Cheese Blue Cornmeal Crackers Recipe

Cheese Blue Cornmeal Crackers Recipe
Cheese Blue Cornmeal Crackers Recipe photo by Taste of Home
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Cheese Blue Cornmeal Crackers Recipe

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I found this recipe in an old whole-grain cookbook and changed it to suit our tastes, adding various spices and sesame seeds and replacing the salt and pepper. Now it's a family favorite, and I'm always asked for "my versions"!
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 20 min.
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 20 min.

Ingredients

  • 2 cups sharp cheddar cheese, grated, room temperature
  • 1/2 cup grated Parmesan cheese, room temperature
  • 1/2 cup soft butter or margarine
  • 1/4 cup skim milk
  • 1 teaspoon seasoned pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup old-fashioned whole oats
  • 1/2 cup flour
  • 1/2 cup blue cornmeal
  • 2 tablespoons sesame seeds

Directions

Combine cheeses, butter, milk, pepper, garlic powder and paprika in mixing bowl. Mix in oats, flour, cornmeal and sesame seeds. Shape dough into 12 inch roll; wrap tightly in plastic wrap; refrigerate 4 hours or overnight. Slice in about 1/8-inch slices. Bake on cookie sheet (lightly greased or lined with parchment paper) at 400° for 8-10 minutes or until crisp. Remove immediately to cooling rack. Yield: about 7 dozen crackers.
Originally published as Cheese Blue Cornmeal Crackers in Country February/March 1990, p47

Nutritional Facts

2 each: 64 calories, 4g fat (3g saturated fat), 12mg cholesterol, 73mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 2 cups sharp cheddar cheese, grated, room temperature
  • 1/2 cup grated Parmesan cheese, room temperature
  • 1/2 cup soft butter or margarine
  • 1/4 cup skim milk
  • 1 teaspoon seasoned pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup old-fashioned whole oats
  • 1/2 cup flour
  • 1/2 cup blue cornmeal
  • 2 tablespoons sesame seeds
  1. Combine cheeses, butter, milk, pepper, garlic powder and paprika in mixing bowl. Mix in oats, flour, cornmeal and sesame seeds. Shape dough into 12 inch roll; wrap tightly in plastic wrap; refrigerate 4 hours or overnight. Slice in about 1/8-inch slices. Bake on cookie sheet (lightly greased or lined with parchment paper) at 400° for 8-10 minutes or until crisp. Remove immediately to cooling rack. Yield: about 7 dozen crackers.
Originally published as Cheese Blue Cornmeal Crackers in Country February/March 1990, p47

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