Cranberry Pecan Cornbread Bites/Holiday Side Dish Week

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I am excited about sharing my Cranberry Pecan Cornbread Bites with you for my second Holiday Side Dish this week!

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

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.

This is the pan I used. I sprayed each little square. I tried it without the pan spray but the cornbread stuck to the pan. 

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. Your family and friends will love it! Happy Thanksgiving!

I am so happy you stopped by today! Thank you! Check out the list below which has more side dish recipes from some of my blogging friends. Lots of goodies!!! 

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

Thank you for stopping by today! For a printable copy of this recipe, scroll down to the end of the page! Have a Happy Thanksgiving!

cornbread, cranberries, pecans, small bites, Thanksgiving Side Dish

dinner, side dish, Thanksgiving, quick bake, prep ahead

Bread

Yield: 12

Author: The Freshman Cook

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Cranberry Pecan Cornbread Bites

Ingredients

Cranberry Pecan Cornbread Bites

• 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

1. 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.
2. 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.
3. Cook the bites at 425 degrees for 10-12 minutes. Check them with a toothpick, just like you do a cake, for doneness.
4. Serve these Cranberry Cornbread Bites with a side of butter or honey.

Notes:

Similar Recipes

Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

Cranberry Salsa

Caramel Apple Quick Bread

https://www.thefreshmancook.com/2020/11/cranberry-pecan-cornbread-bitesholiday.html

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Black Bean and Corn Salad Shrimp Cups

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Can you believe it's already November and that Thanksgiving is just a few weeks away?! It really is amazing how fast time flies! This year our holidays may look a bit different, but they will still be very special, and although I love our family recipe traditions, I thought a new recipe tradition was in order for this year! 

I think these Black Bean and Corn Salad Shrimp Cups will be a welcome addition to our Thanksgiving festivities! This recipe is made easy by preparing the tortilla cups a day before, and the black bean and corn mix is a simple chop of some veggies. The shrimp is boiled using green onions and then pan fried for a bit of crispiness! It all comes together in the tortilla cups for ease of serving.

Black Bean and Corn Salad Shrimp Cups

(makes 4-6 cups)

(printable recipe at end of page)

6 Street Tacos Flour Tortillas

1 cup chopped Roma Tomato

1/4 cup chopped Green Onions

7 ounces canned Black Beans

1 tablespoon Fresh Cilantro

1 large Shrimp per cup

1 ear of Corn, cut off the cob

1/8 cup Fresh Lime juice

1 tablespoon Olive Oil

1/4 teaspoon Ground Cumin

2 pinches of Salt

Black Pepper

Hot Sauce

Place the mini tacos into a large cupcake pan. A regular size pan will work also, although the cups will be smaller. Push the bottom center of the tortilla into the pan. Use a toothpick on each side, like the picture above to hold the sides together. Bake at  350 degrees for 8-10 minutes. The top edge of the tortilla will begin to brown. Remove from oven and let cool.

Peel, devein and rinse the shrimp. 

Fill a medium pot with cold water. Add the shrimp and chop 2 stalks of green onion and add it to your pot of shrimp. Bring the pot to a boil and let it boil for 3-4 minutes. 

Immediately move the water from the shrimp pot, and pour the shrimp into a bowl. Cover the shrimp with ice to cool it quickly. Once it is cool, place in the refrigerator while you cut the veggies. 

Boil the corn in a pot of water. You could also grill it for a great taste.

When the corn is cooked, let it cool, and then cut it off the cob.

Chop the roma tomatoes, green onions, jalapeno, corn and beans. Place all of them in a bowl, add the cumin and mix together. This can be made early on the day you are serving the cups. Refrigerate until needed.

Melt the butter, and pan fry the shrimp to add a bit of color and crispiness to them.

Add veggies to bowl, and top with a piece of the shrimp. Add some avocado to the plate and drizzle with hot sauce! Enjoy! 

Thank you for stopping by today!

Scroll down for recipes from my fellow bloggers with more mouthwatering ideas for your Thanksgiving table!

