Best 6 Cheese Blue Cornmeal Crackers Recipes

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Calling all cheese lovers! Get ready to embark on a delightful culinary journey with our Blue Cornmeal Crackers, a symphony of flavors that will tantalize your taste buds. These crackers are not just any ordinary snack; they're a delightful fusion of sharp cheddar, nutty blue cornmeal, and a hint of aromatic rosemary, all coming together to create a truly unforgettable experience.

Our curated collection of recipes offers variations to suit every palate. Whether you prefer the classic charm of traditional Blue Cornmeal Crackers, the zesty kick of Spicy Blue Cornmeal Crackers, or the cheesy indulgence of Cheddar Blue Cornmeal Crackers, we've got you covered. Plus, we've included a gluten-free option for those with dietary restrictions, ensuring everyone can enjoy the goodness of these delectable crackers.

Each recipe is crafted with step-by-step instructions, making the baking process a breeze. With just a few simple ingredients and some kitchen magic, you'll have a batch of crispy, golden crackers that will elevate your snacking game to new heights. So gather your ingredients, preheat your oven, and let's dive into the world of Blue Cornmeal Crackers!

Check out the recipes below so you can choose the best recipe for yourself!

CHEDDAR CORNMEAL CRACKERS



Cheddar Cornmeal Crackers image

Categories     Blender     Bake     Vegetarian     Quick & Easy     Cheddar     Cornmeal     Gourmet

Yield Makes about 10 crackers

Number Of Ingredients 9

2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 1/2 teaspoons double-acting baking powder
2/3 cup cold water
2 tablespoons unsalted butter, melted and cooled
1 large egg
1 cup grated sharp Cheddar

Steps:

  • In a blender blend together the cornmeal, the flour, the salt, the sugar, and the baking powder, add the water, the butter, and the egg, and blend the mixture for 15 seconds. Scrape down the sides, add the Cheddar, and blend the batter for 5 seconds, or until it is combined well. Spread 1/4 cup measures of the batter into 4-inch circles on buttered sheets and bake the crackers in batches in the middle of a preheated 400°F. oven for 6 minutes. Turn the crackers and bake them for 5 to 6 minutes more, or until they are crisp. The crackers keep in an airtight container for 1 week.

BLUE CHEESE AND WALNUT CRACKERS



Blue Cheese and Walnut Crackers image

Provided by Ina Garten

Categories     appetizer

Time 1h37m

Yield 30 crackers

Number Of Ingredients 7

1/4 pound (1 stick) unsalted butter at room temperature
8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 extra-large egg beaten with 1 tablespoon water for egg wash
1/2 cup roughly chopped walnuts

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
  • Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

PECAN BLUE CHEESE CRACKERS



Pecan Blue Cheese Crackers image

Categories     Cheese     Dairy     Nut     Bake     Super Bowl     Winter     Gourmet

Yield Each log makes about 45 crackers

Number Of Ingredients 5

1 1/2 cups pecan halves
1 large egg
1 stick (1/2 cup) unsalted butter, softened
1/2 pound Saga blue cheese, softened
1 cup all-purpose flour

Steps:

  • In a preheated 350°F oven toast 1/2 cup pecans, about 7 minutes, and cool. Finely chop toasted pecans and separate egg. In a bowl with a fork cream butter and Saga until smooth. Add egg yolk, stirring until combined well. Add flour and chopped pecans and stir until mixture just forms a dough.
  • Halve dough and on separate sheets of wax paper form each half into a 12- by 1 1/4-inch log, using wax paper as a guide. Freeze logs, wrapped in wax paper, just until firm, about 30 minutes.
  • Preheat oven to 375°F. and lightly grease 2 large baking sheets.
  • Cut logs crosswise into 1/4-inch-thick slices and arrange slices about 1/2 inch apart on baking sheets. Top each cracker with a remaining pecan half, pressing slightly into dough. Brush tops of crackers, including pecans, with lightly beaten egg white. Bake crackers in batches, if necessary, in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, about 12 minutes total. With a spatula transfer crackers to paper towels to blot and transfer to a rack to cool.

SPICY CORNMEAL CRACKERS



Spicy Cornmeal Crackers image

From the Baker's Dozen cookbook. Beautiful crackers! You may cook both sheets of crackers at once if you have 2 baking stones, however, halfway though the baking time, switch the sheets so that they bake more evenly. If you allow for the dough to chill for 1hr+ it may crack and need to sit for 10 minutes to lose its chill. Overmixing the dough will make your crackers tough, so be careful! Prep time does not include chilling.

