GLUTEN FREE BUTTERMILK CORNBREAD


Today it is really, really cold here. So I decided it was time to make Oyster Stew for my husband and a big pot of Beef Vegetable Soup for me. I am also allergic to shellfish so no Oyster Stew for me.

To go with the stew and soup, we MUST have cornbread. This is my first try at Gluten Free Buttermilk Cornbread and I am very happy with the results. It is really good and light and tastes like non-Gluten Free Cornbread. And, that is a good thing.


GLUTEN FREE BUTTERMILK CORNBREAD
  • 1 cup cornmeal
  • 1/3 cup gluten free flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup buttermilk

Preheat oven to 400 degrees. Add the oven, a 8 inch iron skillet with shortening (I used bacon grease) to preheat.

Mix the dry ingredients in a medium sized bowl. Add the egg and buttermilk. Mix thoroughly.

Pour into preheated skillet and bake for 20 minutes. I took mine out after 15 minutes and it was perfect. Depends on your oven.

CANDY CANE FUDGE


IT IS THE MOST WONDERFUL TIME OF THE YEAR

I recently came across this recipe and knew I had to make it right then and there. So easy, so pretty and so delicious!

Perfect for parties, friends, co-workers - you name it 'cause everybody loves it.

CANDY CANE CHOCOLATE FUDGE
  • 4 cups chocolate chips (2 12 oz. pkgs.)
  • 2 cans (14 oz. each) sweetened condensed milk
  • 2 Tbsp. cold unsalted butter
  • 2 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • 2/3 cup crushed candy canes (takes about 8)

Line two 8-inch square baking pans with parchment paper or nonstick foil, leaving an overhang on 2 sides. (Don't try to put all in one pan- will break up when you remove).

In a saucepan, combine the chocolate chips and the sweetened condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt and stir until the butter has melted.

Spread the mixture evenly into the prepared pans and sprinkle with the candy canes, gently pressing them into top of the fudge.

Refrigerate until firm, about 3 hours and up to 2 weeks. (right - sure it will last 2 weeks - hee, hee) Using the overhangs, transfer the fudge to a cutting board and cut into 1-inch squares.
Makes about 128 squares.

I used Wilton's bon bon papers to place them in. You can put them in long jewelry boxes and tie with a red ribbon for a gift. They are definitely worth the $ and no effort to make.


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Cooking Confections
Mother/Step-Mother of 5 (Blended family), Grandmother of 9 precious grandchildren - 7 stateside and 2 in London. Cooking is my passion and stress release, Lived in the Charleston, SC area all my life, love to travel to England and Italy.
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