Cornbread Crackers

These crackers taste like the crunchy edges of skillet-baked cornbread with the texture of a firm shortbread cookie.

Cornbread Crackers
Yields: About 36
  • ½ cup unsalted butter, softened
  • 3 tablespoons orange blossom honey
  • 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
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Turn out dough onto a lightly floured surface, and gently knead until no longer crumbly. Between 2 sheets of parchment paper, roll dough to ⅛-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.
  5. 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.