The Pioneer Woman Tasty Kitchen
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Mini Corn Loaves with Cranberries and Pecans

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Scrumptious little cornbread loaves with tangy cranberries and crunchy pecans. Serve it with maple butter to send it over the top, baby.

Ingredients

  • 1 cup Yellow Cornmeal
  • ½ cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 2 Tablespoons Sugar
  • 1 cup Buttermilk
  • ½ cups Milk
  • ½ teaspoons Baking Soda
  • 1 whole Egg
  • ¼ cups Shortening
  • ½ teaspoons Vanilla
  • 1 cup Dried Cranberries
  • ½ cups Chopped Pecans
  • MAPLE BUTTER
  • 1 stick Softened Butter
  • 2 Tablespoons Maple Syrup
  • Extra Maple Syrup And Melted Butter, For Brushing

Preparation

Preheat oven to 400 degrees. Combine corn meal, flour, salt, sugar, 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) and pecans.

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. Mix together a little melted butter and maple syrup, then brush it over the tops of the loaves.

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.)

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2 Reviews

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Dyedinthewoolcook on 11.30.2012

This is a really delicious recipe. For the most part I followed the recipe except that I made the cornbread gluten free. They came out great. I didn’t make the maple butter because I made the cornbread to go with soup and I didn’t want the sweetness. They definitely went well with the soup. Thanks for a great recipe Ree!

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tamarinda on 12.8.2011

A nice alternative to savory corn muffins and pecans add a nice crunch. Very “corn-y” so I might try a little less cornmeal next time for a smoother texture.

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