These homemade cornbread crackers are a great gluten-free and vegan alternative. One bowl, super simple to make and versatile. Good with hummus, chili and soup
Want To Save This Recipe?
We'll email this post to you, so you can come back to it later!
This recipe was inspired by two items; New Year’s Day and a Trader Joe's product that had wheat in it.
A southern New Year’s tradition is having black eye peas, greens and cornbread to bring in the New Year. Growing up as a kid you always had these items on New Years; we wanted to recreate this but in a new way.
You will not meet a southern grandmother that doesn't explain the meaning of this meal. It's believed that these food items help secure your prosperity for the New Year. Blackeye peas symbolize good luck. Greens signify money and cornbread denotes wealth and who couldn’t use a little more of those; especially in 2020.
These crackers are great for an appetizer with our recipe for collard and/or kale chips and blackeye pea hummus. They also go great with soup, chili or as a crouton topping for salad.
Key Ingredients
- Cornmeal
- Cassava Flour
- Toppings - Trader Joe's Everything but the bagel seasoning
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important tips/tricks in the post.
Instructions
Step 1: Preheat oven to 425 degrees
Step 2: In a small bowl combine topping ingredients and stir together. Set aside.
Step 3: In a large bowl combine corn meal, cassava flour and salt.
Step 4: Add oil then add water in small increments to combine the mixture. The mixture should be smooth and pliable but not sticky.
- If the mixture is too sticky add a small amount of flour (no more than 1 tablespoon at a time) and mix until it comes together in a ball.
- If the mixture is too dry add water in 1 tablespoon increments. The mixture shouldn't be too crumbly.
Step 5: Next roll dough out between two sheets of parchment paper until about ⅛ thin (3mm). Rolling in between two sheets of parchment ensures dough doesn’t stick to the rolling pin. If you do not have a pin, you could use a clean wine bottle.
Step 6: Remove the top layer of parchment paper and spray the top of the crackers with canola cooking spray. Use a small spoon to sprinkle the cracker topping across the dough. Cut into squares using a pizza cutter. Transfer to an oiled baking sheet by using a spatula to move dough as it will be delicate.
Step 7: Bake for 8 to 12 minutes until golden brown. Bake for 8 minutes if cracker dough is on the thinner side (see notes above) and/or you prefer less crispy crackers. If you like them crispier and/or your dough is thicker, increase cook time in 2 minute increments until desired level of crispiness.
Step 8: Remove from the oven and cool.
Rolling The Dough
This is a very simple recipe to make. The thickness of the cracker dough is your preference but it will effect cooking time and crispness of cornbread crackers.
If you don’t have a rolling pin; a long bottle will work. Like a clean wine or olive oil bottle, just the longest bottle or glass you can find.
A rolling pin can be helpful because you can add measurement rings that take the guess work out of determining thickness. However, most of the time we eyeball it. You will know if it’s to thin because it will be extremely hard to pick up a cracker dough square without them breaking to transfer them to the baking sheet.
If they are to thick it will take them longer to cook and definitely longer to get crunchy, and crispy.
Recipe FAQ’s
Yes, this recipe is made from cornmeal. Cornmeal is made of ground yellow corn and corn is naturally gluten-free. Always get grains that are certified gluten-free; specifically made in a gluten-free facility to avoid cross-contamination. Store bought mixes may used wheat or gluten additives so always read your labels to confirm. Same for the cassava flour, double check your label.
Yes and most crackers are vegan. Crackers are usually made from just 4 ingredients - flour, water, salt and oil. So they are one of the easier baking item to make vegan and gluten-free.
Storage
Unfortunately, these are best eaten rather quickly as they become stale pretty quickly. So enjoy, share with friends and the family and eat within a day or two of making. Store in an airtight container.
What Do You Serve With Them?
- Black-eyed Pea Humus
- Crispy Collard Chips
- Soup and Chili
📖 Recipe
Homemade Vegan Gluten-free Cornbread Crackers
If you love this recipe as much as we do, let us know with a 5-star rating!
Print Recipe Leave A Review Pin RecipeEquipment
- Rolling Pin
- Baking Sheet
- Parchment Paper
Ingredients
Topping
- ½ teaspoon Hemp seed
- ½ teaspoon Poppy seeds
- ½ teaspoon Black sesame seeds
- 1 teaspoon Trader Joe's Everything but the bagel seasoning
- ½ teaspoon salt
- Canola spraying oil for top of crackers
Cornbread Crackers
- 1 ¾ cup Gluten-Free Cornmeal
- ¼ cup Gluten-Free Cassava flour
- ¾ cup Water - if dry and crumbly add more water in 1 tablespoon increments
- ½ teaspoon Salt
- 2 tablespoon Olive oil
Instructions
- Preheat oven to 425 degrees.
- In a small bowl combine topping ingredients and stir together. Set aside.
- In a large bowl combine corn meal, cassava flour and salt.
- Add oil then add water in small increments to combine the mixture. The mixture should be smooth and pliable but not sticky. If the mixture is too sticky add a small amount of flour (no more than 1 tablespoon at a time) and mix until it comes together in a ball. If the mixture is too dry add water in 1 tablespoon increments. The mixture shouldn't be too crumbly.
- Next roll dough out between two sheets of parchment paper until about ⅛ thin (3mm). Rolling in between two sheets of parchment ensures dough doesn’t stick to rolling pin. If you do not have pin could use clean wine bottle.
- Remove the top layer of parchment paper and spray the top of the crackers with canola cooking spray. Use a small spoon to sprinkle the cracker topping across the dough. Cut into squares using a pizza cutter. Transfer to an oiled baking sheet by using a spatula to move dough as it will be delicate.
- Spray with canola oil and sprinkle with topping.
- Bake for 8 to 12 minutes until golden brown. Bake for 8 minutes if cracker dough is on the thinner side (see notes above) and/or you prefer less crispy crackers. If you like them crispier and/or your dough is thicker, increase cook time in 2 minute increments until desired level of crispiness.
- Remove from oven and cool.
- Serve with our Black Eyed Pea hummus and collard chips.
Notes
- Do not use parchment on the baking sheet as this will slow down crackers getting crispy edges.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe
What questions do you have? Leave us your questions/comments below or on Instagram at #thevgnway.
If you give this vegan gluten-free cornbread crackers recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.
Live Love and Eat Good Food!
The Vgn Way
KeyVion
Love the creativity behind this recipe. The crackers are delicious!!
Sherri
These cornbread crackers are are delicious!
Francesca
This recipe looks so perfect, BUT my dough was too crumbly. Where are your NOTES on this?
I am baking them now, and will rate as soon as they come out of the oven!
Nija Clark | The Vgn Way
Hello Francesca, we find that different brands of corn meal flour sometimes require more water. We recommend adding more water in 1 tablespoon increments if the dough is to dry and crumbly.