These homemade cornbread crackers are crisp, buttery, and bursting with the comforting flavor of cornmeal. A pinch of smoked paprika and cayenne gives them a subtle savory finish without making them overly spicy.
Made with simple pantry ingredients, the easy cornmeal dough can be mixed in a food processor, chilled, rolled, and cut into any shape you like. Serve these crunchy little crackers with dips, alongside a bowl of chili, on a snack board, or enjoy them all by themselves!
You're going to love working with this easy-to-make savory pastry dough. With only a few simple ingredients, you can whip up these crunchy little cornbread crackers in hardly any time!
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Table of Contents Found Here
- The ingredient list for making homemade cornbread crackers:
- Ingredient information:
- How to make homemade cornmeal:
- Homemade or store-bought cornmeal?
- Cracker shapes and sizes:
- Freezing cornbread cracker dough:
- Other uses for cornbread dough:
- How to make cornbread pastry dough:
- Ingredient substitution suggestions:
- Easy buttermilk substitution hack
- Best way to cut cracker dough:
- Tips for crisp cornbread crackers:
- Why you’ll love this recipe:
- Serving suggestions
- How many crackers is one serving
- How to store these crackers after baking
- Why update a recipe post?
- What I wrote about these crackers back in 2013
- Key Recipe Takeaways:
- Additional crunchy snack recipes
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list for making homemade cornbread crackers:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
CORNMEAL - You can use either yellow or white cornmeal. I like the yellow cornmeal for baking because I appreciate the color. White cornmeal has the same flavor as yellow cornmeal, except it was ground using white corn.
ALL-PURPOSE FLOUR - I tend to use unbleached all-purpose flour as a matter of course. However, if you prefer using bleached all-purpose flour, your crackers will be ever so slightly fluffier because bleached flour has a softer texture than its unbleached counterpart.
BAKING POWDER - This leavening agent will give these crackers a tiny bit of rise and a crispy, crunchy texture.
GRANULATED SUGAR - As you might suspect, the sugar in this recipe will add a touch of sweetness to the crackers. There isn't much sugar in this recipe, and these crackers are not "sweet" in flavor, but feel free to cut back on the amount of sugar used in this recipe (if desired), OR you can substitute Stevia (an all-natural sugar substitute) if you're watching your sugar intake.
SALT - I use kosher salt for all my cooking and baking. If you use iodized salt, you may wish to cut back slightly on the amount of salt called for in this recipe.
SMOKED PAPRIKA - This ingredient will give your crackers a slight tinge of red and a very light smoky flavor that I adore. If you don't have smoked paprika, feel free to substitute sweet paprika or leave it out entirely.
CAYENNE PEPPER - A tiny bit of heat is always a wonderful surprise for a crunchy snack. The amount of cayenne used in this recipe is minimal, so there is no need to be worried that these crackers will be "too hot." The cayenne pepper will supply the crackers with a nice, light, finishing flavor you'll enjoy.
BUTTER - I use salted butter. The key to making pastry dough of any sort is to ensure the butter is very cold from the refrigerator. Cold butter will keep the dough crumbly in texture when blending, resulting in a flaky finished product.
BUTTERMILK OR BUTTERMILK ALTERNATIVE - The slight tang of flavor that the buttermilk (or buttermilk alternative) provides these cornbread crackers are evenly balanced with exceptional taste.
How to make homemade cornmeal:
Get your earplugs out and place un-popped popcorn into a high-speed blender. Blend on high speed until the corn kernels blend into a coarse meal. The longer you blend, the finer the meal.
This recipe calls for 1 cup of yellow cornmeal, but white cornmeal may be substituted. Add 1½ - 2 cups of un-popped corn to the blender if making homemade cornmeal.
Homemade or store-bought cornmeal?
I recommend using what you have on hand. If you have a Vita-mix...go for it, and make your own.
It's fun and easy to do, and the flavor is far superior to what you can buy in the store (IMO).
Cracker shapes and sizes:
Feel free to cut whatever shapes you wish from your cornbread cracker dough. Remember that the baking time may need to increase if the crackers are much larger than what I show you here.
Of course, you can also use these cute little fish cookie cutters to make these cornbread crackers. How fun would that be?!!
Freezing cornbread cracker dough:
If you'd like to make the dough in advance and then roll and bake the crackers at another time, say two months from now, I applaud you for being so organized and thinking ahead!
This dough freezes beautifully as long as it's well-wrapped in several layers of plastic wrap. Date the package/packages and store them in the freezer for up to 3 months.
It is best to wrap the dough in a square or rectangular shape (roughly ½" thickness) because it will make it easier to roll once thawed.
Other uses for cornbread dough:
The flavor and consistency of this lovely dough would also make an exceptional crust for a savory pie or tart.
