OK, time to start blogging again!
This is a recipe for a crispy corn cracker.
2 parts flour
1 part corn meal
1/2 part buter, cut small dice
1 tbsp. cumin powder
1 tbsp. salt
~1 cup cold water (as needed)
Salt and cumin amounts are given for 4 cups flour.
Combine flour, corn meal, and butter in a mixing bowl and mix on slow setting until butter is fully broken up and incorporated. Slowly add water while mixing until dough forms. Roll out on hard smooth surface, dusting with flour as necessary. Cut cracker into your desired shape. I suggest long triangles, say 16 inches long by 1 1/2 to 2 inches wide at the base.
Transfer to a cookie sheet and bake at 350 degrees until just crisp. They should not get too dark, if they darken you have overcooked them.
When cut into points as described above and accompanied with sweet potato rolls, corn muffins, and white bread, these can add a dramatic element to your bread basket as they tower over the table.
Serve with a dip; they're good with hummus. I'll post my black-eyed pea and peanut butter hummus recipe after I make it for New Year's!