Cornmeal, Parmesan and Thyme Crackers | PCC Natural Markets

Cornmeal, Parmesan and Thyme Crackers

Yield: 50 to 60 crackers

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Crisp, crunchy and cheesy, these crackers are surprisingly easy to make.



Combine cornmeal, flour, water, cheese, butter, 1 teaspoon salt and pepper in the bowl of a food processor. Process until the mixture forms a ball (or mix by hand). Remove from the processor and cover in plastic wrap. Let rest 30 minutes.

Preheat oven to 400° F. Divide dough into 4 portions, covering the pieces you are not working with in plastic wrap.

Lightly dust a work surface and roll out dough to 1/8-inch-thick. Sprinkle the surface with thyme and remaining salt. Gently roll dough 2 or 3 more times to embed toppings. Cut crackers into desired shapes or size. Try using a chef’s knife, wavy-edge pastry cutter, pizza cutter or cookie cutters.

Place crackers on a baking sheet and bake until the edges turn golden and crisp, 15 to 18 minutes. Cool completely; store in an airtight container for up to 2 weeks.

Each serving: 210cal, 8g fat (4g sat), 20mg chol, 700mg sodium, 30g carb, 5g fiber, 1g sugars, 5g protein

Recipe by Jackie Freeman, PCC Chef

More about: cornmeal, Parmesan


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