Since when are you the type of person to make your own crackers?
Since… today.
You’ll feel fancy. ย You’ll feel accomplished. ย You’ll want to show off.
… and all you did was whip up some crackers. ย Kind of amazing.
What’s going on in these here crackers?
Crunch from cornmeal. ย Salty goodness from the Parmesan cheese. ย Spice from cayenne pepper. ย Nuttiness from whole wheat flour.
Geeez! ย That’s a lot packed into one little round.
I like using the food processor.
Oh! ย Did I mention the buttermilk in these crackers?
Heck… they’re nice.
Cracker dough. ย That took seven minutes from measuring to mixing.
Is this how to people at Ritz make their crackers?
Probably not. ย Make your own crackers. ย Show Ritz a thing or two.
Spicy Cornmeal Parmesan Crackers
adapted from 101 Cookbooks
makes about 75 crackers
1 cup white whole wheat flour
1 cup yellow cornmeal
3/4 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/2 cup freshly grated Parmesan cheese
2 1/2 Tablespoon unsalted butter, cold, cut into small cubes
3/4 cup cold buttermilk
Preheat oven to 375 degrees F.
In the bowl of a food processor, combine the flour, cornmeal, salt, baking soda, cayenne pepper, Parmesan cheese and butter. ย Process until the mixture resembles coarse meal. ย With the machine running, add the buttermilk in a stream. ย Blend until the dough forms a ball within the mixing bowl.
Transfer the dough to a lightly floured work surface and knead for a few seconds. ย Wrap the dough in plastic wrap and let rest at room temperature for 15 minutes.
Cut the dough into quarters. ย Rewrap the rest of the dough while you work with each quarter. ย Roll the dough out to 1/16-inch thickness. ย Use a 1-3/4-inch biscuit cutter to cut out the crackers and place them on a baking sheet. ย Imprint each cracker with the tines of a fork. ย Repeat until all the crackers and cut out. ย Bake at 375 degrees F for 12-15 minutes, until the cookies are golden and crisp. ย Keep a close eye on the crackers after 8 or 10 minutes. ย They brown quickly. ย Store in an airtight container for up to two weeks.
59 Responses
Joy, these were very tasty and such a good idea. Crackers are expensive! Thanks for the recipe!
What is that delicious looking relish on the side? I think I need the recipe for that!
That is very kind of you to write this share for us, thanks a lot
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.
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!
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! :)
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 :)
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 (:
i’ve always wanted to make my own crackers, and this recipe seems so doable. thanks!
Oh, I like to find new recipes for homemade crackers, they are super super cool… ^_^
Oh delicious…so if we can make our own Ritz crackers…we just need to learn how to make our own cheese right?
My first Joy the Baker recipe! And I can’t believe it was CRACKERS! I mean, I’ve been reading awhile and you post delectable things like every other second. But it was the chunk of fresh parm sitting in my fridge that called out to me to make these. And the cornmeal. And ever since I figured out I can make buttermilk with reg ol’ milk and some vinegar… since I NEVER have buttermilk when I want it! For anyone without dedicated biscuit cutters of all shapes and sizes, I scanned my cupboard and decided that a shot glass would cut out the perfect sized cracker. It did! Thanks Joy!
People are always super impressed when you make homemade crackers. If only they knew how easy they were to whip up. Actually the first crackers I ever made were your poppy sea salt crackers. I ate like 30 of those in a couple hours–it was a new low point for sure.
These look sooooo good, and to be honest, cornmeal crackers sound like the best kind of crackers! I need these.
You are amazing, Joy!
A question: yellow cornmeal is what is used to make polenta?
Thank you for your answer.
Cheers,
Sil (from Buenos Aires)
Me me me me me! I make crackers! I think I got the poppyseed cracker recipe from you, but I didn’t have any poppy seeds at the time so I used sesame seeds. Just for the record, they were awesome. I love making crackers.
Wei Wei
Thanks for making it look so easy. I’m thinking of making crackers now, so I can spread cheese, chutney, prosciutto and whatever else I can think of!
now you’re thinkin! prosciutto sounds perfect on these!
crackers!!!!!!! great thinking ;)
Love homemade crackers!!
Wow! Crackers can be hard to come by for me, since most processed crackers are made with sugar. These look great! It had honestly never occurred to me to make my own crackers…
wow, what a great effort to deliciousness ratio :)
I LOVE these! I’m already working on a guest list for an excuse to make these (and not eat the entire batch myself) as I read this. You and the way your clever culinary mind works fascinate me – always something different, fun, and delicious.
Joy, I have a question for you. You’re practical. You’re inventive and inspired. You also know when there are too many steps or too much fuss in a recipe to give it your love. You can say no. I appreciate that, which is why I’m looking to you for advice. In all things homemade, its cheaper to do it yourself. In most cases, it tastes better than storebought. What do you think about homemade baby food? I know know, not quiet your realm. But that’s cool! I’d still appreciate your advice. Too much work? Beachnut has the market, let them do the heavy lifting? I’m perplexed and without a friend who has knowledge of the kitchen like you, or a friend who has a baby. Your sage advice would be greatly appreciated. Thanks a million! I guess a better question to reach a bigger audience would be your take on canning. Fruits, veggies, sauce. . . the like. I know you like to soak cherries in bourbon, but I don’t know how that will go over with a 1 year old.
Hey SoMD_Baker – Joy may chime in on your post, but I thought I’d let you know that we made all of our own baby food for both of our girls – super easy…cheaper than jarred baby food….all you need is an immersion blender and some ice cube trays. Check out the book “Super Baby Food” by Ruth Yaron – it gives all of the information you’ll ever need!! Best of luck!
Let me second the “Super Baby Food” book and making your own!! So worth it..cheaper, really easier..honestly. If you plan right you’ll have goodies in the freezer ready so you never have to run to the store to feed baby. Also, a little hand crank, food mill is perfect as your little one gets old and can just eat what you are having..I had one that came in it’s own little tote. Mashed it right at the table and dished it up. :) Good luck!
Hi SoMD_Baker – I’m just seconding Melinda’s reply. Three kids – no regrets. The ice cube trays make it soooo convenient. I am older (evidently) and never had an immersion blender, just a (very) old one – but the “puree” button did its wonders and poof! baby food. Not just cheaper, but peaches off my own tree have just GOT to be better for baby, right? Your library will have books (including Super Baby Food), the process itself is simple, simple and takes very little time. Have fun blessing your baby with fresh, wholesome food!
Making baby food is definitely the way to go! smittenkitchen has an entire different website dedicated to baby food! Good luck.