Corn Crackers

Name: Corn Crackers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 1/2 teaspoon sea salt; 1 teaspoon granulated sugar; 1/8 teaspoon fresh ground pepper; 2 tablespoons flour; 1/2 teaspoon baking powder; 1 cup boiling water; 1 egg, beaten; 2 tablespoons butter; 2 tablespoons grated parmesan cheese

Eats Now Editorial Team · 733 kcal · General

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Corn Crackers – a delicious recipe with cornmeal, salt, sugar, fresh ground pepper, flour, baking powder. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 cup cornmeal
1/2 teaspoon sea salt
1 teaspoon granulated sugar
1/8 teaspoon fresh ground pepper
2 tablespoons flour
1/2 teaspoon baking powder
1 cup boiling water
1 egg, beaten
2 tablespoons butter
2 tablespoons grated parmesan cheese

1
In a large bowl, mix first 6 ingredients.
2
Pour boiling water over this and mix well.
3
Then incorporate egg, butter, and cheese.
4
Drop by tablespoon onto a parchment lined baking pan, spread thin w/ a flat knife and bake 325 for 20-25 minutes.
5
Allow to cool 30 minutes.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup cornmeal, 1/2 teaspoon sea salt, 1 teaspoon granulated sugar, 1/8 teaspoon fresh ground pepper, and more.

Yes, Corn Crackers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
733 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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