Best 9 Corn And Black Pepper Crackers Recipes

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Corn and black pepper crackers are a delectable snack that combines the sweetness of corn with the piquant flavor of black pepper. They are easy to make and can be enjoyed on their own or paired with your favorite cheese, dip, or spread. With just a few simple ingredients and a little bit of time, you can create crispy, flavorful crackers that are perfect for any occasion. The combination of the cornmeal and flour gives the crackers a slightly gritty texture, while the black pepper adds a subtle spicy kick. These crackers are a great way to use up leftover cornmeal, and they also make a thoughtful and delicious gift. So, let's dive into the world of flavors and explore the best recipe for corn and black pepper crackers.

Check out the recipes below so you can choose the best recipe for yourself!

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

ROSEMARY AND PEPPER CRACKERS



Rosemary and Pepper Crackers image

Provided by Valerie Bertinelli

Categories     appetizer

Time 42m

Yield 6 servings

Number Of Ingredients 8

1 1/4 cups all-purpose flour, plus for dusting
1/2 cup grated Parmesan
1 teaspoon fresh rosemary, minced
1/2 teaspoon coarsely ground black pepper
Pinch cayenne
Kosher salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup heavy cream, plus up to 2 tablespoons

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
  • Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
  • Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.

CHAR-CORN-CRESS CHOWDER WITH WONTON CRACKERS



Char-Corn-Cress Chowder with Wonton Crackers image

Seasoned wonton wrappers are baked to a golden brown. They're served alongside a chowder packed with corn, watercress and perfectly poached chunks of arctic char.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 10

4 wonton wrappers
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon all-purpose flour
3 cups whole milk
One 14-ounce can creamed corn
12 ounces skinless arctic char fillets, cut into 1-inch cubes
2 cups chopped watercress

Steps:

  • Preheat the oven to 450 degrees F.
  • Brush the wonton wrappers with the vegetable oil and sprinkle with a pinch each of salt and pepper. Cut the wanton wrappers into triangles and bake on a baking sheet until golden and crisp, about 6 minutes.
  • Heat the butter in a skillet over medium heat, add the onions and cook until softened, about 6 minutes. Stir in the flour, 3/4 teaspoons salt and a couple turns of black pepper until well incorporated. Whisk the milk into the onions and bring to a boil. Stir in the creamed corn and bring to a boil, then remove from the heat. Stir in the char and watercress and let sit until the fish is just cooked through, about 8 minutes. Serve with the wonton crackers.

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

CHEESE BLUE CORNMEAL CRACKERS



Cheese Blue Cornmeal Crackers image

I found this recipe in an old whole-grain cookbook and changed it to suit our tastes, adding various spices and sesame seeds and replacing the salt and pepper. Now it's a family favorite, and I'm always asked for "my versions"!

Provided by Taste of Home

Time 35m

Yield about 7 dozen.

Number Of Ingredients 11

2 cups shredded sharp cheddar cheese, room temperature
1/2 cup grated Parmesan cheese, room temperature
1/2 cup butter, softened
1/4 cup fat-free milk
1 teaspoon seasoned pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 cup old-fashioned whole oats
1/2 cup all-purpose flour
1/2 cup blue cornmeal
2 tablespoons sesame seeds

Steps:

  • In bowl, beat the cheeses, butter, milk, pepper, garlic powder and paprika. Stir in the oats, flour, cornmeal and sesame seeds. Shape dough into a 12-in. roll; wrap in plastic. Refrigerate for 4 hours or overnight. , Cut into 1/8-in. slices. Place on baking sheets (lightly greased or lined with parchment); bake at 400° for 8-10 minutes or until crisp. Remove immediately to wire racks.

Nutrition Facts : Calories 64 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

GREEN-PEPPERCORN CORNMEAL CRACKERS



Green-Peppercorn Cornmeal Crackers image

Provided by Ruth Cousineau

Categories     Blender     Bake     Cocktail Party     Cornmeal     Engagement Party     Buttermilk     Gourmet

Yield Makes about 60

Number Of Ingredients 12

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/2 cup cornmeal (preferably stone-ground)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons packed light brown sugar
4 teaspoons dried green peppercorns, coarsely crushed, divided
1/2 teaspoon table salt
1 stick cold unsalted butter, cut into pieces
2/3 cup well-shaken buttermilk
1/2 teaspoon kosher salt
1 large egg, beaten

Steps:

  • Whisk together flours, cornmeal, baking powder, baking soda, brown sugar, 2 teaspoons peppercorns, and table salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Turn dough out onto a floured surface and gently knead 6 to 8 times. Cut into 5 pieces, then chill, covered with plastic wrap, 10 minutes.
  • Preheat oven to 350°F with racks in upper and lower thirds.
  • Mix kosher salt and remaining 2 teaspoons peppercorns in a small bowl.
  • Roll out 1 piece of dough on a well-floured surface with a floured rolling pin into a 15- by 4-inch rectangle (1/8 inch thick). Lightly brush with egg, then prick all over with a fork. Sprinkle with about 1/2 teaspoon salt-and-pepper mixture.
  • Cut crosswise into 12 strips and arrange 1/8 inch apart on a parchment-paper-lined baking sheet. Repeat with remaining dough.
  • Bake, switching position of sheets halfway through, until golden-brown and crisp, 20 to 25 minutes. Cool crackers slightly, then transfer to racks to cool completely.

OLD-FASHIONED SCALLOPED CORN



Old-Fashioned Scalloped Corn image

Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.

Provided by Cali

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 10

Number Of Ingredients 6

3 (15 ounce) cans creamed corn
2 eggs
1 cup crushed saltine crackers
½ cup butter
½ teaspoon paprika
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
  • In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
  • In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g

CREAMY CORN CASSEROLE



Creamy Corn Casserole image

This is great side dish my mom used to make. Really easy and goes good with meatloaf, pork chops, and all sorts of things.

Provided by BlueRidgeMama

Categories     Corn

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 (15 ounce) cans cream-style corn
1/4 cup milk
3/4 cup crushed saltine crackers
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Mix all ingredients together and pour into a 1 1/2 quart casserole dish that has been lightly coated with oil or sprayed with non-stick spray.
  • Bake for approx 1/2 hour or until slightly set and beginning to brown on top.

Nutrition Facts : Calories 219.5, Fat 3, SaturatedFat 0.7, Cholesterol 2.1, Sodium 754.8, Carbohydrate 48.7, Fiber 3, Sugar 6.9, Protein 5.4

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

Tips:

  • Use fresh corn kernels for the best flavor. Frozen or canned corn can also be used, but the flavor will not be as good.
  • If you don't have a food processor, you can grate the corn kernels on a box grater. This will take a little longer, but it will still work.
  • Be sure to drain the corn kernels well before adding them to the batter. This will help to prevent the crackers from becoming too wet.
  • The dough should be sticky, but not too wet. If it is too wet, add more flour. If it is too dry, add more milk.
  • Roll the dough out thinly. This will help the crackers to be crispy.
  • Use a sharp knife or pizza cutter to cut the dough into crackers. This will help to prevent the crackers from tearing.
  • Bake the crackers until they are golden brown and crispy. This will take about 15-20 minutes.
  • Let the crackers cool completely before serving. This will help them to crisp up.

Conclusion:

These corn and black pepper crackers are a delicious and easy-to-make snack. They are perfect for parties, picnics, or just a quick bite to eat. They are also a great way to use up leftover corn. So next time you have some extra corn on hand, be sure to give these crackers a try!

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