Comments on: Spicy Cornmeal Parmesan Crackers

By: Courtney

Courtney — Fri, 13 Jan 2012 16:06:02 +0000

What is that delicious looking relish on the side? I think I need the recipe for that!

By: Lacie Matsen

Lacie Matsen — Fri, 13 Jan 2012 06:48:40 +0000

That is very kind of you to write this share for us, thanks a lot

By: Jenné @ Sweet Potato Soul

Jenné @ Sweet Potato Soul — Sun, 23 Jan 2011 00:44:20 +0000

Girl, I so want to make these now! And I see you got the recipe from the fantastic Heidi Swason.
Also, I love your constantly changing “Joy the Baker” headers. This one with the oranges is especially lovely.

By: Michelle

Michelle — Mon, 03 Jan 2011 19:59:19 +0000

Home spun crackers are way better than store bought – and extremely less expensive. Once you dial down your preferences – they are a snap to make.

By: Katherine @ Dexter & Dinah

Katherine @ Dexter & Dinah — Wed, 20 Oct 2010 19:37:54 +0000

These look wonderful! After Mark Bittman’s cream parmesan cracker post and now this recipe, I’m thinking I definitely need to make my own. I wonder if there would be any way to make them with oil instead of butter? I ask because although I love butter, I’m always looking for things to make for my father, who can’t eat it. Thanks for posting this!

By: Beth

Beth — Sat, 25 Sep 2010 23:23:15 +0000

This was my first time making crackers, and I was very happy with the results! The texture of these lovelies was divine – perfect for crumbling into soup or noshing on in front of the t.v. I personally didn’t find them overly spicy – I think next time I’ll add more cayenne pepper to get even more zip…but I have to say I would rather find that I can add more spice than find that I’ve already added too much! Thank you for this recipe – this was a crazy-easy good time! :)

By: delicieux

delicieux — Tue, 03 Aug 2010 05:58:16 +0000

I admit I’ve never made crackers and honestly have never thought about making them, but having seen your post I will definitely reconsider. I can see it would be a perfect way to spice up a cheese platter with your own home made crackers instead of store bought ones.

Great recipe. Thanks for the idea :)

By: Tiffany

Tiffany — Mon, 02 Aug 2010 21:09:29 +0000

I made these last night and they came out fairly tasteless ): unfortunate, because I feel I “wasted” a good chunk of parmigiano reggiano on it. The cornmeal really overpowered the crackers and covered up a majority of the cheese taste. I couldn’t even get the boys at work to eat em, and they’ll eat anything. I suppose on the bright side, they came out looking really pretty! Mine were also more dense than light and crisp. I definitely had better luck with the poppy seed ones from last December (:

By: Andrea V

Andrea V — Mon, 02 Aug 2010 14:32:20 +0000

You could always make your own buttermilk. Top regular milk up with vinegar, stir, sit. Ta Da!

By: sarah k. @ the pajama chef

sarah k. @ the pajama chef — Mon, 02 Aug 2010 14:25:11 +0000

i’ve always wanted to make my own crackers, and this recipe seems so doable. thanks!