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.