cornbread crackers

Corn Bread Crisps

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cornbread crackers
Cornbread in a cracker!

We’ll come right out say it up front. Of the crackers that we tried from Ivy Manning’s Crackers & Dips: More than 50 Handmade Snacks, we thought that these were the best. There, we said it. Now, let’s get scratchin’ so you can try them, too, and see if you agree.

Right from the beginning, we liked the idea of these crackers. We love cornbread and these promised the flavors of cornbread in a crispy bite-size package, so we just had to try them. Plus, they had the added bonus of being one of those doughs you just whip up in a food processor. In other words, easy-peasy.

Makes 40 crackers

Corn Bread Crisps

Corn Bread Crisps


  • 1 cup (145 g) yellow corn meal
  • 3/4 cup (90 g) all-purpose flour
  • 1 tsp baking powder
  • 5 tsp sugar
  • 1 tsp kosher salt
  • 1/8 tsp cayenne pepper
  • 6 Tbs unsalted butter, cold, and cut into 1/2-inch cubes.
  • 1/4 cup buttermilk

Abbreviated Instructions

In the bowl of a food processor, combine dry ingredients by giving them 5 good pulses.

Distribute butter over the top, and pulse about 10 times, or until butter is cut in and the mixture resembles coarse meal.

With processor running, add buttermilk and process until dough comes together.

On a lightly-floured work surface, divide dough into two pieces, shape into rectangles about 1-inch thick. Wrap in plastic and refrigerate at least 30 minutes or up to one day.

Preheat oven to 375°F. Line two baking sheets with parchment or silicone baking sheets.

Place dough between two pieces of plastic wrap and roll to a thickness of 1/8-inch.

Cut into 1 1/2 inch diamonds and transfer to prepared sheets.

Bake about 15 minutes, or until dry and lightly browned around the edges.

Cool completely, then store in an airtight container.

Ingredient discussion:

We made these with coarsely-ground meal, giving them a nice crunchy texture; you could tell you were eating something made from corn meal, so we’d recommend you might try the same. Make sure to use unsalted butter; why have some corporation deciding how much salt to put into your baked goods? They aren’t baking, you are. We, of course, use our own scratched buttermilk. We use a lot and it’s the easiest cultured milk product there is, so you might want to consider making it, too. Finally, watch out for the cayenne pepper. It can be very hot — ours is — so adjust the amount you use accordingly.

Procedure in detail:

dry ingredients
Place all the dry ingredients in the food processor, and whirr them around.

Combine dry ingredients. Yep, just measure them right into the bowl of a food processor, and give it a few good pulses to get everything all mixed together.

adding butter
Distribute those butter chunks across the surface and pulse until they’re cut in, about 10 pulses.

Add butter. Drop in the chunks of butter and pulse until butter is cut in and the mixture resembles cornmeal. Wait. That’s how it started out. Well, it’ll look like that again. Our food processor will shoot out flour as we cut in the butter. Does that happen to you? If so, you might want to try setting the machine into a dry sink before hitting the pulse button.

adding butermilk
Pour in the buttermilk while the processor is running. Here you can see our trick of processing in the sink for easy cleanup.

Add buttermilk. With the processor running, slowly pour in the buttermilk and process until the dough comes together and rides on top of the blade.

cornbread cracker dough
Once the dough comes together, stop. You don’t want to over-process.
cornbread cracker dough
It’s quite soft, but shape it into rectangles as best you can, and refrigerate for at least 30 minutes.

Shape and chill. Scrape the dough out onto a lightly floured work surface. Divide into two pieces and shape each into a rectangle about an inch thick. Wrap with plastic and refrigerate at least 30 minutes or up to 1 day.

Preheat oven to 375°F. Line two baking sheets with parchment or silicone baking mats.

Roll out dough. Place dough between two pieces of plastic wrap and roll it out to 1/8-inch thick. It really helps to give the block of dough a good whacking with the rolling pin to get it started. We whack it from left to right, rotate the dough, and whack again.

cornbread crackers
Rolling between pieces of plastic wrap is the way to go for sticky doughs. It makes it so easy!

Cut crackers. Using a knife, or a pasta cutter, slice out diamond-shaped crackers about 1- to 1 1/2-inches on a side and transfer to the baking sheet. These do not spread, so you can put them close together.

cornbread crackers
The diamond shapes are nice for these crackers, and cutting them with a fluted pasta wheel gives added bits of crispness.

Bake. Slide the sheets into the oven and bake until the crackers are dry to the touch and lightly browned around the edges.

cornbread crackers
Golden diamonds of deliciousness!

Cool. Transfer to a rack to cool completely, then store in an airtight container.

These taste just like cornbread! Eating one of these is like biting into the crispy edge of cornbread cooked up in a cast-iron skillet. You get the crispness, the slight sweetness with a bit of a tang from the buttermilk, followed by that bite of heat from the cayenne. All the flavors of a great batch of cornbread rolled up into one little snack. Just perfect and worthy of the five stars.

Worth the trouble?

3 thoughts on “Corn Bread Crisps”

  1. What a great idea. I get so tired of chips for dips. How long will they last in air tight container? I am so glad to have your website.
    LEILA Turpin

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