Cheddar-Cornmeal Icebox Crackers

READY IN: 24hrs 10mins
Recipe by LMillerRN

From Martha Stewart

Top Review by ItalianMama

I made these crackers for my 10-month-old, and was really happy with how they turned out. They came out nice and crunchy but are firm enough that he can’t crush them in his hand, which is a problem with lots of other crackers I’ve tried. Perfect for teething biscuits, although I do keep a close eye on him to make sure he doesn’t break off too big a piece and choke. I used whole wheat flour instead of white, reduced the salt by half, and omitted the spices, but I had a taste myself and thought they still tasted pretty good. Thank you!

Ingredients Nutrition


  1. Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add milk; process until dough comes together and is well combined.
  2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
  3. Heat oven to 325°F
  4. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.

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