Wednesday Holiday Side Dish Recipes:

• Air Fryer Brussels Sprouts by Savory Experiments
• Baby Yams with Honey Apple Syrup by Palatable Pastime
• Black Bean and Corn Salad Shrimp Cups by The Freshman Cook
• Candied Butternut Squash by Our Good Life
• Cheesy Brussels Sprouts Bake by Sweet Beginnings
• Cranberry Kissed Green Beans by Cindy's Recipes and Writings
• Easy Corn Pudding by Lemon Blossoms
• Garlic Mushrooms by House of Nash Eats
• Green Bean and Cauliflower Gratin by Hezzi-D's Books and Cooks
• Maple Glazed Delicata Squash by A Day in the Life on the Farm
• Roasted Carrots with Honey and Thyme by Kate's Recipe Box
• Slow Cooker Glazed Carrots by Blogghetti
• Sophisticated Green Bean Casserole by An Affair from the Heart
• Spinach Orzo Salad by Shockingly Delicious
• Twice Baked Butternut Squash by A Kitchen Hoor's Adventures
• Wild Rice Salad: Make ahead Thanksgiving SIde by West Via Midwest
• Wild Rice Supreme by The Fresh Cooky




Black Bean and Corn Salad Shrimp Cups

(serves 4)
(printable recipe at end of page)





Mini Flour Tortillas
1 cup chopped Roma Tomato
1/4 cup sliced Green Onion
1 tablespoon Cilantro
7 ounces cooked Black Beans
1 ear of Corn
1 fresh Lime
1 tablespoon Olive Oil
1/4 teaspoon Ground Cumin
2 pinches Salt
sprinkle of Black Pepper
1 fresh Avocado
Hot Sauce





tortillas, tomatoes, onions, black beans, fresh cilantro, shrimp, corn, lime juice, olive oil, cumin, salt, pepper
side dish, Thanksgiving, shrimp, appetizer
Yield: 6
Author: The Freshman Cook
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Black Bean and Corn Salad Shrimp Cups
Ingredients
Black Bean and Corn Salad Shrimp Cups
• 6 Street Tacos Flour Tortillas
• 1 cup chopped Roma Tomato
• 1/4 cup chopped Green Onions
• 7 ounces canned Black Beans
• 1 tablespoon Fresh Cilantro
• 1 large Shrimp per cup
• 1 ear of Corn, cut off the cob
• 1/8 cup Fresh Lime Juice
• 1 tablespoon Olive Oil
• 1/4 teaspoon Ground Cumin
• 2 pinches of Salt
• Black Pepper
Instructions
1. Place the mini tacos into a large cupcake pan. A regular size pan will work also, although the cups will be smaller. Push the bottom center of the tortilla into the pan. Use a toothpick on each side, like the picture above to hold the sides together. Bake at 350 degrees for 8-10 minutes. The top edge of the tortilla will begin to brown. Remove from oven and let cool.Peel, devein and rinse the shrimp. Fill a medium pot with cold water. Add the shrimp and chop 2 stalks of green onion and add it to your pot of shrimp. Bring the pot to a boil and let it boil for 3-4 minutes. Immediately move the water from the shrimp pot, and pour the shrimp into a bowl. Cover the shrimp with ice to cool it quickly. Once it is cool, place in the refrigerator while you cut the veggies.
2. Boil the corn in a pot of water. You could also grill it for a great taste.
3. When the corn is cooked, let it cool, and then cut it off the cob.
4. Chop the roma tomato, green onions, jalapeno, corn and beans. Place all of them in a bowl, add the cumin and mix together. This can be made early on the day you are serving the cups. Refrigerate until needed.
5. Melt the butter, and pan fry the shrimp to add a bit of color and crispiness to them.
6. Add veggies to bowl, and top with a piece of the shrimp. Add some avocado to the plate and drizzle with hot sauce!
Notes:


https://www.thefreshmancook.com/2020/11/black-bean-and-corn-salad-shrimp-cups.html
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Black Bean Corn Salad Shrimp Cups
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Southwestern Deviled Eggs/#BBQWEEK

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I hope you have been enjoying #BBQWEEK and finding a lot of recipes that you want to try! My recipe for today is a twist on a classic we are all familiar with~Deviled Eggs! I love serving deviled eggs at picnics and just about anytime friends and family get together. Everyone seems to love them, and they make a great addition to any BBQ. So this time, I thought I would kick up the flavor and go southwestern!

To make these deviled eggs with a southwestern edge, I added additional flavors like, chipotle seasoning and sour cream, and avocado chunks topped with shredded cheese. Mmmm! I think you will agree that they taste awesome!