Imagine a savory pot pie with a cornbread cracker crust! Be still, my cornbread-loving heart!!
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How to make cornbread pastry dough:
Ingredient substitution suggestions:
If you'd like to make these gluten-free, swap out a one-to-one gluten-free flour mixture for the all-purpose flour called for in this recipe.
White cornmeal may be substituted, although its color and flavor can vary slightly.
Stevia can replace granulated sugar if desired.
And an equal amount of plain Greek yogurt may be used instead of the buttermilk.
If you'd like to amp up the Tex-Mex flavor of these crackers, I suggest adding a touch of ground cumin (½ teaspoon) or some ground coriander (¼ teaspoon) into the mix.
Easy buttermilk substitution hack
Did you know you can make a fantastic buttermilk substitution with ingredients you likely already have in your fridge and pantry? I do this all the time because I rarely have buttermilk in the fridge, and now you can too!
Best way to cut cracker dough:
I like using a pizza wheel to cut the cracker dough into squares and rectangles quickly. As you can see, I'm not very patient when measuring perfect shapes and sizes, but don't let that stop you from being as precise as you want to be. A kitchen ruler will undoubtedly come in handy if you're into precision.
Tips for crisp cornbread crackers:
For evenly crisp crackers, roll the dough to a consistent thickness and cut the pieces approximately the same size. Thinner crackers will bake more quickly and have a crispier, chip-like texture, while slightly thicker crackers will be sturdier and more reminiscent of cornbread.
Be sure to flip the crackers during baking and allow them to cool completely on a wire rack. They’ll continue to firm and crisp as they cool.
That section targets the likely reader concern: “How do I make homemade crackers crispy?”
Why you’ll love this recipe:
Perfect for entertaining: Serve them with dips, spreads, soups, chili, or on a cheese board.
Wonderfully crisp: Rolling and baking the crackers on both sides creates an irresistible crunch.
Simple ingredients: You likely have most of what you need in your pantry and refrigerator.
Make-ahead friendly: The unbaked dough can be frozen for up to three months.
Easy to customize: Change the shape, adjust the spices, or roll the dough thinner for cornbread crisps.
Serving suggestions
These delicious homemade crackers are great by themselves or served along with my Homemade Guacamole or with your favorite salsa.
I also like these crackers as an alternative to croutons on a salad or crumbled on top of my Mexican Salsa Soup.
How many crackers is one serving
As written, one serving of these cornbread crackers is approximately ten small 1" square crackers.
How to store these crackers after baking
I like to store these homemade crackers in an airtight container at room temperature. They'll keep fresh for up to 7-10 days.
Why update a recipe post?
I first posted this recipe back in 2013. I knew then how good the crackers themselves were and had always intended to come back to it and do some updating to the post, but I never did.
However, I was recently contacted by a sweet reader asking about a few substitution recommendations for these crackers, so I decided it was finally time to give this recipe some updated love!
Back in 2013, I didn't have the printable recipe card feature I do now. If you wanted the recipe, you'd have to copy and paste it into a file or grab a piece of paper and write it down.
Even though this recipe and the ingredients haven't changed, this post now has much more useful information AND a printable recipe card for your convenience. You're welcome. 🙂
What I wrote about these crackers back in 2013
I've always wanted to make homemade crackers, so I did just that yesterday. And can I tell you, they were a SNAP to make!!! Ha. Get it? Snap?
Oh well. My humor may need some adjustment, but my crackers don't. I found them delicious and crunchy! However, I suppose my cutting skills could use some work to make them all uniform and pretty—next time.
The ingredients for making these crackers are few and simple. I have some home-ground cornmeal made in my Vita-mix blender from unpopped popcorn a few weeks back.
To be completely honest, the texture of the crackers using my homemade cornmeal wasn't something my husband was too fond of.
They were grainier and coarser than they would have been using store-bought cornmeal.
For me, I loved the extra texture my homemade cornmeal provided.
Next time I make these crackers; however, I'll use store-bought cornmeal to make him happy. He loved the flavor but not so much the extra chew.
Key Recipe Takeaways:
- Homemade cornbread crackers are easy to make, using simple ingredients like cornmeal, flour, and butter.
- The recipe allows for customization with spices and shapes, making it versatile for various occasions.
- You can freeze the dough for up to three months, making it a convenient make-ahead snack option.
- Enjoy these crackers on their own or with dips, soups, and salads for added crunch.
- The cornbread crackers recipe emphasizes using pantry staples, making it accessible for everyone.
Additional crunchy snack recipes
Looking for more easy appetizer ideas and recipes? Check out my complete Best Easy Appetizer and Snacks Collection and have fun planning which of these easy-to-make, delicious homemade recipes you want to make first.
