Mini Corn Loaves with Cranberries and Pecans

This is a variation of the Blueberry Corn Mini-Muffins I posted a few weeks ago, and proof that you can pretty much use the following cornbread mix to create whatever fun variety of muffin or bread you'd like. The same day I made the mini-muffins in the link above, I also whipped up some cute little mini-loaves (made with an adorable mini-loaf pan I got recently) and served them with a scrumptious maple butter.

And the heavens burst forth with song. They were so delicious.

Note: The process shots for the cornbread batter below are the same ones I used in the mini-muffin post, as the recipe is exactly the same at that stage.

 

[image error]The Cast of Characters: flour, cornmeal, shortening salt, sugar, buttermilk, milk, egg, baking powder, and baking soda. This is the basic skillet cornbread recipe I've used for years, which is heavy on the corn flavor and texture. I like corn muffins to have that cornbread texture, not a light and fluffy muffin texture.

Oh, and I added a little vanilla to give them a little flavor.

Oh, and I added a little sugar to give them a little sweetness.

 

 

 

Mix the flour and cornmeal in a bowl.

 

 

 

Add in the salt…

 

 

 

[image error]The baking powder…

 

 

 

And the sugar.

 

 

 

In a bowl, combine the buttermilk…

 

 

 

The milk…

 

 

 

The egg…

 

 

 

And the baking soda. Mix it together until it's all combined…

 

 

 

Then pour it into the dry ingredients and stir to combine.

 

 

 

Melt the shortening in the microwave for about 25 seconds…

 

 

 

[image error]Pour it into the batter, stirring gently.

*Note: The melted shortening gives the mini-loaves a nice texture and crispness on the crust…but you can leave it out of the recipe if you wish. They'll still be yummy!

 

 

 

Then add a splash of vanilla and stir it to combine.

 

 

 

Next, add dried cranberries…

 

 

 

And some chopped pecans. You can chop them as rough or as fine as you'd like.

 

 

 

Then pour the batter into greased mini-loaf pans or muffin pans and bake them for about 13 to 15 minutes on 400 degrees.

 

 

 

Cute! And yum.

 

 

 

Now, right after you remove them from the oven, mix together a small amount of maple syrup and melted butter…

 

 

 

And brush this over the top of each of the loaves. This'll give 'em a little bit of a sticky glaze and a little punch of flavor.

 

 

 

Then turn 'em out of the pan…

 

 

 

And put 'em in a serving basket.

 

 

 

But wait! There's more! Mix together maple syrup with some softened butter…

 

 

 

Stir it around to combine…

 

 

 

Then smear it into a ramekin and drizzle the top with a little more maple syrup.

 

 

 

Then tear open a loaf, smear on plenty of butter, and dig in!

I repeat: Yum. Double yum. These would be great to deliver to friends at Christmastime. And speaking of that…Christmas recipes begin next week!

Ho ho ho and amen.

Here's the handy printable.

 


Recipe: Mini Corn Loaves with Cranberries and Pecans

Prep Time: 15 Minutes
 | 
Cook Time: 15 Minutes
 | 
Difficulty: Easy
 | 
Servings: 12

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Ingredients
1 cup Yellow Cornmeal1/2 cup All-purpose Flour1 teaspoon Salt1 Tablespoon Baking Powder2 Tablespoons Sugar1 cup Buttermilk1/2 cup Milk1/2 teaspoon Baking Soda1 whole Egg1/4 cup Shortening1/2 teaspoon Vanilla1 cup Dried Cranberries1/2 cup Chopped Pecans MAPLE BUTTER1 stick Softened Butter2 Tablespoons Maple Syrup Preparation Instructions

Preheat oven to 400 degrees. Combine corn meal, flour, salt, and baking powder in a mixing bowl. In a separate bowl, combine buttermilk, milk, egg, and baking soda. Stir to combine. Add melted shortening, stirring constantly. Add vanilla extract, then stir in dried cranberries (you can use a little more or a little fewer if you'd like.)

Pour into a greased mini-loaf, mini-muffin, or muffin pan, trying to make sure cranberries stay evenly distributed. Bake for 12-15 minutes or so, or until golden brown. Cool for a few minutes after removing from the oven, then turn out of the pan and allow to cool.

To make the maple butter, combine the softened butter and maple syrup. Stir until totally combined, then spread into a ramekin, drizzle the top with maple syrup, and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)

Posted by Ree on December 2 2011