The Freshman Cook: 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!!! 
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 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

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.