Equipment
Ingredients
Main
- 41 g unsalted butter, melted
- 60 g cornmeal
- 60 g all-purpose flour
- 6 g granulated sugar
- 7½ g baking powder
- 1½ g black pepper, coarsely ground
- 1½ g kosher salt
- 180 ml whole milk
- 1 egg
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 27 kcal
- Protein
- 1 g
- Carbohydrates
- 3 g
- Fat
- 1 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 43 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 8 mg
- Potassium
- 17 mg
- Calcium
- 20 mg
- Iron
- 0.2 mg
- Magnesium
- 3 mg
- Phosphorus
- 17 mg
- Zinc
- 0.1 mg
- Vitamin A
- 12 mcg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 5 mcg
- Water
- 6 g
Sources: USDA FoodData Central
Method
Preheat the oven to 220°C (425°F).
Line three baking sheets with parchment paper and lightly grease the surface with butter.
Sift the cornmeal, flour, sugar, baking powder, black pepper, and salt into a large bowl.
Whisk the milk and egg together in a medium bowl until fully combined.
Pour the milk mixture into the dry ingredients and mix until a smooth batter forms without lumps.
Stir the melted butter into the batter until incorporated.
Drop rounded tablespoons (15ml) of batter onto the prepared sheets, leaving space for the crackers to spread.
Bake for 10 to 15 minutes until the edges are dark golden brown and the centers are crisp.
Chef's Notes
- For a more rustic texture, use medium or coarse-ground cornmeal instead of fine.
- Don't overmix the batter after adding the wet ingredients; a few small lumps are acceptable and can even add to the texture.
- Ensure your oven is fully preheated to achieve crispier crackers. A hot oven is key to preventing them from becoming tough.
- Adjust the amount of black pepper to your preference. For a milder flavor, use finely ground pepper; for a bolder bite, stick with coarsely ground.
Storage
Reheating: Place in a 150°C (300°F) oven for 3-5 minutes to restore crispness.
Troubleshooting
Crackers are soft or chewy instead of crisp
Cause: Underbaking or high humidity in the storage environment
Fix: Return to a 150°C (300°F) oven for 5 minutes to dry out
Prevention: Ensure the edges are dark golden brown before removing from the oven
Cultural Context
Cornbread and its variations are a staple in American Southern cuisine, often served as a side dish or enjoyed on its own. These crackers, with their distinct cornmeal base and peppery kick, offer a modern, appetizer-friendly take on this classic flavor profile, perfect for parties or as a snack.
