Make these delicious homemade crackers with stone ground corn meal and honey to wow all of your friends and family, without you having to do a lot of work. Learn what tools I use to roll out the crackers that give me the best control to create a dough that is flat and even.
📋 What's New In This Post (1/11/25) - Added links to help you find some of the ingredients in this recipe. Better highlighted my must have tools for cracker making.
Making Your Own Crackers Doesn't Get Any More "Eat Like No One Else"!
Many years ago I pondered how come no one makes their own crackers? As I got more into baking I save recipes for them in several cookbooks including the Bob's Red Mill Baking Book (I often use their stone ground cornmeal). For my oldest daughter's first birthday party, I made a several different types of homemade crackers to serve to our guests in our tiny apartment.
I discovered two things: people are floored that I made my own crackers and actually making them in pretty simple. All that you need to do is make a dough, roll it out thin, cut into crackers, and bake.
Why Honey Cornbread Crackers? I have been making Cornbread Muffins for years (my blue cornbread muffin recipe is on the blog. They have been one of my mom's favorite things I make. I used that recipe as a jumping off point for these crackers. The real only ingredient difference is that the crackers don't contain eggs.
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Ingredients
What ingredients did I use to make these crackers? Here is what I use:
- 6 oz all-purpose flour
- 4 oz yellow cornmeal
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 4 tablespoons cold butter cut into 8 pieces
- ¼ cup raw honey
- ⅓ cup whole milk
- 2 tablespoons melted butter for brushing on finished crackers
Bob's Red Mill Fine Grind Corn Meal
Bob's Red Mill stone ground corn meal has an amazing flavor.
💡 Tip - Go with the finer medium grind corn meal for this recipe. The coarse grind could get stuck in your teeth. I don't mind it for the muffins but it seems to bother me sometimes with these crackers. But it's not nearly as bad as getting popcorn stuck in your teeth! Could you use corn flour instead? I think that is too fine and won't give you the texture or flavor for these crackers.
Honey
You can use any honey you like. I want the best honey at my disposal. I like a honey that is strongly favored. Buckwheat honey makes a great choice as well as any wildflower honey.
💡 Tip - Try this with sourwood honey. It's an amazing honey that is harvested in the Appalachian Mountains in states like Tennessee, Georgia, and North Carolina. It has a slight spicy bite to it with hints of maple.
Zulka Morena Pure Cane
This is the type of sugar I like to use in my baking. This pure cane sugar has not been refined and I think tastes better than just an old table sugar. Check out my Zuka sugar review to learn more about it and where to buy it.
Best Tools to Have on Hand for Cracker Making
Before I get into the details of how I make these crackers, I want you to watch for when I talk about the following tools. These will all benefit you in making this process easier and for any other cracker recipe. Also these are tools in multiple ways in my kitchen.
Instructions
The cracker making process isn't very difficult to do. If you got fingers and a rolling pin, you really don't need much else, but the oven to bake them in.
Start by combining all your dry ingredients. Then you cut the butter into cubes and place it on top of the dry ingredients.
Using your finger tips you rub the butter into the dry ingredients until it looks like as you see in Step 4.
The milk and honey is mixed together than added to the bowl. Stir it until a dough forms but don't overwork it or your crackers may end up tough.
On a floured surface I form the dough into a disc and then cut that in half.
Working with one half of the dough at a time, I roll it on as thin as I can get it without ripping it. I prefer to use a French style rolling pin that doesn't have handles. It's basically a giant wooden dowels with tapered ends. It gives you more control and you are able to put the right amount of pressure on the dough to evenly roll it out. I switched over a decade ago and have never looked back.
Once you get the dough rolled out, then using a pizza cutter, cut the dough into cracker sized pieces. I like to use a Zyliss Pizza Slicer as it gives me more control than the pizza cutters with long handles - it appears I am anti-handle!
I bake the crackers on a sheet pan lined with parchment paper. Bake tie is between 12 and 16 minutes depending on your oven and how thin you got the crackers.
When the crackers come out I brush them with melted better. I have an Oxo Pastry Brush that I have loved for years that does a good job and is easier to clean than brushes that look more like they belong in art class.
Did you see each mention of the 3 tools I said I love? If you missed any scroll back up! These are all things that I use all the time in my kitchen and I am so glad I have them.
Other Things You Might Want to Make Yourself
Once you conquer making your own crackers, here are some other things you might want to try your hand at:
Any more questions about making your own crackers? Make sure to leave them in the comment section below. I would love to help out!
Honey Cornbread Crackers
Ingredients
- 6 oz all-purpose flour a little over 1 cup
- 4 oz yellow cornmeal about 1 cup
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 4 tablespoons cold butter cut into 8 pieces
- ¼ cup raw honey
- ⅓ cup whole milk
- 2 tablespoons melted butter for brushing on finished crackers
Instructions
- Preheat the oven to 325 degrees.
- In a large mixing bowl, combine the flour, cornmeal, salt, sugar, baking powder, and baking soda. Make sure you mix well to evenly distribute all the ingredients.
- Take the butter and with your hands rub it into the flour mixture. This is called cutting in the butter. Do this with your finger tips, you don't want to melt the butter with your warm hands. Do this until the mixture looks like a bunch of crumbs.
- In a small bowl, mix together the honey and milk. Add to the large bowl and mix to form a dough.
- Divide the dough in half. Place some flour on flat surface and using a rolling pin, roll each half of the dough to about ⅛ to 1/16 of an inch.
- Using a pizza cutter, cut the crackers to your desired size and shape. Try to keep the crackers the same size for even cooking.
- With a fork, pot holes into each crackers. Add some additional kosher salt to the top of the crackers.
- Place the crackers onto a parchment lined sheet pan. Make sure the crackers are not touching.
- Bake for 12-16 minutes. Checking on them 5-7 minutes in. Crackers go from down to burnt quickly, so keep an eye on them and pull them when they look golden brown.
- Place onto a cooling rack. Brush with melted butter.
- Allow to completely cool before eating. Place them into an airtight container, where they should last 2 weeks, if you don't eat them sooner!
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