Line 2 baking sheets with parchment paper or spray lightly with cooking spray.
In bowl of stand mixer, mix together flour, cornmeal, baking powder, salt and smoked paprika. Cut butter into small pieces and toss with flour; sprinkle in cheese and mix. Turn on mixer and mix until dough forms looks sandy with a few pea-sized chunks; about 3-4 minutes. Add corn and egg; blend for 1 to 2 minutes longer until medium-firm dough is formed. Press dough into a ball, wrap in plastic wrap and chill in freezer for about 30 minutes.
Preheat oven to 375°F.
Unwrap dough and place on lightly floured work surface. Working with 1/4th of the dough at a time, roll out into 1/8-inch-thick layer. With square or round or small animal-shaped cutters, cut out crackers and place on prepared baking sheets. Repeat with remaining dough. Bake crackers about 12-13 minutes or until barely light golden brown. Cool on baking rack.
Store in tightly covered container for up to one week.
Ingredients
Directions
Line 2 baking sheets with parchment paper or spray lightly with cooking spray.
In bowl of stand mixer, mix together flour, cornmeal, baking powder, salt and smoked paprika. Cut butter into small pieces and toss with flour; sprinkle in cheese and mix. Turn on mixer and mix until dough forms looks sandy with a few pea-sized chunks; about 3-4 minutes. Add corn and egg; blend for 1 to 2 minutes longer until medium-firm dough is formed. Press dough into a ball, wrap in plastic wrap and chill in freezer for about 30 minutes.
Preheat oven to 375°F.
Unwrap dough and place on lightly floured work surface. Working with 1/4th of the dough at a time, roll out into 1/8-inch-thick layer. With square or round or small animal-shaped cutters, cut out crackers and place on prepared baking sheets. Repeat with remaining dough. Bake crackers about 12-13 minutes or until barely light golden brown. Cool on baking rack.
Store in tightly covered container for up to one week.