These moist, fresh cornbread loaves are stuffed full of fresh cranberries and pecan chips, making sure you get a full burst of flavor in every bite! These Cranberry Bites are easy to make, and I found that they are at their best if they are baked as you are preparing dinner. Put all the ingredients together then pop them in the oven and let them bake while your turkey is resting. They taste great with a little swipe of softened butter, or a drizzle of honey!
I used a special pan for this recipe, but a small or large cupcake pan, will work also, just remember to adjust your baking time.
Cranberry Pecan Cornbread Bites
( serves 12 pieces)
(printable recipe at end of page)
1 cup Raw Pecan Halves, chopped
2 cups White Flour
2 cups Yellow Corn Meal
1/2 cup Sugar
1 teaspoon Salt
2 tablespoon Baking Powder
2 cups Buttermilk
3 Eggs, beaten
1/2 cup Butter, melted and cooled
2 cups Fresh Cranberries
Friday Holiday Side Dish Recipes:
- Air Fried Green Beans with Crispy Onions by West Via Midwest
- Apple and Kohlrabi Slaw by A Day in the Life on the Farm
- Balsamic Brussels Sprouts with Bacon by Lemon Blossoms
- Buttery Pearl Barley Mushroom Pilaf by Food Lust People Love
- Cheesy Asparagus Bake by The Fresh Cooky
- Couscous with Cumin and Pine Nuts by Shockingly Delicious
- Cranberry Pecan Cornbread Mini Bites by The Freshman Cook
- Creamed Corn by Savory Experiments
- Creamy Cheesy Brussel Sprouts with Bacon by Blogghetti
- Farro Salad with Apples, Arugula & Feta by Sweet Beginnings
- Lemon and Garlic Roasted Brussels Sprouts by Palatable Pastime
- Loaded Cauliflower Casserole by Cheese Curd in Paradise
- Make Ahead Mashed Potatoes by Family Around the Table
- Persimmon Salad With Balsamic Vinaigrette by The Foodie Affair
- Rice Pilaf with Dried Cranberries and Almonds by An Affair from the Heart
- Roasted Beet & Goat Cheese Salad by Kate's Recipe Box
- Roasted Carrots with Goat Cheese and Pecans by Hezzi-D's Books and Cooks
- Roasted Sweet Potatoes and Apples by Devour Dinner
- Sausage Stuffing by House of Nash Eats
- Wild Rice and Broccoli Casserole by Karen's Kitchen Stories
- Wild Rice and Sprouts Pilaf by A Kitchen Hoor's Adventures

Cranberry Pecan Cornbread Bites
Ingredients
- 1 cup Raw Pecan Halves, chopped
- 2 cups White Flour
- 2 cups Yellow Corn Meal
- 1/2 cup Sugar
- 1 teaspoon Salt
- 2 tablespoon Baking Powder
- 2 cups Buttermilk
- 3 Eggs, beaten
- 1/2 cup Butter, melted and cooled
- 2 cups Fresh Cranberries
- Pan Spray
Instructions
- Chop the pecans into small pieces as shown above. As you can see some pieces are small and some are larger. There is no need for uniform pieces unless that is the look you want!Mix the white flour, cornmeal and the sugar together in a large bowl. Add the salt and baking powder with a spoon or spatula.Add the buttermilk, eggs, and butter. Mix everything together with a mixer until blended.Add cranberries and pecans to the batter. Mix everything together with a spatula or spoon.
- So as you spray the pan, spread the spray with a small brush to make sure the entire cavity of the pan is covered. The bread will release from the pan with no problem. Spoon the batter into the pan. Try to fill the pan so some bites have a lot of cranberries, and some have fewer. That way your family or guests will be able to pick their favorite.
- Cook the bites at 425 degrees for 10-12 minutes. Check them with a toothpick, just like you do a cake, for doneness.
- Serve these Cranberry Cornbread Bites with a side of butter or honey.
Notes: