Cranberry Sauce’d Cornbread Muffins for #SundaySupper Recipe
Cranberry Sauce’d Cornbread Muffins #SundaySupper
November 23, 2014 By: Kimberly34 Comments
Ahem … there are only five days until Thanksgiving.
FIVE DAYS, PEOPLE!
I think my faithful readers know by now that Thanksgiving is my favorite holiday. One thing they may not know though … I hate leftovers.
Except for Thanksgiving leftovers.
Yes, the day after Thanksgiving is the only day I enjoy eating leftovers. And I’m always up for the challenge of taking that fridge full of leftovers and turning them into something totally different … a leftover remix if you will.
So, when I saw the theme for today’s Sunday Supper — Thanksgiving leftover ideas — I signed right up. And as fast as I did, I knew what I would be making.
While I can’t pick a favorite dish from our Thanksgiving table because I truly do love them all, cranberry sauce would rank pretty high … simply because I adore cranberries. (Yes, I am that woman at the grocery store buying a cartful of fresh cranberries so I can freeze them to use them year ’round. What of it?)
Anyway … another high-ranking dish from our Thanksgiving table is my aunt’s cornbread dressing. Hmm … cornbread + cranberries? By golly, I think we’ve got it! And after one bite of my “cranberry sauce’d” cornbread muffins, you’ll know we got it.
Moist, buttery cornbread, swirling with the delightful combination of tart and sweet cranberry sauce, and then taken to the next level with a burst of orange and the crunch of nutty pecan … I’d venture to say this Thanksgiving leftover remix is off the charts!
Cranberry Sauce’d Cornbread Muffins Ingredients:
1 cup cornmeal 1 cup all-purpose flour ⅓ cup white sugar 2 teaspoons baking powder ½ teaspoon salt 1 egg, beaten ¼ cup olive oil 1 cup buttermilk ½ cup whole berry cranberry sauce 1 tablespoon orange zest ¼ cup pecan chips Directions:
Preheat oven to 400°F. Grease a 12-cup muffin tin or line cups with paper liners. In a large bowl, thoroughly mix together the corn meal, flour, sugar, baking powder, and salt. Add the egg, olive oil, and buttermilk, stirring gently to combine. Lightly fold in the cranberry sauce, orange zest, and pecan chips. Spoon the batter evenly into the prepared muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool for a few minutes, then serve with honey butter or extra cranberry sauce. Notes: Any type of "whole berry" cranberry sauce will work in this recipe; homemade or canned, either will work. I have not tested this recipe with "jellied" cranberry sauce, but I don't think it would work well here. 3.5.3208
This week’s Sunday Supper is all about sharing recipes utilizing and making the best of Thanksgiving leftovers so go forth, check out the rest of the posts from my fellow #SundaySupper participants, and get a jump on your Thanksgiving leftover remix today … and thanks to Jennie of The Messy Baker Blog for hosting this week’s event!
Breakfast:
Main Dish:
Side Dishes:
Sandwiches:
Condiments & Sauces:
Dessert:
Cocktails & Drinks:
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