Sesame Cornmeal Crackers
Hands On Time: 30 minutes
Total Time: 30 minutes
2 cups self-rising flour
1 cup yellow cornmeal
1 teaspoon kosher salt
1 tablespoon garlic powder
1 teaspoon freshly ground black pepper
1 tablespoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1 cup cold full fat buttermilk, plus more, as needed
1/2 cup sesame seeds
Heat the oven to 325 degrees. Line two baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, mix together the flour, cornmeal, salt, garlic powder, pepper and sugar. Add the butter and mix until well-combined.
Gradually add the buttermilk until the dough is combined and holds together. You may not need all of it or you may need a bit more.
Divide the dough into 6 equal pieces and, working one piece of the dough at a time on a lightly floured surface, roll the dough out into long thin oval shapes.
Place the rolled dough on the prepared baking sheets. Sprinkle each cracker with sesame seeds and bake until crisp and lightly browned, 8 to 10 minutes. Let cool and store in an airtight container.
About the recipe
Crackers made from scratch can be incredible.
The amount of buttermilk you need can depend on several factors: humidity, moisture level of the flour, temperature of the room, etc. It’s always easier to add more if needed, so add it slowly while you’re mixing the dough. You can roll the dough out by hand, or for a thinner cracker, you can roll it through a pasta machine.
You can leave them in long sheets, cut them before baking, or break them apart after baking. These are the perfect accompaniment to pimento cheese or a dip made from smoked salmon or trout.