Vermont Cornmeal Cheese Crackers

Kate Laud

This recipe was entered in our We ♥ Local Cornmeal recipe contest by Kate Laud.  Kate says,"These crackers have crunch from the cornmeal partnered with a peppery cheese taste.  You can skip the dip and be very satisfied with just a cracker or two, but they're also perfect with guacamole or salsa."

Vermont Cornmeal Cheese Crackers

Prep Time

20 minutes

Cook Time

20 minutes


65 Crackers


1 cup flour, white
1 cup cornmeal (yellow)
1 cup cheese powder
4 tablespoons butter, unsalted
2 teaspoons salt
1 teaspoon white pepper
3 pinches baking powder
1⁄2 cup water


Preheat oven to 400 degrees F.

Mix all ingredients together until they form a loose, crumbly ball.  With a rolling pin, roll out dough onto a sheet of parchment paper.  The dough should be 1/8" - 3/16" thick.  Measure an 11" x 11" square, trimming to make straight edges.  Reserve extra dough; you will have enough extra dough to make a second 11" x 11" square.

Use a ruler to gently score six rows and six columns at an equal distance apart so the crackers will be square.  Once scored, the crackers can be cut apart with a pizza cutter, but don't separate them yet.

Gently lift the parchment onto a baking sheet and bake the crackers for 6 minutes.  After 6 minutes, remove baking sheet from oven and gently flip the parchment so the cracker slab flips over.  Bake an additional 4 minutes and remove crackers.  Make sure to watch during the second baking so you can remove any crackers that brown before the 4 minutes is done.  Sometimes this happens on the edges, depending on your oven.

Repeat with the second square of cracker dough.