Corn Crackers
Crispy, golden, and irresistibly flavorful, these homemade Corn Crackers are the perfect snack for any occasion. Made with a delightful blend of yellow cornmeal and all-purpose flour, these crackers boast a subtly sweet undertone from a touch of honey and a satisfyingly crisp texture. The dough comes together quickly with simple pantry staples and a few cubes of cold butter, making it an excellent recipe for both novice and seasoned bakers. For a gourmet touch, brush the crackers with olive oil and sprinkle with coarse salt before baking to enhance their flavor and presentation. Ready in just over 30 minutes, these versatile crackers are ideal for pairing with dips, cheeses, or enjoying on their own. Perfectly crunchy and easy to store, these Corn Crackers are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 0.5 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Baking powder
- 2 tablespoons Unsalted butter (cold, cubed)
- 1 teaspoon Honey
- 4 tablespoons Water (cold)
- 1 tablespoon Olive oil (optional, for brushing)
- 0.25 teaspoon Coarse salt (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the cornmeal, all-purpose flour, salt, and baking powder.
Add the cold, cubed butter to the dry ingredients and use your fingertips or a pastry cutter to work it into the mixture until it resembles coarse crumbs.
Stir in the honey and gradually add the cold water, 1 tablespoon at a time, until the dough comes together. It should be soft but not sticky.
Lightly flour a clean surface and roll out the dough to about 1/8-inch thick. Use a sharp knife or a cookie cutter to cut out cracker shapes.
Transfer the crackers to the prepared baking sheet, leaving a little space between each one.
If desired, brush the tops of the crackers with olive oil and sprinkle with coarse salt for extra flavor.
Bake in the preheated oven for 15-18 minutes, or until the crackers are golden and crisp. Keep an eye on them to prevent over-browning.
Remove the baking sheet from the oven and allow the crackers to cool completely on a wire rack before serving.
Store any leftover crackers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 6.8 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