Provided by Roosie

Categories     Lunch/Snacks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

1 cup cold water
1/4 cup olive oil
2 1/2 cups flour
1/2 cup cornmeal
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
2 teaspoons coarse salt, for topping

Steps:

  • In the bowl of a heavy-duty mixer use the paddle attachment to combine the water and oil.
  • In another bowl, mix the flour, cornmeal, salt (not the coarse salt), and red pepper flakes.
  • Turn the machine onto low and pour in flour mixture.
  • Blend just until the dough comes together.
  • By hand- mix flour, cornmeal, salt and pepper flakes in a large bowl.
  • Mix oil and water in a separate medium bowl.
  • Make a well in the flour mixture and pour oil/water into the center.
  • Mix with a wooden spoon until just combined, as with muffins. (This may require some hand-kneading to combine thoroughly)
  • On a lightly floured surface, pat dough into a flat rectangle.
  • Wrap in plastic wrap and refrigerate for 30-60 minutes.
  • Preheat oven to 500°F.
  • If using baking stone (preferred method) place stone in oven about 45 minutes before baking to heat.
  • Place the rack in the center of the oven.
  • Line 2 large baking sheets with parchment.
  • Remove from refrigerator and dough into 2 equal pieces.
  • On a lightly floured surface roll dough into a 16x12 inch rectangle.
  • (If dough "resists and retracts" let is rest and work with the other piece of dough) Transfer your rectangles to your baking sheet by lightly rolling them around your rolling pin then spreading them on the baking sheets.
  • Poke each rectangle all over with a fork.
  • If you would like consistent shapes, score lightly with a sharp knife.
  • Mist with water and sprinkle with the course salt.
  • Bake for about 10 minutes until dough is set- one sheet at a time.
  • Transfer on the paper onto a rack to cool.
  • Let cool completely, then break into irregularly shaped crackers or break at score marks.
  • Store into an airtight container for up to 3 days.

CHEDDAR-CORNMEAL ICEBOX CRACKERS



Cheddar-Cornmeal Icebox Crackers image

This recipe adapted from "Martha Stewart's Hors d'Oeuvres Handbook" (Clarkson Potter, 1999).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 20 crackers

Number Of Ingredients 8

1 cup all-purpose flour
2 tablespoons yellow cornmeal
1 1/4 teaspoons coarse salt
1/4 teaspoon cayenne pepper
Pinch of freshly grated nutmeg
2 tablespoons chilled unsalted butter, cut into small pieces
1 cup (2 1/2 ounces) finely grated cheddar cheese
1/4 cup plus 1 tablespoon milk

Steps:

  • Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add milk; process until dough comes together and is well combined.
  • Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
  • Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.

BLUE-CHEESE-PECAN ICEBOX CRACKERS



Blue-Cheese-Pecan Icebox Crackers image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 20 crackers

Number Of Ingredients 4

2 ounces (1/2 cup) pecan halves
3/4 cup all-purpose flour
4 tablespoons very cold unsalted butter, cut into small pieces
3 ounces blue cheese, such as Stilton, crumbled

Steps:

  • Preheat oven to 300 degrees. Place the pecans on a rimmed baking sheet and bake until fragrant, 3 to 5 minutes. Let cool. Transfer the pecans to the bowl of a food processor and pulse until finely ground.
  • Add the flour to the ground pecans, pulse briefly to combine. Add butter and pulse until mixture resembles coarse meal. Add the cheese and process until the dough comes together and is well combined.
  • Transfer dough to a clean work surface. Shape the dough into a 2 1/2-inch-wide log. Wrap the log with plastic wrap and refrigerate for at least 24 hours.
  • Preheat oven to 325 degrees. Slice the well-chilled log into 1/4-inch-thick slices. Transfer slices to a baking sheet and bake immediately, rotating the sheet halfway through cooking, until the crackers are golden brown and firm in the center, 25 to 35 minutes. (The crackers should not get too dark around the edges.) Transfer to a wire rack to cool. The crackers may be made a day ahead and kept in an airtight container at room temperature.

Tips:

  • Use a food processor or blender to quickly and easily combine the ingredients for the dough.
  • If the dough is too dry, add a little bit of water until it comes together.
  • If the dough is too wet, add a little bit more cornmeal until it is no longer sticky.
  • Roll the dough out very thinly before baking. This will help the crackers to be crispy.
  • Use a sharp knife or pizza cutter to score the crackers before baking. This will help them to break apart easily.
  • Bake the crackers until they are golden brown and crispy.
  • Let the crackers cool completely before storing them in an airtight container.

Conclusion:

These cheese blue cornmeal crackers are a delicious and easy-to-make snack that is perfect for any occasion. They are crispy, cheesy, and have a slightly sweet flavor. The blue cornmeal gives them a unique and beautiful color. These crackers are also a good source of fiber and protein. So next time you are looking for a healthy and satisfying snack, give these cheese blue cornmeal crackers a try!

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