Corn And Black Pepper Crackers Food

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BAREFOOT CONTESSA'S PARMESAN BLACK PEPPER CRACKERS -INA GARTEN



Barefoot Contessa's Parmesan Black Pepper Crackers -Ina Garten image

I saw Ina make these on her cooking show. The episode was entitled "Bed and Breakfast". I made them and my husband said they are like a savory Parmesan cookie, because they are thicker than a cracker. They were super easy to make and taste nice! The house smelled of yummy parmesan, while they were baking.

Provided by Juenessa

Categories     Lunch/Snacks

Time 40m

Yield 30-36 crackers

Number Of Ingredients 6

12 tablespoons butter (1 1/2 sticks)
3 ounces grated parmesan cheese
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leave
1/2 teaspoon fresh ground black pepper

Steps:

  • Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. (**I think this is where personal preference and maybe even altitude will effect the outcome of these crackers. I started out with 1 stick of butter, then blended all the other ingredients together. The "dough" was too crumbly and looked like a struesel topping that you would put on top of muffins or a coffee cake. The one stick of butter is what Ina calls for in her recipe. I think this is a typo. I added another 1/2 stick of butter to the flour mixture, and then beat it with the paddle attachment on my mixer. This is when the "dough" balled up and looked right. So, I think this recipe needs between 1 stick and 1 1/2 sticks. You might even get by with 1 1/4 sticks.).
  • Add the Parmesan, flour, salt, thyme and pepper and combine.
  • Dump the dough on a lightly floured board and roll into a 13-inch long log.
  • Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Cut the log crosswise into 1/4 to 1/2-inch thick slices.
  • Place the slices on a sheet pan and bake for 22-25 minutes.
  • **Cook time does not include freezing the dough for between 15-30 minutes (mine were hard enough to easily cut at 15 minutes).

Nutrition Facts : Calories 72, Fat 5.5, SaturatedFat 3.4, Cholesterol 14.7, Sodium 98.6, Carbohydrate 4.1, Fiber 0.1, Protein 1.7

CORN CASSEROLE WITH CRACKERS



Corn Casserole with Crackers image

This corn casserole is a Thanksgiving tradition at our family table every year. A little bit of sweet and savory in one dish!

Provided by HJP

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

1 tablespoon vegetable oil
½ large onion, chopped
2 ribs celery, chopped
1 pinch salt and ground black pepper to taste
3 (15.25 ounce) cans sweet whole-kernel corn, drained
2 (15 ounce) cans creamed corn
1 (4 ounce) packet saltine crackers, crushed
2 eggs
2 tablespoons milk
4 tablespoons melted butter
¼ teaspoon ground black pepper
salt to taste

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.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 43.8 g, Cholesterol 37.7 mg, Fat 8.4 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 3.3 g, Sodium 741.8 mg, Sugar 6.5 g

CORN AND BLACK PEPPER CRACKERS



Corn and Black Pepper Crackers image

Provided by Melissa Clark

Categories     side dish

Time 35m

Yield 36 crackers

Number Of Ingredients 9

Butter for parchment, plus 3 tablespoons unsalted butter, melted
1/2 cup medium-grind cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
3/4 cup milk
1 large egg

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.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 0 grams, TransFat 0 grams

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.

BLACK PEPPER CRACKERS



Black Pepper Crackers image

Mustard and black pepper in a crisp, delicate cracker. Yum! Serve on their own, or use as a base for salmon and cream cheese.

Provided by fluffernutter

Categories     Lunch/Snacks

Time 32m

Yield 160 crackers

Number Of Ingredients 8

1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons crushed black peppercorns
5 1/2 tablespoons cold unsalted butter, cut into bits
1 large egg
1 tablespoon Dijon mustard
1 tablespoon cold water

Steps:

  • Sift flour, baking powder and salt into a large bowl (or the bowl of a food processor fitted with the metal blade). Stir in pepper. Cut in butter until mixture resembles coarse crumbs.
  • In another bowl, beat the egg with the mustard and water. Add to flour mixture and stir or process until dough forms a ball.
  • Roll out the dough on a lightly floured surface to 1/8-inch thickness. Use interesting cutters to cut out crackers. (Or cut into diamonds.) Arrange 1/4-inch apart on greased baking sheets.
  • Bake one sheet at a time at 400 degrees for 10 to 12 minutes or until light golden. Cool for 2 minutes on baking sheet, then transfer to racks to cool completely.

Nutrition Facts : Calories 8.3, Fat 0.4, SaturatedFat 0.3, Cholesterol 2.4, Sodium 10, Carbohydrate 0.9, Protein 0.2

BAKED CREAMY CORN WITH CRACKER TOPPING



Baked Creamy Corn With Cracker Topping image

this is a must at you holiday table! ---adjust the amount of sugar to suit taste, canned corn amount equivilent to the two packages of frozen corn may be used, make certain to thaw the frozen corn firstly --- this is rich so a small serving goes a long way! :)

Provided by Kittencalrecipezazz

Categories     Corn

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 8

1/2 cup butter
1 -2 tablespoon sugar (or adjust amount to taste)
2 tablespoons heavy whipping cream
2 (16 ounce) packages frozen corn kernels, thawed
1 (8 ounce) package cream cheese, softened (for a less richer flavor you may reduce to 3/4 package)
fresh ground white pepper (to taste) or black pepper (to taste)
3/4-1 cup crushed butter flavored cracker (such as Ritz Crackers)
3 tablespoons butter, finely diced

Steps:

  • Set oven to 350 degrees F.
  • Grease a 13 x 9-inch baking dish.
  • In a large saucepan melt butter over low heat.
  • Add in whipping cream and sugar; stir until dissolved and blended.
  • Mix in the corn and stir to coat, then stir in the cream cheese and cook stirring over low heat until melted and well blended.
  • Season with white or black pepper to taste if desired.
  • Transfer to prepared baking dish.
  • Sprinkle the crushed butter crackers over the top then dot with butter.
  • Bake for about 20-30 minutes or until lightly browned.

CORN CRACKERS



Corn Crackers image

I love homemade crackers. You can make them any size and shape and have control of what their flavor will be. These are fun to serve in a basket as an appetizer for a dinner party, but also my kids think they are pretty cool to have at lunch. They taste great alone or w/ a soft cheese spread.

Provided by startnover

Categories     Lunch/Snacks

Time 35m

Yield 16 serving(s)

Number Of Ingredients 10

1 cup cornmeal
1/2 teaspoon sea salt
1 teaspoon granulated sugar
1/8 teaspoon fresh ground pepper
2 tablespoons flour
1/2 teaspoon baking powder
1 cup boiling water
1 egg, beaten
2 tablespoons butter
2 tablespoons grated parmesan cheese

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.

Nutrition Facts : Calories 52.3, Fat 2.2, SaturatedFat 1.2, Cholesterol 17.6, Sodium 111.2, Carbohydrate 7, Fiber 0.6, Sugar 0.3, Protein 1.4

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