Corn and Black Pepper Crackers

By Melissa Clark

Corn and Black Pepper Crackers
Andrew Scrivani for The New York Times
Total Time
35 minutes
Rating
4(61)
Comments
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Featured in: A GOOD APPETITE; Bringing the Breadbasket Back to Thanksgiving

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Ingredients

Yield:36 crackers
  • Butter for parchment, plus 3 tablespoons unsalted butter, melted
  • ½cup medium-grind cornmeal
  • ½cup all-purpose flour
  • 1½teaspoons sugar
  • 1½teaspoons baking powder
  • Âľteaspoon coarsely ground black pepper
  • ÂĽteaspoon kosher salt
  • Âľcup milk
  • 1large egg
Ingredient Substitution Guide
Nutritional analysis per serving (36 servings)

21 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 25 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 425 degrees. Line 3 baking sheets with parchment paper; butter parchment paper, or use nonstick liners.

  2. Step 2

    Sift cornmeal, flour, sugar, baking powder, pepper and salt into a large bowl.

  3. Step 3

    In a separate bowl, beat milk with egg. Add to dry ingredients all at once and mix together just until batter is free of lumps. Stir in melted butter.

  4. Step 4

    Drop batter by the tablespoonful onto prepared baking sheets. Bake until edges are a dark golden brown, 10 to 15 minutes.

Ratings

4 out of 5
61 user ratings
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Comments

Julie

Be sure to "Bake until edges are a dark golden brown" so they crisp up. I missed that part and took the first batch out a bit too early - not crispy, oops! And beware, they spread so leave lots of room between crackers.

A.T. Long

These were surprisingly crunchy. A nice peppery taste. The cracker held up nicely when topped with a cream cheese based dip.

Sylvia Burns

These are delicious. I had them with Martha Rose Shulman's Creamy Corn and Poblano Soup along with our sliced late summer tomatoes. Perfect end of summer treat.

Anne

Reminds me of little pancakes, but crunchy.

s

Do you think this can be made with masa harina?

Peter

Nice savory snack. A few inexpensive ingredients that are pantry staples that combined make for a quick nibble. Went well with a yogurt cilantro chutney dip, though it kicks up the heat a bit. A nice change from cheese crackers.

Peter

Just a follow up - These were great out of the oven. The next day, completely cooled and stored in a tin, they lost all crispness. But with a spoon of marinara sauce and a large pinch of mozzarella on top and heated (in my case in the microwave), I was able to set up the TV tray and get back to enjoying prestige snacking and viewing.

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