Cornmeal, Parmesan and Thyme Crackers

Cornmeal, Parmesan and Thyme Crackers

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  • Each serving
  • 210cal
  • 8g fat (4g sat)
  • 20mg chol
  • 700mg sodium
  • 30g carb
  • 5g fiber
  • 1g sugars
  • 5g protein


  • 1 cup cornmeal
  • 1 cup all-purpose flour, plus additional for dusting
  • 3/4 cup warm water
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons butter, at room temperature
  • 2 teaspoons coarse sea or kosher salt, divided
  • Freshly ground black pepper
  • 1 teaspoon fresh or dried thyme


Combine cornmeal, flour, water, cheese, butter, 1 teaspoon salt and pepper in the bowl of a food processor. Process until the mixture forms a ball (or mix by hand). Remove from the processor and cover in plastic wrap. Let rest 30 minutes.

Preheat oven to 400° F. Divide dough into 4 portions, covering the pieces you are not working with in plastic wrap.

Lightly dust a work surface and roll out dough to 1/8-inch-thick. Sprinkle the surface with thyme and remaining salt. Gently roll dough 2 or 3 more times to embed toppings. Cut crackers into desired shapes or size. Try using a chef’s knife, wavy-edge pastry cutter, pizza cutter or cookie cutters.

Place crackers on a baking sheet and bake until the edges turn golden and crisp, 15 to 18 minutes. Cool completely; store in an airtight container for up to 2 weeks.

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