Rachael Ray: Patricia Heaton Cranberry Cornbread Bites Recipe

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Rachael Ray: Patricia Heaton’s Cranberry Cornbread Bites

Patricia Heaton is certainly a talented actress, but many people may not yet know she’s also incredibly talented in the kitchen! Patricia joined Rachael Ray to talk about her Food Network show dedicated to helping viewers throw better parties with the tastiest food. She was thrilled to show Rachael how to make one of her favorite party foods: Cranberry Cornbread Bites. Given how popular cranberries are around the holidays, it makes sense to incorporate them into fun, bite-sized sandwiches! This is one recipe you won’t want to pass up!

To find out how to make Cranberry Cornbread Bites at home, click next page.

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Rachael Ray: Patricia Heaton Cranberry Cornbread Bites Recipe Ingredients

Rachael Ray: Patricia Heaton Cranberry Cornbread Bites Recipe

Patricia Heaton joined Rachael Ray with her Cranberry Cornbread Bites recipe, proving that fancy appetizers don’t have to be hard to prepare! ([email protected] / Flickr)

For the Cranberry Relish:

  • 1/3 C sugar
  • pinch Kosher salt
  • 2 C fresh or frozen cranberries
  • 1 orange – zested

For the Mini Cornbread Muffins:

  • 3/4 C yellow cornmeal
  • 1/4 C sugar
  • 1 tsp Kosher salt
  • 1 large egg
  • nonstick cooking spray
  • 3/4 C all-purpose flour
  • 1 tbsp baking powder
  • 2/3 C whole milk
  • 6 tbsp unsalted butter – melted

For the Cranberry Cornbread Bites:

  • 1 tbsp finely chopped fresh chives
  • 3 tbsp unsalted butter – softened
  • 4 oz thinly sliced deli ham – each slice quartered

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Patricia Heaton: Rachael Ray Cranberry Cornbread Bites Recipe Directions

For the Cranberry Relish:

  1. Combine the cranberries, orange zest, sugar, 1 C water, and salt in a medium saucepan
  2. Bring to a simmer over medium-high heat
  3. Simmer for about 12 minutes, stirring occasionally, until the cranberries break down
  4. Let cool completely

For the Mini Cornbread Muffins:

  1. Preheat the oven to 350 degrees
  2. Spray a 24-C mini-muffin tin with cooking spray
  3. Whisk together the flour, cornmeal, baking powder, sugar, and salt in a large bowl
  4. In another bowl, whisk together the egg, milk, and butter until thoroughly combined
  5. Combine the wet and dry ingredients and whisk until just incorporated
  6. Evenly spoon the batter into the prepared muffin cups
  7. Bake for about 12 minutes, then let cool in the tin for 5 minutes

For the Cranberry Cornbread Bites:

  1. Stir together the butter and chives in a small bowl
  2. Cut the muffins in half crosswise using a serrated knife
  3. Spread a little of the chive butter on both sides of the muffin
  4. Add a piece of ham to the bottom half of a muffin
  5. Add a dollop of the cranberry sauce then sandwich with the muffin top
  6. Place on a platter and repeat with the rest of the muffins

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