Homemade Cornbread Crackers

3.80 from 5 votes

These are a great vegan gluten-free crackers alternatives. One bowl, super simple to make and versatile. Good with hummus, chili and soup

Prep Time40

Total Time30

Course: Appetizer, Baking

Cuisine: American

Servings: crackers

Calories: 57kcal

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.

Recipe Notes:

Do not use parchment on the baking sheet as this will slow down crackers getting crispy edges.