Name: Cranberry Pecan Cornbread Bites
Cuisine: Bread
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

Friday, November 6, 2020

Cranberry Pecan Cornbread Bites/Holiday Side Dish Week

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

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

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:

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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Wednesday, November 4, 2020

Black Bean and Corn Salad Shrimp Cups

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