Cornmeal Crackers

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:

http://www.wikihow.com/Make-Corn-Meal-Chips

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.

water, butter and spices coming to a boil

Pour the boiling liquid over the cornmeal and give it a minute or two to soak in.

soaking in the butter

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:

cut into triangles

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.

fresh out of the oven

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.

done

Enjoy these with the dip of your choice!

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4 thoughts on “Cornmeal Crackers

  1. Strangely they are nothing like a cornchip. A cornchip has a smooth crunch and mouthfeel while these were quite granular. The texture was better the second day which leads me to believe that they would be better made into thick polenta first and then baked with a kiss of olive oil.

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  2. As long as you give them 5 minutes to cool once they come out of the oven, I think they would be ok in a bigger size. I thought they would be like corn chips too but they weren’t. Corn chips have a smooth mouthfeel to them, but these crackers were quite granular. They were less grainy the next day, but I think the next time I try them, I will make them like polenta and then bake them with a little olive oil in the oven to make them crunchy.

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