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