Cranberry Cornbread Bites Recipes

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CRANBERRY BRIE BITES



Cranberry Brie Bites image

Tangy cranberry, creamy brie, and crunchy walnuts come together in a buttery shell for an appetizer that will wow your guests. Bonus: These can be made up to 3 days ahead; wrap them in plastic wrap before the baking step and store in the refrigerator. Serve warm or at room temperature.

Provided by Julie Hubert

Categories     Appetizers and Snacks     Cheese     Baked Brie Recipes

Time 1h23m

Yield 24

Number Of Ingredients 6

1 (8 ounce) round Brie cheese, rind removed
cooking spray
1 sheet frozen puff pastry, thawed
½ cup cranberry sauce
⅓ cup finely chopped walnuts
sea salt to taste

Steps:

  • Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.
  • Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.
  • Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake bites in the preheated oven until golden brown, 18 to 20 minutes.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 7 g, Cholesterol 9.5 mg, Fat 7.5 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 99.1 mg, Sugar 1.6 g

CRANBERRY CORNBREAD



Cranberry Cornbread image

During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries--coated in flour--can be used in place of the cranberries.

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups buttermilk
1 cup cranberries, halved

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 350 calories, Fat 12g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 414mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

CRANBERRY CORNBREAD



Cranberry Cornbread image

Give classic cornbread a tart twist by stirring in a favorite fall fruit.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 9

Number Of Ingredients 10

1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/4 cup vegetable oil
1 cup chopped fresh or frozen cranberries
2 tablespoons sugar

Steps:

  • Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.
  • In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil; beat with spoon until mixed.
  • In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 12 g, TransFat 0 g

CRANBERRY CORN BREAD



Cranberry Corn Bread image

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

½ cup chopped cranberries
1 tablespoon white sugar
1 ½ cups all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups milk
2 eggs, beaten
3 tablespoons butter, melted

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

CORNBREAD BITES



Cornbread Bites image

You loved our cornbread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations below, or create your own. You'll have appetizers to feed an army, or at least a few dozen of your closest friends.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 dozen

Number Of Ingredients 17

Unsalted butter, softened, or vegetable oil cooking spray, for tin
1 cup flour
1 cup coarse yellow cornmeal
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg, lightly beaten
1/4 cup safflower oil
1/4 teaspoon finely grated orange zest
1/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon freshly ground pepper
3/4 teaspoon finely chopped jalapeno chile
1/4 cup plus 2 tablespoons grated white cheddar cheese
2 tablespoons caramelized onion
1 1/2 strips cooked bacon, broken into small pieces

Steps:

  • Preheat oven to 375 degrees. Lightly butter a 12-cup mini-muffin tin or coat with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  • Combine buttermilk, egg, and oil. Stir buttermilk mixture into flour mixture until combined. Divide batter into 3 batches (1 cup each), and stir a flavor combination into each.
  • Fill cups of muffin tin three-quarters full with 1 batch of batter. Bake until tops are golden and a toothpick inserted into centers comes out clean, about 12 minutes. Transfer to a wire rack, and let cool for 5 minutes. Turn out muffins from tin. Repeat with remaining batter. Serve warm or at room temperature. Muffins can be stored at room temperature for up to 2 days.

CORNBREAD RING WITH CRANBERRIES



Cornbread Ring with Cranberries image

Ring in an elegant, new cornbread. It's the "berry" easiest when you use a shapely new pan.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 12

Number Of Ingredients 5

4 pouches (6.5 ounces each) Betty Crocker™ cornbread & muffin mix
1 1/3 cups milk
1/2 cup butter or margarine, melted
4 eggs
1 cup dried cranberries

Steps:

  • Heat oven to 375°F. Spray braided ring mold with cooking spray.
  • Stir muffin mix, milk, butter and eggs in large bowl until well blended. Stir in cranberries. Spoon into ring mold.
  • Bake 20 to 25 minutes or until golden brown. Remove from ring mold to wire rack, placing braid side up. Cool completely, about 30 minutes.

