CORNBREAD CRACKERS

These homemade cornbread crackers are buttery, crisp, and lightly sweet with a delicious cornmeal flavor. They're easy to make and perfect for serving with pumpkin butter, cheese, cranberry sauce, or your favorite fall appetizer spread.

Course Appetizers

Cuisine American

Keyword appetizers, baking, snacks

Prep Time 20

Cook Time 15

chilling 10

Total Time 45

Servings

Calories 46kcal

Author Luci Petlack

Ingredients

1 cup yellow cornmeal
¾ cup white flour
1 teaspoon baking powder
5 teaspoons sugar
1 teaspoon salt
6 tablespoons butter cold, cut into cubes
¼ cup buttermilk

Instructions

Combine cornmeal, flour, baking powder, sugar, and salt in a food processor. Pulse a handful of times to combine.
Lay cubed butter on top of the dry mixture. Pulse again until mixture resembles a coarse (thick) meal.
With the food processor running, add buttermilk and process until a ball of dough forms.
Cut four 12" wide pieces of wax paper.
Remove one-half of dough to a sheet of wax paper. Top with second sheet. Roll until about ¼" thick (a more rectangular shape is helpful).* Repeat with second half of dough. Place rolled dough in freezer for 15 minutes.
Meanwhile preheat oven to 375°F and line two baking sheets with parchment paper or silicone mats.
Remove one of the two rolled-out pieces of dough. Roll out again to ensure even thickness.
Remove top piece of wax paper and cut into roughly 1½" squares, saving 'scraps' to roll out again. Carefully place squares on baking sheet. Bake 15-17 minutes until edges are just starting to brown. Repeat with remaining dough.
Cool crackers completely. Store in airtight container.

Notes

*For crispier/thinner crackers, roll dough to ⅛" thick and cut the crackers into 1" squares. Bake them as directed, but start checking hem around 10 minutes for doneness - they will cook faster!

Nutrition