CORNBREAD CRACKERS

My husband knows that I have a few weakness in life - french fries, cornbread, and crackers! These cornbread crackers combine two of my weaknesses, so that means I don’t like to share. Just kidding! These cornbread crackers are delicious and perfect for an appetizer board. They’re perfectly buttery and I’m willing to bet you can’t keep your hands off of them either

Course Appetizers

Cuisine American

Keyword appetizers, baking, snacks

Prep Time 5

Cook Time 15

Total Time 35

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 4-12" 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

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recipe adapted from Scratchin' It

Nutrition