thepioneerwoman
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
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●oven
- ●pan
📝 Preparation Steps
1
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.
2
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.
3
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.)
MAPLE BUTTER
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