crackers for doneness sooner as they’ll crisp up a lot faster.

How Should I Store Homemade Cornbread Crackers?

Store cooled cornbread crackers in an airtight container at room temperature. They should stay crisp for several days. If they soften, you can briefly reheat them in the oven to help crisp them back up.

Can I Freeze Homemade Cornbread Crackers?

I haven’t tested freezing these cornbread crackers (we gobble them up!), so I recommend making them ahead and storing them in an airtight container at room temperature instead.

What Can I Serve with Cornbread Crackers?

The options for what to serve with cornbread crackers are endless. My favorites are to serve them with cheese and honey or pumpkin butter. You can also serve them with soups and chili!

More Recipes with Cornmeal

If you have extra cornmeal in your pantry, there are plenty of ways to use it beyond cornbread and these homemade crackers. Here are a few more cornmeal recipes to try.

Cornmeal & Cheese Waffles

These savory cornmeal waffles combine cheddar cheese and fresh chives for a delicious side dish that’s just as good for breakfast as it is for dinner. They’re an easy way to turn cornmeal into something completely different from traditional cornbread.

Hazelnut Cardamom Biscotti

These hazelnut biscotti get some of their delicious texture from cornmeal, along with warm cardamom. They’re especially good alongside coffee or tea.

Greek Cornbread with Feta, Honey & Thyme

This Greek-inspired cornbread combines salty feta, sweet honey, and fresh thyme for a flavorful twist on traditional cornbread. It’s a delicious option when you’re looking for a savory recipe with cornmeal.

Polenta Fries

For a fun savory option, turn polenta into crispy polenta fries. These are delicious served with marinara sauce and make a great appetizer or side dish.

Cheddar Jalapeño Polenta

Creamy polenta gets a flavorful upgrade with sharp cheddar cheese and jalapeños. It’s an easy cornmeal-based side dish when you want something cozy and savory.

Sausage & Polenta Meal Prep

Creamy polenta, savory sausage, and vegetables come together in this hearty meal-prep recipe. It’s a great example of how versatile cornmeal can be beyond baked goods.

Date Orange Biscotti

Dates and fresh orange give this homemade biscotti a naturally sweet, citrusy flavor, while cornmeal adds a subtle texture to the cookies.

More Fall Appetizer Ideas

Planning a fall gathering? Add a few other homemade snacks to the table, like this fall snack mix. You can also browse my collection of appetizer recipes and fall & winter appetizers.

Whether you’re making these for Thanksgiving, adding them to a fall charcuterie board, or simply looking for something crunchy to snack on, these homemade cornbread crackers are one of those recipes that feels a little more special than store-bought crackers. And once you try them with pumpkin butter, cheese, or cranberry sauce, you may find yourself making them long after fall is over.