Buzz
Leftover cornbread often feels like a forgotten relic. It’s surprising to think that something so delectable when fresh could ever be left behind—but Thanksgiving tends to result in surplus of everything. Whether the cornbread muffins were overlooked at dinner, or there’s too much stuffing, this humble bread can still shine again. All you need to do is repurpose it into crispy, light crackers.
Cornbread comes in two distinct textures: either dry and crumbly, or soft and cake-like. Both textures have their charm, and either one will work for these crackers. Since the bread is already somewhat dry, the key is to shape and size the crackers as you prefer and then dry them thoroughly in the oven. The result? Delicate, brittle crackers with a subtle corn flavor that pairs perfectly with any topping.
Steps to Create Crackers from Leftover Cornbread
1. Cut the Cornbread into Slices
Making cornbread crackers follows a similar method to preparing biscuit crackers. Start by slicing the cornbread into quarter-inch thick pieces. This is especially easy with dry cornbread. I used a serrated knife for mine. If your cornbread is the sweeter, cake-like variety, chill it in the fridge for 10 to 15 minutes to help firm up the fats. Once it's slightly firmer, slice it with ease.
I cut my cornbread into long strips, but you can shape them however suits you. If you want a bit of flair, try slicing them at an angle. For cornbread muffins, the crackers will take on the shape of the muffins—such a fun touch.
2. Bake the Crackers
Arrange the slices in a single layer on a parchment-lined baking sheet, making sure they are not touching but don't need to be spaced too far apart. Bake for 5 to 10 minutes at 350°F, flipping halfway through. Around 8 minutes in, they began to emit a lovely fragrance, so I turned mine. Depending on your crackers' thickness, the compactness of the crumb, and the mixture used, they might take a little longer. Keep an eye on them after flipping to prevent over-browning. The goal is to dry them out thoroughly rather than allowing them to brown too much, though a bit of color is acceptable.
The crackers are done when the edges are lightly browned, and they snap easily under pressure. I enjoyed mine with baba ganoush and scrambled eggs, but they pair wonderfully with any topping. Serve them with some homemade onion dip, use them to scoop hummus, spread cream cheese on top, or add them to your Cyber Monday charcuterie board. These crackers will stay fresh for over a week if stored in an airtight container.
