The second contestant in Battle of the Crackers (https://kountrytown.wordpress.com/2014/10/26/battle-of-the-crackers/) was the Cornmeal Cracker.
The original recipe is from wikiHow:
Cornmeal chips and tortilla chips are easy to buy around here. I wanted something with a baked-in kick, so this is what I did:
Measure out 2/3 cup cornmeal.
In a small saucepan, melt 1 1/2 Tbsp butter.
Add 1 tsp onion powder, 2 tsp chili seasoning and 1/2 cup water to the melted butter and bring the mixture up to a boil.
Pour the boiling liquid over the cornmeal and give it a minute or two to soak in.
It will feel like wet sand. Kind of looks like it too!
Turn the dough out onto a sheet of parchment paper and cover it with a sheet of waxed paper so you can roll it out easily. Using the back of a butterknife, draw lines to separate the crackers. I made mine into traditional triangle shapes:
Slide the parchment paper onto a baking sheet and put the crackers in a preheated 375 degree Fahrenheit oven. They’ll be ready in 15 minutes.
When they first come out, they are very tender and fall apart easily. Wait 5 minutes so that they have a chance to strengthen and cool, then gently snap the crackers apart.
Enjoy these with the dip of your choice!