Spicy Corn Crackers

I brought back this bag of blue corn meal from Tennessee.  I am sure I can find it here, but I got so excited about all the great ingredients that I am sure I cannot find in Calgary that I may have over bought a tad.  This recipe is on the back of the package so I thought I would give it a try.  It is really good and very simple.  They taste best if the bottom of the cracker does not become too browned.  I didn’t have any of the spices!  I couldn’t believe it.  I used a tablespoon of Tony Cachere’s Cajun Seasoning that I also bought in the South.

Spicy Corn Crackers      adapted from Arrowhead Mills

½ c buttermilk

3 T vegetable oil

1 c blue corn meal

½ c pastry flour

¾ t salt

¼ t baking soda

1/8 t cayenne

½ t chili powder, or more, to taste

1 t garlic powder

Preheat oven to 350F.  Combine buttermilk and oil.  In separate mixing bowl, thoroughly stir together the dry ingredients.  Add milk mixture and stir until dough forms a ball. Knead on floured board (adding a little more flour if necessary) about 5 minutes.  Divide dough in half and roll each.  Roll as thinly as possible.  Cut into 2-inch squares.  Sprinkle with additional salt or paprika.  Bake on baking sheet lined with parchment paper for about 15 minutes.  Be careful not to brown the bottoms.  Cool slightly before removing from baking sheet, finish cooling on wire rack.  Store in loosely covered container.  Makes about 4 dozen.