Corn Bread Crackers

Don’t you just hate when you’re super excited about a recipe and then it just turns out ugly. Delicious, but ugly. This happened to me last night. I’m sure if I would have served them to a crowd of people they would have exclaimed, “I’m sure these cupcakes have really good personalities…” And beside their unfortunate looks, they baked up in a completely unpredictable way.

I want to say it was my oven’s fault. I want to say it was my tiny oven that probably gets just as hot as it wants instead of following the rules, but I won’t. Mostly it was just sad that such a pretty batter could turn on me.

So instead, here is a recipe for a cracker that I have wanted to taste promptly upon knowing it existed. And they’re good!

AND if crackers are misshapen they’re referred to as “rustic” not ugly.

Corn Bread Crackers
Recipe adapted from Recipe Zaar

Ingredients:

• 1 cup corn meal
• 1/2 t sea salt
• 1 t granulated sugar
• 1/8 t fresh ground pepper
• 2 T flour
• 1/2 t baking powder
• 1 cup boiling water
• 1 egg, beaten
• 2 T butter
• 2 T grated gruyere (or parmesan if you’ve got that on hand)

Directions:

1. Preheat oven to 325 degrees F.
2. In a medium bowl, mix corn meal, sea salt, sugar, pepper, flour, and baking powder.
3. Pour boiling water over this and mix well. Incorporate egg, butter and cheese. Stir until butter is melted.
4. Drop by tablespoon onto a parchment lined baking pan and spread thin (the thinner the better) with a flat knife. Sprinkle with additional salt and/or pepper if you’re feeling spicy. Which I am, so I did.
5. Bake for 20-25 minutes, or until firm throughout, and darkening along the edges. (The longer you bake them, the crispier they will be. I found that some of mine were a bit chewy, and the ones that were darker were crispier.) Allow to cool for 30 minutes.

Serve these with your favorite cheese (perhaps dill havarti) around 3 pm when you’re starving at work or at home or in the car.