Add more zest to your nest with our latest design - the Chickens & Roosters - as a recipe card! Recipe cards are a beautiful way to capture your favorite dishes. We are such big fans of the pink Chickens & Roosters tea towel, we wanted YOU to have even more of the pink, chicken perfection for your culinary curiosity.
I can visually recall the look of recipe cards in my mom's recipe box, as well as those in my grandmother's. Many of my mom's favorite recipes were written on a friend's special recipe cards, grease-stained and slightly dog-eared. Did your family have the box of treasured recipes? Pinterest is my go-to now for storing all the new flavor combinations I want to try, but I love gifting recipes to brides, new parents, and friends headed off to college.
Now add in Gingiber's latest towel design with sweet chickens and roosters on a pink background? What if we teamed up that design with a classic recipe card? Yes, yes, yes.
What is the recipe you'd want to put on your card? Or maybe you'll print out a stack and make your own treasured recipe box (with a sweet illustrated style).
I have to share with you a beloved recipe from my stash! Buttermilk Cornbread. But this one is gluten-free and milk-free! I've adapted it from a recipe I found in a Williams Sonoma Thanksgiving cookbook, and I've made it for our family's Thanksgiving feast for years. I used to go all in with buttermilk, but we have some dairy and gluten sensitivities that have developed so I've tweaked it for a lighter, but still super easy version.
Did you know you can make cornbread in about 20-25 minutes? For real.
Turn on your oven for a 400°F preheat. Spray prep your pan.
- 2 C yellow cornmeal
- 1 C gluten-free flour
- 1⁄3 C sugar
- 4 t baking powder
- 1 t salt
- 1 1⁄2 C almond milk (combine with 1 t of white vinegar and set for 5 minutes before using to create a buttermilk-like flavor)
- 2 eggs
- 1 stick of melted butter
Stir with a fork cornmeal, flour, sugar, baking powder and salt in one bowl. In another bowl, combine almond milk, eggs, and butter until just combined. Put wet into dry.
Pour batter into baking pan. Bake until the edges pull away from the sides; this will be approximately 18-20 minutes.
I love serving it hot out of the oven, in squares, wrapped in a tea towel because someone in the family gets the treat of unwrapping and smelling the cornbread goodness!!
If we're pals in real life, expect to get a scrumptious corn bread recipe on a Gingiber Chicken and Roosters Recipe Card for the next occasion. Wouldn't this be a cute gift for a new neighbor, too?
Until next week and another something special!
Adding more zest to your nest,