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Mini Corn Loaves with Cranberries and Pecans
I used to make one big cornbread for Thanksgiving, but the truth is I keep pulling this recipe out of rotation because it's easier than a loaf and more interesting than plain cornbread. The cranberries add bright pockets that surprise you with each bite, and the pecans toast themselves as they bake — no extra pan needed.
Ingredients
Method
- Preheat oven to 375°F and grease a mini muffin pan (about 24 cavities).
- Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl until well combined.
- In a separate medium bowl or measuring cup with a spout, whisk the beaten eggs into the buttermilk and melted butter, then stir in the honey.
- Pour the wet ingredients over the dry and stir gently just until combined — a few small lumps are fine; do not overmix. Let the batter rest for 10 minutes so it thickens slightly.
- Stir in the dried cranberries and chopped pecans.
- Divide the batter evenly among the muffin cavities, filling each about 3/4 full (about 2 tablespoons each). Brush the tops lightly with melted butter.
- Bake for 18–20 minutes until the edges are golden brown and a toothpick inserted into the center of a loaf comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Nutrition
Notes
I make these when I need something warm to pull out of the oven without much thought: brunch guests, potlucks, a Tuesday dinner with sides that don't require babysitting. The trick is letting the batter rest for ten minutes before baking; it thickens enough so the loaves hold their shape instead of spreading into puddles.
I keep them in an airtight container at room temperature for three days — they reheat beautifully in a toaster oven, which brings back that fresh-baked crust without turning them rubbery. If I'm meal-prepping ahead, I freeze the cooled loaves and toast individual ones straight from frozen.
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