Best Corn Crackers Recipes

CORN CASSEROLE WITH CRACKERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat oil in a skillet over medium heat; stir in onion and celery. Saute until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper, if desired. Transfer to a large bowl with whole-kernel corn, creamed corn, and crushed crackers.
• Whisk together eggs and milk in a small bowl and add to the corn mixture. Add butter, pepper, and salt; mix until all ingredients are incorporated. Pour into the prepared baking dish.
• Bake in the preheated oven until edges are golden brown, 45 to 60 minutes. Let cool for 5 to 10 minutes before serving.

CORN CRACKERS

Steps:

• In a large bowl, mix first 6 ingredients.
• Pour boiling water over this and mix well.
• Then incorporate egg, butter, and cheese.
• Drop by tablespoon onto a parchment lined baking pan, spread thin w/ a flat knife and bake 325 for 20-25 minutes.
• Allow to cool 30 minutes.

CORN AND BLACK PEPPER CRACKERS

Steps:

• Preheat oven to 425 degrees. Line 3 baking sheets with parchment paper; butter parchment paper, or use nonstick liners.
• Sift cornmeal, flour, sugar, baking powder, pepper and salt into a large bowl.
• In a separate bowl, beat milk with egg. Add to dry ingredients all at once and mix together just until batter is free of lumps. Stir in melted butter.
• Drop batter by the tablespoonful onto prepared baking sheets. Bake until edges are a dark golden brown, 10 to 15 minutes.

CHAR-CORN-CRESS CHOWDER WITH WONTON CRACKERS

Steps:

• Preheat the oven to 450 degrees F.
• Brush the wonton wrappers with the vegetable oil and sprinkle with a pinch each of salt and pepper. Cut the wanton wrappers into triangles and bake on a baking sheet until golden and crisp, about 6 minutes.
• Heat the butter in a skillet over medium heat, add the onions and cook until softened, about 6 minutes. Stir in the flour, 3/4 teaspoons salt and a couple turns of black pepper until well incorporated. Whisk the milk into the onions and bring to a boil. Stir in the creamed corn and bring to a boil, then remove from the heat. Stir in the char and watercress and let sit until the fish is just cooked through, about 8 minutes. Serve with the wonton crackers.

CRACKERS - CORN

Steps:

• Preheat the oven to 400 degrees F (200C). Combine the flour, corn-meal, salt, peppercorns, sugar and baking powder in a large mixing bowl. Place the milk, butter, shallots and thyme in a blender and process for about two minutes, or until well incorporated. Pour the milk mixture into the flour mixture and work the two together with your hands, kneading the dough with your fingers, until a pliable dough forms. Use a rolling pin to roll the dough out between two sheets of parchment paper to a thickness of a ¼ inch or less. Place the bottom parchment with the dough cylinder on a baking sheet. Sprinkle the dough with about 1 teaspoon (5 mL) salt and bake for eight to 10 minutes, or until golden around the edges. Remove the dough from the oven and cut it into squares or, if you prefer, diagonal shapes. (There is no need to separate them at this stage; they easily will break apart once fully baked.) Return the crackers to the oven and bake until golden brown, 10 to 15 minutes. Allow to cool to room temperature and serve. The crackers will keep in an airtight container at room temperature for up to two weeks. Read more: http://www.montrealgazette.com/life/Make+crackers+toast+your+party/5752771/story.html#ixzz1fKdRPp6K