I hope everyone had a great New Year!  Mine was pretty low-key.  We made a delicious seafood dinner at home, some martinis and then played board games until midnight.  We had a great time and I wanted to share this recipe for the yummiest gluten-free hushpuppies I’ve ever had.  I dunk them in rotel tomato cheese dip 🙂


1 1/2 c yellow cornmeal

1 c rice flour

3 tsp baking powder

1/4 tsp cayenne pepper

1/2 tsp freshly ground black pepper

1 tsp garlic powder

2 tsp adobo seasoning

3 scallions with green tops sliced thinly

1 small onion finely diced

1 egg

1/2 c buttermilk

1/4-1/2 c water (add a little at a time until dough is the consistency you want)

Combine all dry ingredients in a bowl and whisk to break up lumps.  Stir in scallions and onion.  Add egg and blend well and then add buttermilk.  Slowly add water until batter is consistency to form balls.  Heat oil in a cast iron skillet or dutch oven to 350F.  Form batter into 3/4 ” – 1″ balls and drop them in hot oil.  Cook on all sides until golden brown (about 2 minutes) and remove with slotted spoon.  Place on paper towels to drain off oil.

I’m embarking on a new adventure in 2012…..getting my other children’s books illustrated and published.  I can’t wait to see the finished product for my second book in late February.  This is going to be a great year!


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