Honey Cornbread Crackers

Honey Cornbread Crackers


  • 6 oz all-purpose flour a little over 1 cup
  • 4 oz yellow cornmeal about 1 cup
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4 tablespoons cold butter cut into 8 pieces
  • 1/4 cup raw honey
  • 1/3 cup whole milk
  • 2 tablespoons melted butter for brushing on finished crackers


  1. 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.
  2. 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 1/8 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.
  3. Place the crackers onto a parchment or Silpat lined baking sheet. Make sure the crackers are not touching. Bake for 12-16 minutes. Checking on them 5-7 minutes in. Crackers are 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!