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Zesty Cheddar Cornmeal Crackers

Zesty Cheddar Cornmeal Crackers

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Servings: Serves 8

Prep Time: 35 minutes

Cook Time: 13 minutes

Ingredients: Add ingredients to List

1 cup all-purpose flour
2/3 cup yellow cornmeal
1 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. cayenne
6 Tbsp. Cabot unsalted butter, cut into slices
1 cup loosely packed shredded Cabot Sharp Cheddar Cheese
6 to 12 Tbsp. cold water, as needed
hot pepper jelly (optional)

directions:

1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
2. In a food processor, combine flour, cornmeal, baking powder, sugar, salt, and cayenne. Pulse a few times to blend. Add butter and pulse until the butter is finely chopped. Add cheese and pulse a few times to combine. Add 6 Tbsp. of the water and pulse until dough starts to come together; add additional water if needed, 1 Tbsp. at a time. Alternatively, whisk together dry ingredients, cut in butter with a fork or pastry blender, then stir in cheese; use a sturdy spoon to mix in water just until dough comes together.
3. Form dough into a ball. Divide it in half and form each half into a disk. Wrap each disk in plastic wrap and chill for 15 minutes to give the dough a short rest. Alternatively, form each half into a log about 11/2 inches thick and 5 to 6 inches long and chill until firm, about 1 hour and up to overnight.
4. If using disks, on a lightly floured surface, place one disk of dough at a time and sprinkle with a little flour. Roll out dough into a square shape about 1/8 inch thick. Using a pizza cutter or sharp knife, cut dough into 11/2-inch-wide strips, then cut crosswise to form 11/2-inch squares. Trim off the uneven edges. Use a thin metal spatula to transfer crackers to baking sheets, about 1/4 inch apart. (Add scraps to the baking sheet; you can nibble on those later.) Prick each cracker two or three times with the tines of a fork. If using logs, slice each log into 1/8-inch-thick rounds and place on baking sheets about 1/4 inch apart. Prick each two or three times.
5. Bake both sheets at a time until crackers are golden, a little browner around the edges, about 11 to 13 minutes; midway through baking, switch the sheets. When done, transfer crackers to a rack and cool completely. Store in an airtight container for up to 1 week. Serve plain, with hot pepper jelly on the side if desired.
Source: Hannaford fresh Magazine, July - August 2014

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Quantity Ingredients  
1 cup all-purpose flour  
2/3 cup yellow cornmeal  
1 tsp. baking powder  
1/2 tsp. sugar  
1/2 tsp. kosher salt  
1/4 tsp. cayenne  
6 Tbsp. Cabot unsalted butter, cut into slices  
1 cup loosely packed shredded Cabot Sharp Cheddar Cheese  
6 to 12 Tbsp. cold water, as needed  
hot pepper jelly (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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