The Humpherys Family

Cranberry Pecan Corn Loaves

Recipe Added:  2/29/2012
1 cup yellow cornmeal
1/2 cup flour
1 tsp salt
1 Tbsp baking powder
2 Tbsp sugar
1 cup buttermilk
1/2 cup milk
1/2 tsp baking soda
1 egg
1/4 cup shortning
1/2 tsp vanilla
1 cup dried cranberries
1/2 cup chopped pecans

Maple Butter
1 stick softened butter
2 Tbsp maple syrup
Preheat oven to 400. Combine corn meal, flour, salt, sugar, and baking powder in a mixing bowl. In a separate bowl, combine buttermilk, milk, egg, and baking soda. Stir to combine. Add melted shortening, stirring constantly. Add vanilla, then stir in dried cranberries and pecans.

Pour into a greased mini-loaf, mini-muffin, or muffin pan, keeping cranberries stay evenly distributed. Bake 12-15 minutes until golden brown. Cool for a few minutes in pan, then remove from pan and cool completely. Mix together melted butter and maple syrup, then brush it over the tops of the loaves.

Maple Butter  Combine softened butter and maple syrup. Stir until combined, then spread into a ramekin, drizzle the top with maple syrup, and serve with warm muffins. Butter can be made ahead of time and kept in the refrigerator.
Advanced Preparation
Maple Butter can be made ahead of time and stored in the fridge.
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