Well hello there Little Leopard Fans and Followers! It has been a record breaking 13 days since I posted a new recipe! Not due to lack of inspiration or cooking, actually quite the opposite!
As most of you know, I was offered a cookbook deal at the beginning of June. Less than a month later, I submitted the cookbook to my publisher. Record cookbook creation time? I’d say so!
There were a few reasons why I set the manuscript due date for less than 4 weeks from the date my contract was signed.
- The obvious: I want to get the book out there as quickly as possible!
- The book is all about recipes with Buffalo Sauce, hence the name “Buffalo Style” so I knew it was going to be absolutely necessary for football season!
- And last, but not least, I’m completely crazy and enjoy working 20 hour days 😉
From here, the publisher will work on the design and editing the book and in 3 months or less it will be available for purchase! Yay!
If you would like to follow the publishing process and get sneak peeks from the book, be sure to follow us on Facebook!
This week I’m back in the kitchen creating new recipes that are not exclusive to the book and that I can share with all of you!
This recipe is the first of 5 new recipes I’ll be releasing this week! It’s gluten free, vegetarian and filled with fresh summer corn!
- 1 cup Premium Gold Gluten Free Flour
- 1 cup cornmeal
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp cumin
- ¼ cup sugar
- ¼ cup butter (melted & cooled)
- 2 eggs
- 1 cup milk
- 2 ears corn (kernels removed)
- 2 jalapeños (minced)
- 1 cup cheddar cheese
Preheat the oven to 400°.
Combine the flour, cornmeal, baking powder, salt, cumin and sugar in a large bowl.
Mix well then whisk the butter, eggs and milk together in a small bowl.
Add the wet ingredients to the dry ingredients and mix well.
Add the corn kernels, jalapeños and 1/2 cup cheddar cheese.
Mix well then place in a cast iron skillet or square baking dish.
Top with the additional 1/2 cup of cheddar cheese.
Bake for 25-30 minutes.
Slice and serve.
We had this last night for dinner with an Italian Corn Salad and Lemon Herb Salmon. It was so delicious!
If you would like to make these into cornbread muffins, simply divide the batter into 12 muffin liners and bake for 15-20 minutes.
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.