Make Crispy Corn Crackers From Leftover Cornbread

Leftover cornbread is a sad, dusty thing. It’s hard to believe it can be left at all—food is so delicious when it’s fresh—but Thanksgiving brings about leftovers . Whether you’ve made too much of your famous stuffing or forgotten about your cornbread muffins at dinner, there’s a way to give stale cornbread a second life: make crispy, fluffy crackers.

Cornbread has two widely discussed textures: dry and bready or soft and floury. Both are valuable, and both will suit these burglars. Since the bread is already partially dry, all you need to do is create a cracker of the desired shape and size and dry it completely in the oven. The finished cornbread cracker is brittle and tender, with a slight corn flavor that pairs well with whatever you spread on top.

How to Make Crackers from Leftover Cornbread

1. Slice the cornbread

Cornbread crackers are made using the same process as cookie crackers . Cut the cornbread into quarter-inch thick slices. This is pretty easy to do with dry cornbread. I used a serrated knife to cut mine. If you have a sweeter, tortilla-like cornbread, refrigerate it for 10 to 15 minutes to allow the saturated fats in the mixture to firm up. Then try cutting it.

I cut the cornbread into long strips, but you can cut them into any shape you want. Cut the boards on the diagonal to add flair. If you have cornbread muffins, the crackers will have the silhouette of a muffin. I like it for you.

2. Bake crackers

Place the slices in a single layer on a parchment-lined baking sheet. They should not touch, but they should not be far from each other. Bake them for five to 10 minutes at 350°F. Flip them over and bake for another five to ten minutes. Mine started to get quite fragrant after about eight minutes, so I flipped them over. Depending on the thickness of your crackers, the density of the crumb, and the type of mixture you use, the crackers may take a little longer to cook. Keep an eye on them halfway through flipping so they don’t brown too much. Your goal is to dry them completely and not brown them, but expect some color.

The crackers are ready when they are lightly browned on the edges and break quickly under pressure. I had mine with baba ganoush and a scrambled egg, but these crispy boys go well with any topping. Serve them with homemade onion dip , top them with hummus, spread cream cheese on top, or add them to your Cyber ​​Monday charcuterie board. These crackers can be stored for over a week in an airtight container.