Portable Cornbread

Sparks in the dark

Unwilling to plunge down the drain-like side tunnel in their rotten, leaky boats, the rest of the "Yucatants" (former Yucatan ant mummies) took their torches and pushed onward into the darkness.







 These cornbread cracker go great with a sandwich or on a salad. Ours included baked, ground pumpkin seeds and coconut oil (corn oil also works well). These buttermilk cornbread crackers get all their moisture from the grated fresh onion, grated fresh corn and diced, pickled jalapenos.

1/2 medium large onion
1/2 ear fresh (or drained canned, chopped) corn
3 tablespoons coconut oil (or corn oil)
1 1/2 cups buttermilk cornmeal mix
1/4 cup ground pumpkin seed baked 45 min @ 325 f
1/2 grated extra sharp cheddar cheese
1/4 cup diced pickled nacho sliced jalapenos

Even after mixing well, the dough resembles coarse moist crumbs until it's been kneaded.  Unlike some dough, this dough shouldn't sit around. Don't mix it up until you're ready to bake it off.








I've been working my dough on the dining table so I roll mine out on pan-sized pieces of parchment between sheets of wax paper instead of scattering flour to keep it from sticking to my rolling pin.

   I used an extra long rolling pin. I made one out of bamboo. The three layers of grey cardboard on each side of the parchment kept the dough from thinning on the ends so much. After herding the slab out to near full width it is sometimes easier to flip it over and move the parchment to keep the dough centered. Spanning the roller across the guides and rolling it out to the ends then rolling it back from the ends makes it wider in stages.

Home made cookie cutters gave the corn bread crackers a distinctive look.
The cornmeal mix had plenty of salt in it so I didn't salt the tops at all.

These baked @ 425 F for 7 min then the pans got spun and shuffled (this picture was at 7 min). These needed 4 or 5 more minutes, before both the ends darkened. Watch closely at this stage. As soon as the color is just right open the door and turn off the oven. Leave the door open but keep an eye on them as they cool and crisp up. If they get any darker open the door all the way and slide the racks out some.

                                                                                  Once they cooled, we bagged ours in 6 or 7 zip-locks (about 45 g each) and froze them. In a normal freezer, they should be good for a couple of weeks.    Ours are usually gone before that. This picture is of some horseradish-dill crackers put up yesterday. The cornbread  crackers are already et.