Homemade Cornbread Crackers

5 from 2 votes

Homemade Cornbread Crackers are everything you want in a snack cracker. They're crunchy, crispy, and loaded with wonderful corn flavor.

Prep Time10

Cook Time20

chill time30

Total Time1

Course: crunchy snacks, savory snacks, Snacks and Munchies

Cuisine: Tex-Mex

Servings: servings

Calories: 167kcal

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 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.

The unbaked dough may be frozen for up to 3 months. Wrap well in several layers of plastic wrap and date before freezing.

Thaw in the refrigerator overnight. Roll and bake as instructed.

1 serving = approximately 10 small 1" square crackers