Pumpkin & Cranberry Moist Cornbread

Regular size muffins

Anything pumpkin and corn or cranberry is totally appropriate for thanksgiving right!! so i combined the seasons star ingredients into these delicious pumpkin, cranberry cornbread bites that are a perfect compliment to your thanksgiving table. I serve them instead of rolls or bread. This simple recipe has a lot of bonuses, no one needs any complicated recipes during this time of the year: you can make them ahead, they freeze so well, just thaw and reheat in the oven before serving. They also cook so fast about 10 -15 minutes, and my fav bonus is that you can eat them the next day for breakfast with a little whipped cinnamon butter or give them to your guests as goodie bags just keep in mind that they might never leave.

Tips for a moist cornbread, because if you tried a dry cornbread before you know exactly what i mean:

1. This cornbread recipe uses the muffin mixing method: whisk together dry ingredients in one bowl, and the wet in the other, then fold the wet into dry just until its all combined. Don't overmix so you have a fluffy batter

2. Use fine cornmeal. Cornmeal varies in grind size from coarse to fine. At the market you will often find White or yellow cornmeal either one works in this recipes. I used the yellow cornmeal here.

3. Use kefir for moisture and flavor. Kefir is a fermented yogurt drink so that tiny acidity adds flavor and moisture to the corn bread.

** Cornbread is best eaten fresh the day off. Wrap tightly if you are storing for later or freexe and defrost when in needed.

You can bake these bites in mini muffins tins they will take about 10 minutes in the oven or regular muffin size they will take about 15 minutes. Also but feel free to use a 9 inch round cake pan, or a cast iron skillet. Just watch your coking time as it will vary based on baking tool you use.

Prep Time 10 minutes

Cook Time 10-15 minutes in muffin tins

Serves: 12-14 regular size muffins or 24 mini muffin bites

Ingredients

Dry ingredients

• 1 cup flour

• 1 cup fine cornmeal (Yellow)

• 1 Tbsp baking powder

• Pinch of salt

• 1/2 tsp cinnamon

• few grates of freshly ground nutmeg

• Zest of an orange

• 1/2 cup packed date sugar or regular sugar

Wet ingredients

• 2 eggs

• 1 cup pumpkin purée not pumpkin pie filling

• 1/3 cup neutral oil or coconut oil melted

• 2 Tbsp date syrup, you can also use agave or honey

• 1/3 cup plain Kefir

Directions

• Set the oven to 350F

• Whisk the dry ingredients together in a small bowl

• Whisk the wet ingredients together in another bowl. Add the dry ingredients to the wet, and mix until just combined. Don't overmix so batter stays fluffy.

• Turn into a prepared muffin tins or greased cast iron. Bake for 10-15 minutes (depending on the size of your muffin pans) or until a toothpick inserted in the center comes out clean.

• Let them cool slightly to handle. They are delicious served warm with a dollop of cinnamon butter.

• store covered in an airtight container or a ziplock

mini bites

Recipe bonuses:

- You could actually bake it while the turkey rests, and bring it to the table hot out of the oven.

- Cook in any pan you have no special tools needed

- Store these bites in the freezer and thaw before serving. And reheat as needed