Sriracha Firecracker Snackers pack a whole lot of punch into an itty-bitty cracker. BAM!
What do you get when you cross salty pretzels with sweet praline and cinnamon? Simply the most irresistible snack around! Cinnamon Praline Pretzels will keep you coming back for more!
Beware! These homemade Everything Bagel Chips are so crunchy and so addicting that you won't be able to step away. Please proceed with the utmost caution! 😉
Printable Recipe Card
Homemade Cornbread Crackers
Equipment
- food processor optional
- high speed blender optional, for making homemade cornmeal
Ingredients
- 1 cup cornmeal
- ¾ cup all-purpose flour plus additional for rolling
- 1 teaspoon baking powder
- 5 teaspoons granulated sugar
- 1 teaspoon kosher salt
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- 6 tablespoons cold butter cut into six pieces
- ¼ cup buttermilk
Instructions
- Add the cornmeal, all-purpose flour, baking powder, sugar, salt, smoked paprika, and cayenne red pepper to a food processor and pulse a few times to mix.
- Add the cold butter (cut into chunks) to the food processor and pulse until the mixture resembles coarse crumbs.
- Add the buttermilk to the food processor and process until the mixture comes together into a shaggy ball.
- Turn the cornmeal dough out onto a lightly floured counter and knead by hand until the mixture comes together into a soft dough. Divide the dough in half and flatten each half into a rectangle approximately 1" in depth. Wrap each dough rectangle with plastic wrap and chill for at least 30 minutes before proceeding.*Note - at this point you can freeze the dough for up to three months if desired.
- Preheat oven to 375-degrees Fahrenheit (190 degrees Celsius).
- Once the dough has chilled for 30 minutes, lightly flour the surface for rolling and roll each dough portion out to roughly ¼" thickness. Use a pizza wheel, paring knife, or cookie cutters to cut crackers from the dough.
- Lay the crackers out onto a parchment-lined baking sheet and bake for 15 minutes in a preheated oven. Remove the crackers from the oven, flip each cracker and then return them to the oven to bake for an additional 3-4 minutes.
- Cool on a cooling rack and serve once completely cooled.
Notes
Nutrition
I sincerely hope you'll enjoy making, serving, and of course eating today's homemade cracker recipe using cornmeal as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
Unicorn says
Since I prefer sweet cornbread over savory, I decided to omit the spices. The cracker wasn’t sweet enough for me, but I obviously don’t fault the recipe for that.
These are super delicious and buttery and rich, and I really enjoy them! They’re addictive! I also liked how straightforward the ingredients and the directions were.
If I made this again, I’d probably roll out the dough before chilling it so that it’s easier to work with. I’d also add more sugar and less salt (because of my preference) and lower the oven temp so that the added sugar doesn’t burn.
10/10, awesome recipe, and I hope to make it again! Thank you for sharing this cornbread cracker recipe 🙂 They’re soooo good right out of the oven!!!
Renée says
You sound like you've decided exactly how to tailor this recipe to your tastes and preferences. I'm so glad.
I agree that they're totally addictive so you'd better watch out after you've made your changes. LOL
In any case, so sweet of you to write this comment and also for the 5 star rating. I appreciate it very much.
Happy baking. I hope you'll come back and visit me again for other recipes.
Take care,
Renee
James Tucker says
Great recipe but the pop-up ads make the website nearly unusable. Most of them are pharma ads which make them even harder to tolerate. Other than that, thank you.
Renée says
Sorry, James. I understand they're difficult to deal with.
I wish there was another way.
Thanks for telling me you enjoyed the recipe anyway.
That means a lot to me.
Take care,
Renee
Susan Branyas says
I've tried loads of cracker recipes, but this was my favorite by far!. I used corn flour instead of meal, as that was all I had, and they turned out incredible. I also couldn't be bothered to cut open a lemon for buttermilk, so I just used milk. I over-baked the first batch, and even then, they were delicious!
My spices were: garlic powder, mustard seeds, smoked paprika, thyme. I omitted the cayenne..Your recipe is going straight into my favorite recipe book. Thank YOU!
Renée says
Thank you so much for letting me know that you enjoyed this recipe, Susan.
I appreciate you taking the time to let me know, and also for the 5-star rating.
I'm super happy this recipe found a place in your favorite recipe book. I'm honored.
Enjoy the crackers 🙂
Renee
carol slinker says
Awesome. No need to worry about uniformity - call them rustic! Thanks for sharing.
Paula says
I'm really impressed! Not only did you make your own crackers but your own cornmeal to go in them. Very cool.
Bobbie says
mmmmm.... they look so tasty! I LOVE crackers and this is great since I know what is in each one and without preservatives or who knows what....
Suzanne says
These are beautiful, perfect crackers.