Jalapeno Cornbread Crackers

 1 cup Whole-Wheat White Flour or Unbleached All-Purpose Flour
 ½ cup cornmeal
 ¼ tsp baking powder
  tsp salt
 ¼ tsp smoked paprika
 7 tbsp slightly softened Unsalted Butter
 5 oz Calef's Buffalo Wing Cheddar, shredded (about 1 1/4 cups)
 ½ cup frozen corn, thawed and pureed
 1 large egg, beaten

1

Line 2 baking sheets with parchment paper or spray lightly with cooking spray.

2

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.

3

Preheat oven to 375°F.

4

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.

5

Store in tightly covered container for up to one week.

Ingredients

 1 cup Whole-Wheat White Flour or Unbleached All-Purpose Flour
 ½ cup cornmeal
 ¼ tsp baking powder
  tsp salt
 ¼ tsp smoked paprika
 7 tbsp slightly softened Unsalted Butter
 5 oz Calef's Buffalo Wing Cheddar, shredded (about 1 1/4 cups)
 ½ cup frozen corn, thawed and pureed
 1 large egg, beaten

Directions

1

Line 2 baking sheets with parchment paper or spray lightly with cooking spray.

2

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.

3

Preheat oven to 375°F.

4

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.

5

Store in tightly covered container for up to one week.

Jalapeno Cornbread Crackers
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