Green-Peppercorn Cornmeal Crackers

Crispy homemade crackers made with a blend of whole-wheat flour, cornmeal, and aromatic green peppercorns. These savory crackers are flecked with crushed peppercorns and finished with a sprinkle of kosher salt for the perfect snacking experience.

60 servings

1 hr 7 min

Published October 4, 2025

Ingredients

•¾ cup whole-wheat flour
•¾ cup all-purpose flour
•½ cup cornmeal
•2½ teaspoons baking powder
•½ teaspoon baking soda
•2 teaspoons packed light brown sugar
•4 teaspoons dried green peppercorns
•½ teaspoon table salt
•1 stick cold unsalted butter
•⅔ cup buttermilk
•½ teaspoon kosher salt
•1 large egg

Cooking Instructions

1.
Whisk together flours, cornmeal, baking powder, baking soda, brown sugar, 2 teaspoons peppercorns, and table salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Turn dough out onto a floured surface and gently knead 6 to 8 times. Cut into 5 pieces, then chill, covered with plastic wrap, 10 minutes.
15 min
2.
Preheat oven to 350°F with racks in upper and lower thirds.
10 min
3.
Mix kosher salt and remaining 2 teaspoons peppercorns in a small bowl.
2 min
4.
Roll out 1 piece of dough on a well-floured surface with a floured rolling pin into a 15- by 4-inch rectangle (1/8 inch thick). Lightly brush with egg, then prick all over with a fork. Sprinkle with about 1/2 teaspoon salt-and-pepper mixture.
5 min
5.
Cut crosswise into 12 strips and arrange 1/8 inch apart on a parchment-paper-lined baking sheet. Repeat with remaining dough.
10 min
6.
Bake, switching position of sheets halfway through, until golden-brown and crisp, 20 to 25 minutes. Cool crackers slightly, then transfer to racks to cool completely.
25 min

Ingredients

•¾ cup whole-wheat flour

•¾ cup all-purpose flour

•½ cup cornmeal

•2½ teaspoons baking powder

•½ teaspoon baking soda

•2 teaspoons packed light brown sugar

•4 teaspoons dried green peppercorns

•½ teaspoon table salt

•1 stick cold unsalted butter

•⅔ cup buttermilk

•½ teaspoon kosher salt

•1 large egg

Cooking Instructions

Whisk together flours, cornmeal, baking powder, baking soda, brown sugar, 2 teaspoons peppercorns, and table salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Turn dough out onto a floured surface and gently knead 6 to 8 times. Cut into 5 pieces, then chill, covered with plastic wrap, 10 minutes.

15 min

Preheat oven to 350°F with racks in upper and lower thirds.

10 min

Mix kosher salt and remaining 2 teaspoons peppercorns in a small bowl.

2 min

Roll out 1 piece of dough on a well-floured surface with a floured rolling pin into a 15- by 4-inch rectangle (1/8 inch thick). Lightly brush with egg, then prick all over with a fork. Sprinkle with about 1/2 teaspoon salt-and-pepper mixture.

5 min

Cut crosswise into 12 strips and arrange 1/8 inch apart on a parchment-paper-lined baking sheet. Repeat with remaining dough.

10 min

Bake, switching position of sheets halfway through, until golden-brown and crisp, 20 to 25 minutes. Cool crackers slightly, then transfer to racks to cool completely.

25 min