Southwestern Deviled Eggs  
(makes 1 dozen Deviled Eggs)
(printable recipe at end of page)

1/2 doz large Eggs
1 teaspoon White Vinegar
1 ripe Avocado
1/4 Sour Cream
1/4-1/2 cup Mayonnaise
1/2 teaspoon Roasted Chipotle Garlic Seasoning
1/4-1/2 cup Shredded 4 Cheese

Place 6 raw eggs in a large sauce pan. Cover the eggs with cold water. Place on the stove, and set the heat on high. Bring the water to a boil. Boil for 15 minutes. Once the time is up, remove the pan from the stove, and run cold water from the sink into the pot until the water in the pan is cold. Then remove from pan and refrigerate. By refrigerating the eggs, you can go back to them and make the recipe when you have time.

Peel each egg and then slice them in half lengthwise. I like cutting them lengthwise because they sit nicer on the plate when it is time to serve them. 

Scoop the yolk out of the egg and place it in a bowl.

Cut the avocado in half. Scoop the avocado out of the half and chop it into small pieces. They do not have to be uniform.
I have tried, but I have never gotten them to be uniform size.
Only use half of the avocado. We will be using the other half at the end of the recipe.

Add sour cream and mayonnaise to a bowl. Mix together. If  your mix needs more mayo or sour cream, add a little of both. The mix should not be runny. You don't want the mix to be too watery. Mix in the avocado chunks.

Add the Roasted Chipotle Garlic Seasoning. If you like it very spicy, add extra! Mix all together.

Stuff the eggs with mix. Cut the other half of the avocado into small chunks and top each egg with a piece on top.

Sprinkle the cheese on top of each egg.

Enjoy your Southwestern Deviled Eggs!

Looking for more creative and delicious BBQ recipes? Look no further than the list below! Check out all the yummy dishes from the rest of the #BBQWEEK crew!

Don't forget! Find a printable recipe at the end of this page!

Wednesday #BBQWeek Recipes

Wednesday #BBQWeek Recipes

• DIY Hot Dog Onion Sauce by Palatable Pastime
• Grilled Italian Sausages with Peppers and Onions by Blogghetti
• Jalapeno Popper Potato Salad by The Spiffy Cookie
• Poppy Seed Slaw by Our Good Life
• Smoked Ribs with KC Style Sauce by A Kitchen Hoor's Adventures
• Southwest Pasta Salad with Lime Vinaigrette by Making Miracles
• Southwestern Deviled Eggs by The Freshman Cook
• Sugar Cone Chocolate Chip Cookies by Hezzi-D's Books and Cooks
• Summer Berry Spinach Pasta Salad by Sweet Beginnings
• Tortellini Pesto Salad by Our Crafty Mom
• Tri Color Potato Salad by A Day in the Life on the Farm

 

Southwestern Deviled Eggs

Yield: 12 Deviled Eggs

Author: The Freshman Cook

Ingredients:

• 1/2 doz large Eggs
• 1 teaspoon White Vinegar
• 1 ripe Avocado
• 1/4 Sour Cream
• 1/4-1/2 cup Mayonnaise
• 1/2 teaspoon Roasted Chipotle Garlic Seasoning
• 1/4-1/2 cup Shredded 4 Cheese

Instructions:

1. Place 6 raw eggs in a large sauce pan. Cover the eggs with cold water. Place on the stove, and set the heat on high. Bring the water to a boil. Boil for 15 minutes. Once the time is up, remove the pan from the stove, and run cold water from the sink into the pot until the water in the pan is cold. Then remove from pan and refrigerate. By refrigerating the eggs, you can go back to them and make the recipe when you have time.
2. Peel each egg and then slice them in half lengthwise. I like cutting them lengthwise because they sit nicer on the plate when it is time to serve them.
3. Scoop the yolk out of the egg and place it in a bowl.
4. Cut the avocado in half. Scoop the avocado out of the half and chop it into small pieces. They do not have to be uniform. Only use half of the avocado. We will be using the other half at the end of the recipe.
5. Add sour cream and mayonnaise to a bowl. Mix together. If your mix needs more mayo or sour cream, add a little of both. The mix should not be runny. You don't want the mix to be too watery. Mix in the avocado chunks.
6. Add the Roasted Chipotle Garlic Seasoning. If you like it very spicy, add extra! Mix all together.
7. Stuff the eggs with mix. Cut the other half of the avocado into small chunks and top each egg with a piece on top.
8. Sprinkle the cheese on top of each egg.
9. Enjoy your Southwestern Deviled Eggs!

https://www.thefreshmancook.com/2020/05/southwestern-deviled-eggs.html

southwestern, appetizers, side dish, picnic food, bbq food, party food, make ahead, picnic food, get togethers

appetizers, side dish

american food, picnic food, camping,

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Tag @thefreshmancook on instagram and hashtag it #BBQWEEK

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