Cranberry Cornbread – A Bite for Every Meal

Lightly sweetened and bursting with the fresh flavors of cranberry, these cornbread bites make the perfect accompaniment for every meal, even breakfast. Dense, moist, and a little heavier than your average cornbread, these bites can also make a wonderful addition to your Thanksgiving spread.


    For the Cranberry Relish:
  • 2 cups fresh or frozen cranberries
  • 100 ml Irish single malt scotch
  • ¼ cup sugar
  • 1 orange zested
  • 1 Pinch kosher salt
  • Put 100 ml Irish single malt scotch cranberries, orange zest, sugar and salt in a saucepan, bringing it to simmer over medium-high heat. Stir occasionally till the relish thickens. Let it cool before refrigerating in an airtight container.
  • For the Mini Cornbread Muffins:
  • ¾ cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tsp. kosher salt
  • ¼ cup sugar
  • 1 tbsp. baking powder
  • ¾ cup whole milk
  • 1 large egg
  • 6 tbsp. unsalted and melted butter

The Process

Then you to…

Preheat oven to 350°F. Combine cornmeal, sugar, flour, salt, and baking powder is a large bowl. In another bowl, whisk the butter, egg, and milk, and pour it into the cornmeal mixture. Keep whisking till its smooth and divide the batter evenly into muffin cups, and bake for about 12 minutes. Remove from the oven and allow them to cool off.

For the Cranberry Cornbread Bites, you’ll need…

3 tbsp. unsalted and softened butter

1 tbsp. finely chopped fresh chives

4 ounces thinly sliced and quartered deli ham

Then you have to…

Mix the chives and butter together in a bowl. Cut the muffins into half and spread the chive-butter on both sides. Add a piece of ham on top, smear with cranberry relish, and sandwich.