Corn Crackers

Corn Crackers
from Laurel's Bread Book

1 cup cornmeal (fine grind, NOT stone ground)
1/2 cup whole wheat pastry flour (or white, but definitely pastry flour)
1 tsp. salt
1/4 tsp. baking soda
1/4 tsp. chili powder (I use more like a teaspoon)
2 tbsp. grated cheddar cheese (we like more, and very finely grated sharp)
2 tbsp. oil
1/2 cup buttermilk (I use yogurt or sour cream + milk)
(I used to add minced fresh hot peppers too.)
  1. Preheat oven to 350°F.
  2. Mix dry ingredients and cheese.
  3. Add oil and milk and mix to form a soft, moist dough.
  4. She gives all sorts of blather about rolling them out using waxed paper. I just sprayed Pam on the cookie sheet and rolled. Make the stuff as t-h-i-n as you can, 2 mm would be good. 1/8" is way too thick. Test in the center as well as at the edges. After rolling, score with a knife. I prick mine with a fork just for looks (they don't bubble).
  5. Bake 5-10 minutes being very careful not to burn them. I remove the done crackers from around the edge and let the central ones cook longer.


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