Peppery Corn Crackers
These crisp and spicy corn crackers are not made with wheat flour, but if you're sensitive to gluten, you should be aware that oat flour does have some.
  • 1 cup yellow cornmeal
  • 1/3 cup oat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup nonfat plain yogurt
  • 3 tablespoons milk
  • 2 tablespoons extra-virgin olive oil

1. Preheat oven to 350°F. Lightly grease a baking sheet.

2. In a medium bowl, combine cornmeal, oat flour, salt, baking soda, and cayenne. In a small bowl, combine yogurt, milk, and oil. Add yogurt mixture to dry ingredients and stir until a soft dough forms.

3. Place dough on prepared baking sheet and pat into a square shape. Place plastic wrap over dough. Roll into 10-inch square, a scant 1/4-inch thick. Make sure center is as thin as edges. Trim dough if necessary to form square. Cut dough into 2-1/2- x 2-inch rectangles.

4. Bake 20 minutes or until golden brown and crisp. Cool 5 minutes on baking sheet before transferring crackers to a wire rack to cool completely. Store in airtight container.

Nutritional Information
Per cracker: 47 calories, 1.7g total fat, 0.3g saturated fat, 1.1g monounsaturated fat, 0.2g polyunsaturated fat, 0.7g dietary fiber, 1g protein, 6.7g carbohydrate, 0mg cholesterol, 119mg sodium.

Date Published: 09/19/2005 > Printer-friendly Version
20 crackers

Prep Time