Leftover or extra cranberry sauce? These easy Cranberry Sauce Cornbread Muffins are a perfect after Thanksgiving treat!
Note: This post first appeared November 30, 2014 and has been updated with improved kitchen notes, recipe annotation and photography. I hope you enjoy this favorite from my kitchen!
I scrubbed the oven clean yesterday. Our first turkey in our new home christened my oven with its splatter as it bronzed to amber on Thanksgiving, and with zealous new-home energy still intact, I sought to restore it to its pristine porcelain condition.
As I scrubbed the grates in the sink, I laughed at myself. It was like the first dent in my very first car. You know the feeling.
With the window wiped clean, I closed the door, then turned back. I preheated the oven. Time to get it dirty again.
Cranberry sauce is one of those things that I must make every Thanksgiving. But the truth is, my daughter and I are the only ones who care if it’s on the holiday table. So after turkey day, I look for new ways to use up the cranberry sauce, and these cornbread muffins got the big thumbs up from the boys in the family.
What are your favorite day-after recipes for cranberry sauce? I still have some left! But these muffins? They’re long gone.
More recipes to use up Thanksgiving Day leftovers:
Cranberry Sauce Cornbread Muffins
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 cup yellow corn meal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk or whole milk
- 2 large eggs beaten
- 1/3 cup plus 3 tablespoons olive oil
- 1/2-3/4 cup cranberry sauce drained, if very thin (see directions below)
- Preheat the oven to 350 degrees F. Line two muffin trays with baking cups or lightly spray with baking spray.
- In a large bowl, whisk together the flour, sugar, corn meal, baking powder and salt.
- In a separate small bowl, whisk together the buttermilk, eggs, and canola oil.
- Add the buttermilk mixture to the flour mixture, then mix to combine.
- Add the drained cranberry sauce, and fold in. Gauge the ratio of cranberry sauce depending on the consistency (start with 1/2 cup, then add more if needed) and tang of your cranberry sauce (add more/less sugar depending).
- Fill the muffin trays about 2/3 full (a standard sized ice cream scoop makes this easy). Bake for about 18-20 minutes, or until an inserted toothpick comes out clean.
- Cool for 3 minutes in the muffin tray before transferring to a wire rack to cool completely.