Equipment
Oven
Baking sheets
Parchment paper
or Silicone baking mats
Large bowl
Medium bowl
Whisk
Sifter
or Fine-mesh sieve
Ingredients
36 servings
Main
- 41 g unsalted butter, melted
- 60 g cornmeal
- 60 g all-purpose flour
- 6 g granulated sugar
- 7½ g baking powder
- 1½ g black pepper, coarsely ground
- 1½ g kosher salt
- 180 ml whole milk
- 1 egg
Nutrition (per serving)
27
Calories
1g
Protein
3g
Carbs
1g
Fat
0g
Fiber
0g
Sugar
43mg
Sodium
Method
01
Preheat the oven to 220°C (425°F).
02
Line three baking sheets with parchment paper and lightly grease the surface with butter.
03
Sift the cornmeal, flour, sugar, baking powder, black pepper, and salt into a large bowl.
04
Whisk the milk and egg together in a medium bowl until fully combined.
05
Pour the milk mixture into the dry ingredients and mix until a smooth batter forms without lumps.
Look for: Smooth batter with no visible dry flour or lumps
06
Stir the melted butter into the batter until incorporated.
07
Drop rounded tablespoons (15ml) of batter onto the prepared sheets, leaving space for the crackers to spread.
08
Bake for 10 to 15 minutes until the edges are dark golden brown and the centers are crisp.
12mLook for: Dark golden brown edgesFeel: Firm and crisp to the touch
Chef's Notes
- For a more rustic texture, use medium or coarse-ground cornmeal instead of fine.
- Don't overmix the batter after adding the wet ingredients; a few small lumps are acceptable and can even add to the texture.
- Ensure your oven is fully preheated to achieve crispier crackers. A hot oven is key to preventing them from becoming tough.
- Adjust the amount of black pepper to your preference. For a milder flavor, use finely ground pepper; for a bolder bite, stick with coarsely ground.
Storage
Reheating: Place in a 150°C (300°F) oven for 3-5 minutes to restore crispness.
