Cornbread Crackers

In a food processor, combine the cornmeal, baking powder, sugar (or honey), salt, and pepper; pulse to combine.

Add the cubed butter and pulse until the mixture resembles coarse, thick cornmeal.

With the processor running, add the buttermilk and process until a ball of dough forms.

Roll the dough between two sheets of wax paper until ¼-inch thick (work in two halves).

Chill the rolled dough in the freezer for 15 minutes.

Preheat the oven to 375°F and line two baking sheets with parchment.

Peel off the top wax paper and cut the dough into 1½-inch squares, re-rolling scraps.

Bake 15–17 minutes, until the edges are golden brown, then let cool on the sheets.