Spicy Corn Crisps

Course : Appetizers
Serves: 150 crackers
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1 cup cornmeal
1 clove garlic pressed
1 1/2 teaspoons cayenne
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/4 teaspoon salt
2 tablespoons butter or margarine
1 cup boiling water
1 1/3 cups all purpose flour
1/2 teaspoon salt for the tops
1/2 teaspoon paprika for the tops

Preparation / Directions:

Preheat the oven to 375. In a large bowl or in the food processor, mix the cornmeal, garlic, cayenne, cumin, chili powder, and salt. Add the butter and boiling water and blend well. Allow the mixture to cool and rest for 10 minutes. It will thicken slightly. Slowly blend in the flour, using just enough to form a dough that will hold together in a cohesive ball. Divide the dough into 3 equal potions for rolling. On a floured surface or pastry cloth, roll as thin as possible, to about 1/16 inch thick. Sprinkle lightly and evenly with salt and paprika roll over the top of the dough lightly with the rolling pin. Cut the dough into 2 inch triangles or squares. Arrange them on an ungreased baking sheet. Bake for 10 to 12 minutes. Cool on a rack. These crackers will crispen as they cool. If they are not crisp enough after cooling, put them back in the oven for a few minutes longer and allow them to cool again.

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