Corn Crackers, from Laurel's Bread Book
1 cup cornmeal (fine grind, NOT stone ground)
1/2 c. whole wheat pastry flour (or white, but definitely pastry flour)
1 t. salt
1/4 t. baking soda
1/4 t. chili powder (I use more like a teaspoon)
2 T. grated cheddar cheese (we like more, and very finely grated sharp)
2 T. oil
1/2 c. buttermilk (I use yogurt or sour cream + milk)
[I used to add minced fresh hot peppers too]
Preheat oven to 350.
Mix dry ingredients and cheese.
Add oil and milk and mix to form a soft, moist dough.
She gives all sorts of blather about rolling them out using waxed paper. I just sprayed Pam on the cookie sheet and rolled. Make the stuff as t h i n as you can. 2 mm would be good. 1/8" is way too thick. Test in the center as well as at the edges... After rolling, score with a knife. I prick mine with a fork just for looks (they don't bubble).
Bake 5-10 minutes being very careful not to burn them. I remove the done crackers from around the edge and let the central ones cook
longer.