CRANBERRY CORN BREAD
A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?
Provided by HollyBerrie
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h5m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
- Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
- Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.1 g, Cholesterol 32.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 213.8 mg, Sugar 8.9 g
CRANBERRY AND OLIVE OIL CORN MUFFINS
Cornbread and cranberry sauce are synonymous with the holidays and they go beautifully together in these delicious muffins. The olive oil adds a fruity note that complements the citrus zest and cranberry sauce, which are swirled into the batter before baking. The Greek yogurt keeps the muffins tender and the cornmeal adds a lovely texture. Plus, they bake up with gorgeous, rustic tops. Feel free to use leftover cranberry sauce in this recipe if you'd like! These muffins are a great way to start the day and especially festive for the holiday season.
Provided by Elena Besser
Time 1h35m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with cooking spray.
- For the cranberry sauce (see Cook's Note): Stir together the cranberries, sugar, orange juice and 1/2 teaspoon salt in a medium saucepan and cook, covered, over medium heat for 5 minutes. Uncover and continue to cook until the cranberries have broken down into a chunky sauce, about 2 minutes. Set aside to cool.
- Meanwhile, make the batter: Whisk together the sugar and eggs in a large bowl. Add the olive oil and yogurt and whisk to combine. Add the lemon juice, lemon zest and reserved orange zest and whisk until combined. Whisk in the vanilla extract.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and 1 teaspoon salt. Add to the wet ingredients and fold with a rubber spatula until just combined.
- Scoop the batter into each well of the prepared muffin tin, 3/4 of the way full, with a cookie scoop or 1/2-cup measuring cup. Top each muffin with 1 tablespoon of the cranberry sauce and swirl into the batter with a toothpick; cover with any remaining batter. If desired, top each with 1 fresh cranberry and sprinkle with sugar.
- Bake for 5 minutes. Without opening the oven door, reduce the oven temperature to 375 degrees F and continue to bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
- Immediately after baking, gently turn the muffins out of the tin and let them cool, bottoms up, to avoid soggy bottoms. Serve or store in an airtight container at room temperature for up to 3 days.
- Enjoy!
CRANBERRY-PECAN CORN MUFFINS
I found a low-fat recipe for corn muffins and added cranberries and pecans to make a wonderful new holiday dish. They have just the right flavor for this time of year. -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Coat muffin cups with cooking spray; fill three-fourths full with batter., Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
TURKEY AND CORNBREAD STUFFED POBLANOS
Give your Thanksgiving leftovers a south-of-the-border vibe with these zesty rellenos. They're easy to make any time of year with roasted deli turkey and a box of corn stuffing. Adjust the heat by adding more or fewer peppers, or more or less adobo sauce. -Christine Friesenhahn, Boerne, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place poblano peppers on a broiler pan. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Cut and discard tops from peppers; remove seeds. In a small bowl, combine turkey and stuffing. Fill peppers with turkey mixture. Place corn muffin mix and egg substitute in separate shallow bowls. Roll stuffed peppers in corn muffin mix, then in egg substitute, then again in corn muffin mix., In an electric skillet, heat 1/2 in. of oil to 375°. Fry stuffed peppers, a few at a time, until browned, 2-4 minutes on each side. Drain on paper towels., Place cranberry sauce, chipotle pepper and adobo sauce in a blender; cover and process until blended, about 10 seconds. Serve with peppers.
Nutrition Facts : Calories 592 calories, Fat 33g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 632mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 5g fiber), Protein 17g protein.
CHIPOTLE CORN MUFFINS
My husband loves these with garlic roasted chicken or veggie soup. I can't remember where the recipe originated. For a variation, add a small can of yellow corn to the batter. Good on a cold winter night. Medium hot on the heat scale.
Provided by venus2
Categories Quick Breads
Time 30m
Yield 6-24 muffins
Number Of Ingredients 9
Steps:
- Pre-heat oven to 425 degrees.
- Spray muffin tins lightly with oil.
- Mix together baking soda, baking powder, salt, and cornmeal in a small bowl.
- In a separate bowl, beat the eggs with yogurt.
- Stir in the chipotles& cheese; then gently stir the egg mix into the cornmeal mix just until combined.
- fill the muffin tins with the batter& bake for 10-15 minutes for regular sized muffins or 7-10 minutes for mini-muffins.
CRANBERRY CHIPOTLE CORN MUFFIN
Steps:
- Heat the oven to 400ºF. Coat a 12-cup muffin pan with cooking spray. Combine the cranberries and orange juice in a microwaveable bowl or small saucepan. Heat the mixture on high power in the microwave or over high heat on the stovetop just until it simmers, 3 to 4 minutes. Remove the pan from the heat and let the cranberries stand until they are plump, about 10 minutes. In a large bowl, whisk together the eggs, buttermilk, oil, brown sugar, salt, cranberry mixture, and chipotle peppers. Scatter the baking powder over the top and whisk until blended. Gently stir in the cornmeal and flour until the batter is almost free of lumps. Fill the muffin cups two-thirds full and bake until a knife inserted in the center of a muffin comes out clean, 12 to 15 minutes. Cool the muffins in the pan on a rack for 5 minutes. Then turn them out onto the rack to cool until warm. Serve warm or completely cooled.
More about "cranberry chipotle corn muffin recipes"
CRANBERRY CORNBREAD STUFFING MUFFINS • CURIOUS CUISINIERE
From curiouscuisiniere.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Side DishCalories 193 per serving
- Cut the cornbread into ¾” cubes and place on a baking sheet pan. Bake in the oven for 10-15 minutes, stirring every 5 minutes, until the cornbread is toasted.*
CRANBERRY CORN MUFFINS | RUNNING TO THE KITCHEN
From runningtothekitchen.com
Reviews 254Category Baked GoodsServings 9Estimated Reading Time 4 mins
FRESH CRANBERRY CORNBREAD MUFFINS | SWEET CAYENNE
From sweetcayenne.com
5/5 (1)Total Time 40 minsCategory Side DishCalories 154 per serving
CRANBERRY-CORNMEAL MUFFINS RECIPE | MYRECIPES
From myrecipes.com
CRANBERRY-STREUSEL CORN MUFFINS RECIPE - COUNTRY LIVING
From countryliving.com
JIFFY CORNBREAD WITH CRANBERRIES RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CHIPOTLE CORNBREAD MUFFINS - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
CRANBERRY CORNBREAD MUFFINS - GLUTEN FREE - MARLA MERIDITH
From marlameridith.com
CRANBERRY CHIPOTLE CORN MUFFIN RECIPES
From tfrecipes.com
OLD-FASHIONED CRANBERRY MUFFINS - THE SEASONED MOM
From theseasonedmom.com
CRANBERRY CORN MUFFINS - THE LEAN GREEN BEAN
From theleangreenbean.com
CRANBERRY ORANGE CORNBREAD MUFFINS | ZATARAIN'S
From mccormick.com
MINI CORN DOG MUFFINS RECIPE - EASY SNACK IDEA | HIP2SAVE
From hip2save.com
CRANBERRY CHIPOTLE CORN MUFFINS | COPYCAT RECIPES …
From pinterest.com
ORANGE CRANBERRY CORN MUFFINS - THE SEASONED MOM
From theseasonedmom.com
CRANBERRY CORN MUFFINS | MASSACHUSETTS CRANBERRIES
From cranberries.org
CRANBERRY CHIPOTLE BARBECUE SAUCE - SAVOR WITH JENNIFER
From savorwithjennifer.com
You'll also love