Name: Corn Bread Crisps
Yield: Makes about 80 crackers
Ingredients: ¾ cup/90 g unbleached all-purpose flour, plus more for rolling; 1 cup/145 g yellow cornmeal; ⅛ tsp cayenne pepper; 1 tsp baking powder; 1 tsp fine sea salt; 5 tsp sugar; 6 tbsp/85 g chilled unsalted butter, cut into ½-in/12-mm chunks; ¼ cup/60 ml chilled buttermilk

Preparation info

Makes about
80
crackers

Difficulty
Easy

Appears in

Crackers & Dips

By Ivy Manning

Published 2013

About

Think corn bread, then think corn bread made into crisp little diamonds, and you get the idea here. These are the perfect partner for the Tangy Roasted Tomatillo and Avocado Dip or the Molten Black Bean and Chorizo Dip.

Ingredients

1 cup/145 g yellow cornmeal
¾ cup/90

Method

Preheat the oven to 375°F/190°C/gas 5. Line two baking sheets with silicone baking mats or parchment paper. In a food processor or large bowl, combine the cornmeal, flour, baking powder, sugar, salt, and cayenne; pulse or whisk to combine.

Add the butter and pulse or use a past