Mini Corn Loaves with Cranberries and Pecans Recipe

This Mini Corn Loaves recipe is a sweet and savory treat, which is made with yellow cornmeal, tart cranberries, and crunchy pecans, all served with a decadent maple butter. It’s the perfect accompaniment to a holiday meal or a hearty soup, ready in about 45 minutes.

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Mini Corn Loaves Ingredients

For the Loaves:

• 1 cup Yellow Cornmeal
• 1/2 cup All-purpose Flour
• 1 Tbsp. Baking Powder
• 2 Tbsp. Sugar
• 1 tsp. Salt
• 1/2 tsp. Baking Soda
• 1 cup Buttermilk
• 1/2 cup Milk
• 1 whole Egg
• 1/4 cup Shortening, melted
• 1/2 tsp. Vanilla
• 1 cup Dried Cranberries
• 1/2 cup Chopped Pecans
• Extra Maple Syrup And Melted Butter, for brushing

For the Maple Butter:

• 1 stick Softened Butter
• 2 Tbsp. Maple Syrup

How To Make Mini Corn Loaves

1. Prep Oven and Dry Ingredients: Preheat your oven to 400°F. Generously grease a mini-loaf, mini-muffin, or standard muffin pan. In a large mixing bowl, combine the cornmeal, flour, salt, sugar, and baking powder.
2. Mix the Wet Ingredients: In a separate medium bowl, combine the buttermilk, milk, egg, and baking soda and stir. Add the melted shortening while stirring constantly. Stir in the vanilla extract, then the dried cranberries and pecans.
3. Combine and Bake: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to over-mix.
4. Fill and Bake: Spoon the batter into the prepared pans. Bake for 12-15 minutes for mini muffins, or 18-20 minutes for mini loaves, until the tops are golden brown and a toothpick inserted into the center comes out clean.
5. Finish and Make Maple Butter: Let the loaves cool in the pans for a few minutes before turning them out. While they are still warm, mix a little melted butter and maple syrup together and brush it over the tops. To make the maple butter, combine the softened butter and maple syrup in a small bowl and stir until completely combined.
6. Serve: Serve the warm loaves with the homemade maple butter on the side.

Recipe Tips

• How to keep the cornbread tender? The most important secret is to not overmix the batter once you combine the wet and dry ingredients. Stir only until you no longer see streaks of dry flour. A few lumps are perfectly fine and expected.
• Can I make this ahead of time? These are best served warm, but you can make the batter a few hours ahead and keep it covered in the fridge. The maple butter can be made days in advance and stored in the refrigerator.
• What if I don’t have buttermilk? This is an easy fix! To make your own buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until it has slightly curdled, then use as directed.
• Can I use fresh cranberries? It is not recommended for this recipe, as fresh cranberries would release a lot of water and make the batter too wet. Dried cranberries provide the perfect chewy texture and sweet-tart flavor.

What To Serve With Mini Corn Loaves

These are a fantastic side dish, especially for a holiday meal or a cozy fall dinner. They are a perfect accompaniment to:

• A hearty bowl of chili or beef stew
• A Thanksgiving or Christmas dinner spread
• A simple roasted chicken
• They are also delicious on their own for breakfast with a cup of coffee.

How To Store Mini Corn Loaves

• Room Temperature: Store the completely cooled loaves in an airtight container at room temperature. They will stay fresh for up to 3 days.
• Reheat: Gently reheat individual loaves in the microwave for 10-15 seconds to restore their softness and warm them through.

Mini Corn Loaves Nutrition Facts

• Serving: 1 mini loaf
• Calories: 310 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 14g
• Saturated Fat: 8g
• Sugar: 22g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Apple-Cranberry Stuffing Recipe
• Cinnamon Raisin Baked French Toast Recipe
• Sausage Stuffing Recipe