Nutrition Facts : Calories 205, Carbohydrate 20 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg

FROSTY CRANBERRY MARSHMALLOW BITES RECIPE BY TASTY



Frosty Cranberry Marshmallow Bites Recipe by Tasty image

Here's what you need: whole cranberries, sugar, orange juice, orange zest, sugar, cream cheese, heavy cream, Kraft® Jet-Puffed Pals Miniature Marshmallows, orange zest

Provided by KraftHeinz

Categories     Desserts

Yield 24 servings

Number Of Ingredients 9

12 oz whole cranberries
1 cup sugar
¾ cup orange juice
2 tablespoons orange zest
½ cup sugar
¼ cup cream cheese, room temperature
2 cups heavy cream, cold
3 cups Kraft® Jet-Puffed Pals Miniature Marshmallows, divided
2 tablespoons orange zest

Steps:

  • Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a simmer over medium heat. Cook for 13-15 minutes, or until the cranberries are soft and the sauce thickens. Remove the pot from the heat and let cool completely, then refrigerate for at least 1 hour, or until ready to use.
  • Make the marshmallow cups: Line 2 12-cup muffin tins with liners.
  • In a small bowl, cream together the sugar and cream cheese with an electric hand mixer on medium speed until smooth and fluffy.
  • In a large bowl, whip the heavy cream with an electric hand mixer on medium speed until stiff peaks form.
  • Add the cream cheese mixture to the whipped cream and fold to incorporate.
  • Add 1½ cups (360 g) of the chilled cranberry sauce to the whipped cream mixture and fold until combined. (Save any remaining cranberry sauce for another use.) Fold in 2½ (125 G) cups Kraft® Jet-Puffed Pals Miniature Marshmallows until distributed evenly.
  • Scoop about ¼ cup of the marshmallow mixture into each muffin cup and sprinkle ¼ teaspoon orange zest and a few Kraft® Jet-Puffed Pals Miniature Marshmallows over the center of each cup.
  • Freeze for at least 4 hours, or overnight, until solid. Remove from the freezer and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 17 grams

CRANBERRY CORN BREAD



Cranberry Corn Bread image

Provided by Joan Nathan

Categories     side dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, melted, plus more to grease pan
1 cup cranberries
1/2 cup confectioners' sugar
3/4 cup stone ground cornmeal
1 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 cup milk
1 large egg

Steps:

  • Heat oven to 400 degrees. Grease an 8-inch by 8-inch baking pan.
  • Cut each cranberry in half, place in large bowl with confectioners' sugar, and mix.
  • Sift in cornmeal, flour, sugar, salt, and baking powder, and mix.
  • Blend milk, egg, and melted butter in a bowl. Pour over cornmeal mixture and fold.
  • Pour into pan and bake for 20 minutes or until golden and a toothpick comes out clean when inserted.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 159 milligrams, Sugar 15 grams, TransFat 0 grams

CORNBREAD WITH DRIED CRANBERRIES



Cornbread With Dried Cranberries image

From the blog biggreencookbook.com and the original recipe from Williams-Sonoma. I rearranged the recipe and added a few things. The maple butter recipe is from about.com. It's quite good but very rich. As a rule, I will usually be serving this cornbread with a meal- thus saving the maple butter spread for special occasions. A teaser recipe presented to you to jump start the beginning of autumn in a few weeks. --Tasty Dish-- and I enjoyed the cornbread today for elevenses!

Provided by COOKGIRl

Categories     Quick Breads

Time 42m

Yield 1 8-inch bread

Number Of Ingredients 13

4 tablespoons unsalted butter
2/3 cup yellow cornmeal
2/3 cup unbleached flour
1 1/2 tablespoons powdered sugar (okay to use granulated sugar)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg (my addition)
1 cup buttermilk
1 large egg, beaten
1/2 cup dried cranberries (*I used orange flavored dried cranberries from Trader Joes)
1/2 cup maple syrup
scant 1/3 cup butter
1/2 teaspoon vanilla extract (I added this)

Steps:

