Cranberry Cornbread Bites Recipe

Cranberry Cornbread Bites

• Difficulty: Easy
• Yield: 24 bites
• Nutritional Information per Serving (Serving size: 1 of 10 servings): Calories 280, Total Fat 14 g, Saturated Fat 7 g, Carbohydrates 34 g, Dietary Fiber 2 g, Sugar 15 g, Protein 5 g, Cholesterol 54 mg, Sodium 271 mg
• Total Time: 1 hour 5 minutes
• Active Time: 45 minutes

Cranberry Relish:

• 2 cups fresh or frozen cranberries
• 1/3 cup sugar
• 1 orange, zested
• Pinch of kosher salt

Mini Cornbread Muffins:

• Nonstick cooking spray
• 3/4 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2/3 cup whole milk
• 1 large egg
• 6 tablespoons unsalted butter, melted

Cranberry Cornbread Bites:

• 3 tablespoons unsalted butter, softened
• 1 tablespoon finely chopped fresh chives
• 4 ounces thinly sliced deli ham, slices quartered

Instructions:

1. Special Equipment: Use a 24-cup mini-muffin tin.
2. To prepare the cranberry relish: In a medium saucepan, combine cranberries, sugar, orange zest, salt, and 1 cup water. Heat over medium-high until it simmers, stirring occasionally as the cranberries break down and the mixture thickens, about 12 minutes. Remove from heat and cool completely. The relish can be made up to 3 days in advance and refrigerated in a sealed container.
3. For the mini cornbread muffins: Preheat the oven to 350F. Spray the mini-muffin tin with nonstick cooking spray. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, and melted butter until combined. Pour the wet ingredients into the dry ingredients and stir until just blended. Divide the batter evenly among the muffin cups and bake about 12 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the tin 5 minutes before removing.
4. To assemble the cranberry cornbread bites: In a small bowl, combine softened butter and chopped chives. Slice each muffin horizontally with a serrated knife. Spread chive butter on both halves. On the bottom half, place a piece of ham, then top with a spoonful of cranberry relish. Close with the muffin top and arrange on a serving platter; repeat with remaining muffins.