Description
Simple, healthy crackers with a hearty crunch and the sweetness of corn – and the kickin’ spice of Pepper Jack cheese.
Ingredients
Scale
- 1 cup whole wheat white flour (or all purpose flour)
- ½ cup cornmeal
- ¼ teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 teaspoon smoked paprika
- 7 tablespoons slightly softened butter
- 1 1/4 cups (5 ounces) shredded Cabot Pepper Jack cheese
- ½ cup frozen corn, thawed and pureed
- 1 large egg, beaten
Instructions
- Line 2 baking sheets with parchment paper or spray lightly with cooking spray.
- In bowl of stand mixer, mix together flour, cornmeal, baking powder, salt and smoked paprika.
- Cut butter into small pieces and toss with flour; sprinkle in cheese and mix. Turn on mixer and mix until dough forms looks sandy with a few pea-sized chunks; about 3-4 minutes.
- Add corn and egg; blend for 1 to 2 minutes longer until medium-firm dough is formed.
- Press dough into a ball, wrap in plastic wrap and chill in freezer for about 30 minutes.
- Preheat oven to 375ºF.
- Unwrap dough and place on lightly floured work surface. Working with 1/4th of the dough at a time, roll out into 1/8-inch-thick layer. With square or round or small animal-shaped cutters, cut out crackers and place on prepared baking sheets. Repeat with remaining dough.
- Bake crackers about 12-13 minutes or until barely light golden brown. Cool on baking rack. Store in tightly covered container for up to one week.