Cranberry Sauce Cornbread Muffins | Simple Sundays
A recipe for Cranberry Sauce Cornbread Muffins. Leftover or extra cranberry sauce? These muffins are perfect for the day after Thanksgiving!
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:
Turkey Pumpkin Pot Pie
Sweet Potato Pancakes
Cranberry Sauce Granola
Turkey Shepherd’s Pie
Cranberry Sauce Cornbread Muffins
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
Comments
COOKBOOK
Here is cornbread and cranberry sauce recipe
Hi Tom, I’m pleased that you are interested in trying this recipe for cranberry sauce cornbread muffins! I believe your comment was intended as an email to share the recipeand not as a blog comment. If you ever want to share recipes from my site, you can use the “email this” button from the share menu. I hope that helps!
I love reading your receipts however I am on Weight Watchers and would like to know the nutritional values before trying any of them. Thanks and I hope that is something you can add,
Thanks for the request, Theresa! I will definitely look into this, I’m sure this will help many people out. I’ll see what I can do :)
Cranberries and i are totally having a moment lately…i went through 3 bags of them this week alone. it looks like I have to pick up another because these muffins look fantastic!
You use cranberries right! I adore cornbread and this is such a refreshing way to make it! Love!
I am loving this recipe. I always seem to just eat the cranberry sauce as-is after Thanksgiving. I think I look forward to that dish more than any other on TG. Except, possibly, the pie. :)
Your beautiful post inspired me to add cornmeal to the biscuits that were perched on top of a huge dish of turkey pot pie. And yes, we had leftover cranberry sauce on the side! We have much to be grateful for this holiday season!
I love cranberry sauce too. I’ve got to have it on Thanksgiving, although others in my family could take it or leave it. I like to use leftover sauce as a glaze for meats or seafood. And of course, its always good as a sandwich spread! These muffins look delicious!
Gorgeous muffins, Liren! Love those pretty cranberry swirls!
Thank you so much, Laura! The next time I make them, I’m determined to make more of those pretty swirls ;)
I Love cranberry anything. I use it on everything really this time of year. I bake with it, I put it on my morning muesli, I have it with meat… :) I just can’t get enough of the stuff! Love these muffins too!
Oh you and I should have a cranberry party! Love the idea of putting it in morning muesli, Simone – I’m going to get mine ready for tomorrow :)