(***This was originally meant to be an imitation Fritos recipe because I was craving them and didn’t want to buy them, but I have a ton of cornmeal I should use more than I do)
1 cup cornmeal
3/4 cup all purpose flour
1 stick of butter, melted
1 egg
2 tablespoons sugar
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper
2-3 tablespoons water
Preheat the oven to 375 F. In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, pepper, and salt. Melt the butter and cool slightly. Beat the egg and add in the butter in a slow stream so you don’t cook the egg. Begin to mix together the wet and dry ingredients, adding a tablespoon of water at a time till you have a dough that is soft and somewhat crumbly (It’ll stick together when you roll it out).
Place a piece of parchment paper on a baking sheet (I used one that’s a bit bigger than 9×13). Place the dough in the center, and use a piece of waxed paper to push the dough onto the sheet. Use a rolling pin to get a smooth, even surface (over the waxed paper, of course). Once the dough is smooth, score the surface for the shape you’d like your crackers to be, and then bake for about 20 minutes until golden.
These are really good with taco toppings, as well as with chili. They are somewhat dry, but it’s a cracker.
salisbury.fake 