Twiins Style Rustic Cornbread – Gluten-Free

Twiins Style Rustic Cornbread - Gluten-Free

  • Servings: 24 squares
  • Difficulty: Easy

We have been experimenting with cornbread for a while now. Not only did it have to taste good but we wanted to make it gluten-free as always for Teresa's husband. We don't want to leave him out of our recipes because anyone that knows Jack, knows he loves to eat!!! Traditionally northern style cornbread is sweet while southern style is savory with no sweetness. To us the perfect combination would be both slightly sweet & savory. After may experiments we finally agreed we really liked this one; you won't know it's gluten-free. We hope you like it as much as we do.

Ingredients

  • 1/3 cup sugar (use 1/2 cup for sweeter cornbread)
  • 1/2 cup salted butter, melted
  • 2 large eggs
  • 2 cups buttermilk, shake well before measuring
  • 1  20-ounce package Bob’s Red Mill Gluten-Free Cornbread Mix
  • 1  11-ounce can sweet corn, drained
  • 1/2 tsp salt
  • additional melted butter to baste the top of batter in the pan before baking

    Directions

    1. Pre-heat oven to 375ºF. Generously grease with butter a 9 x 9 x 2 inch pan.
    2. In a large bowl, whisk the sugar and 1/2 cup melted butter together.
    3. Add eggs and whisk to combine.
    4. Whisk in the shaken buttermilk. Add the drained corn and stir.
    5. Add the cornbread mix and stir until few lumps remain. Don’t over mix.
    6. Spoon into prepared pan and spread evenly. Take additional melted butter and generously baste the top before placing in the oven. Bake for 20 – 25 minutes until a toothpick in center comes out clean.
    7. When done, remove from oven and place pan on cooling rack for 15 minutes.
    8. Remove from pan and continue to cool on a rack.
    9. When cooled, cut into squares and serve with Chili – Award Winning Twiins Style, Gluten-Free or enjoy with your favorite beverage.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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    Panna Cotta

    Panna Cotta

    • Servings: 6-8
    • Difficulty: Easy

    Panna Cotta is one of those special desserts we have been serving at dinner parties for several years. It tastes heavenly, is refreshing, incredibly smooth and creamy, not too sweet, naturally gluten-free, and loved by everyone who has ever eaten it. Preparing it the day before makes this recipe so easy. Your family and guests will love it.

    Ingredients

    • 2 tsp (1 packet) unflavored gelatin powder
    • 3 Tablespoons cold water
    • 3 cups heavy cream
    • 2 cups plain whole-milk yogurt
    • 1½ tsp pure vanilla extract
    • 1 vanilla bean
    • 3/4 cup sugar
    • 8 cups sliced fresh strawberries or raspberries
    • 5 Tablespoons balsamic vinegar glaze
    • 2 Tablespoons sugar
    • 1/2 tsp ground black pepper
    • freshly grated lemon zest, for garnish

    Directions

    • In a small bowl sprinkle the gelatin over 3 Tablespoons of cold water.
    • Stir and set aside for 10 minutes to allow gelatin to dissolve.
    • In the meantime, in a medium bowl whisk together 1½ cups of heavy cream, yogurt & vanilla extract.
    • Split the vanilla bean and use the tip of a knife to scrape the seeds into the cream.
    • Heat the remaining 1½cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Remove from heat & add the softened gelatin to the hot cream and stir to dissolve.
    • Pour the hot cream/gelatin mixture into the cold cream/yogurt mixture and stir to combine.
    • Place the empty ramekins on a baking sheet. Pour into 8 (6-8 oz) ramekins or custard cups. Refrigerate uncovered until cold, about 1 hour. When the Panna Cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
    • 30 minutes to 1 hr before serving, combine the fresh strawberries or raspberries, balsamic vinegar glaze, sugar & pepper. Set aside at room temperature.
    • When ready to serve, surround the Panna Cotta with the fruit/balsamic mixture then dust with freshly grated lemon zest on top & serve.


    Note: This recipe has been adapted from Ina Garten.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

     

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