  • *Note: you can mimic the flavor of Trader Joes' brand of orange flavored dried cranberries by stirring about 1/4 teaspoon of orange extract into the batter.
  • CORNBREAD: Preheat oven to 375 degrees (190 degree C).
  • In a small saucepan over medium low heat, melt [2 tablespoons] of butter and set aside. Cut up the remaining 2 tablespoons butter into an 8-inch cast iron skillet.
  • Place pan in oven until it is hot and the butter is melted and sizzling, about 1-2 minutes (Watch carefully!) Using oven mitts, rotate the pan as need to coat bottom evenly with melted butter. Remove from oven.
  • In large bowl, whisk together cornmeal, flour, sugar, baking soda, salt and nutmeg. Make a well in the center. Whisk together the buttermilk, melted butter and beaten egg and pour it into the cornmeal mixture.
  • Using a wooden spoon, mix the batter just until it comes together, okay to have some lumps. DO NOT overmix the batter.
  • Coarsely chop the cranberries and stir them into the batter. Tip: to make chopping the cranberries easier, wet the knife on both sides. Spread batter evenly into the hot pan.
  • Bake at 375 degrees until the top springs back when pressed gently in the center, about 20 to 25 minutes.
  • Let cool on wire rack for 5 minutes. Best served warm.
  • If desired, spread some of the maple butter onto each slice of cornbread.
  • MAPLE BUTTER: Using a heavy-bottomed saucepan over low heat, heat maple syrup until 235 degrees Fahrenheit (soft ball stage on a candy thermometer).
  • Stir in butter.
  • Pour mixture into a [deep] bowl (use a *deep* bowl to avoid splattering yourself with the hot liquid!), stir in the vanilla extract and beat with electric mixer until thick and creamy, about 4 minutes.
  • Keep stored in glass container in the refrigerator.

Nutrition Facts : Calories 1663.1, Fat 57.1, SaturatedFat 32.8, Cholesterol 317.9, Sodium 2177.1, Carbohydrate 262.5, Fiber 10.6, Sugar 122.1, Protein 30.4

CRANBERRY CORNBREAD



Cranberry Cornbread image

Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.

Provided by Vallery Lomas

Categories     breads, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter, plus more for serving
1 1/4 cups/180 grams fine- or medium-grind yellow cornmeal
1 cup/125 grams all-purpose flour
1/2 cup/100 grams granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon baking soda
3 large eggs
1 cup/240 milliliters buttermilk
1 cup/115 grams fresh or thawed frozen cranberries

Steps:

  • Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
  • Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
  • Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
  • Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

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From foodnewsnews.com


CRANBERRY BRIE BITES {4 SIMPLE INGREDIENTS!} - SPEND WITH PENNIES
2019-12-20 Grease the wells of 24 mini muffin pan. Roll out crescent rolls into a sheet and pinch seams to seal. Cut crescents into 24 pieces. Place each square of dough into a mini muffin tin. Fill with brie and top with 2 teaspoons of cranberry sauce. Bake until golden, about 15 minutes.
From spendwithpennies.com


CRANBERRY CORNBREAD BITES - RECIPE COURTESY OF PATRICIA …
Spray a 24-cup mini-muffin tin with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk together the milk, egg and butter until well combined. Pour the milk mixture into the cornmeal mixture and whisk until just incorporated. Spoon the batter evenly into the prepared muffin cups.
From foodnetwork.co.uk


3-INGREDIENT CRANBERRY BRIE BITES RECIPE - LIFEMADEDELICIOUS.CA
2018-05-25 Press each square into a muffin cavity. 2. Cube the cheese - about a 3/4 inch cube for each (you may have a little cheese left over). Place a cube of brie in the centre of each puff pastry square. Top the brie with a small dollop (about 2 tsp) of cranberry sauce. 3. Bake about 10 minutes or until puff pastry corners are toasted lightly brown. 4.
From lifemadedelicious.ca


ROASTED APPLE CRANBERRY CORNBREAD STUFFING - BUDGET BYTES
2019-11-18 Preheat the oven to 400ºF. Core and dice two apples. Add the apples, 12 oz. cranberries, 2 Tbsp brown sugar, and 1/4 tsp salt to a large baking dish. Stir until the apples and cranberries are evenly coated in sugar. Roast the apples and cranberries in the preheated oven for 20 minutes, then stir.
From budgetbytes.com


CRANBERRY CORNBREAD RECIPE | EATINGWELL
Pros: simple to make cons: -even with sifting and proper stirring, the baking soda does not mix with the rest of the ingredients and the cornbread has black spots of baking soda and is impossible to eat. - even reducing the oil to 1/4 c, the cornbread is unpleasantly oily. - This is not a good recipe. I will not make it again.
From eatingwell.com


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