Cornbread Crackers
MAKES ABOUT 36
These crackers taste like the crunchy
edges of skillet-baked cornbread with the
texture of a fi rm shortbread cookie.
½ cup unsalted butter, softened
3 tablespoons orange blossom
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon dry powdered milk
Pimiento cheese and pickle chips,
to serve
- Preheat oven to 350°. Line a
baking sheet with parchment paper. - In a large bowl, beat butter with a
mixer at medium speed until creamy,
about 1 minute. Add honey, salt, and
pepper, beating until combined. - In a medium bowl, stir together
cornmeal, flour, and powdered milk.
With mixer on low speed, gradually
add cornmeal mixture to butter
mixture, beating until large clumps
form, 2 to 3 minutes. - Turn out dough onto a lightly
floured surface, and gently knead
until no longer crumbly. Between
2 sheets of parchment paper, roll
dough to 1⁄8-inch thickness. Using
a pastry wheel, cut dough into
1½-inch squares. Using a fork, prick
three rows in center of each cracker.
Place crackers about 1 inch apart on
prepared pan. - Bake until very lightly browned,
8 to 10 minutes, rotating pan halfway
through baking. Let cool completely
on pan. Serve with pimiento cheese
and pickles. Store in an airtight
container for up to 2 weeks.
honey