Mini Turkey Cornbread Sandwiches

I remembered a post on My Adventures in the Breadbox that Alice did way back in March and decided that some of my leftover turkey was just the thing to make mini-muffin sandwiches. The only question in my mind was to decide what type of muffins to make.

Cornbread always goes well with turkey, so adding cornmeal to the muffins was an easy decision. I wanted them to be slightly sweet and not too dry, so I added a small amount of brown sugar to them. I planned on using some leftover cranberry sauce with the turkey, and because cranberry and citrus work so well together, I also opted to add some orange juice to the muffins. I didn’t add any zest, though the juice was fresh squeezed, because I wanted the flavor to be subtle enough to prevent it from competing with the turkey.

Because I did not use muffin liners, which, by the way, I would not recommend for muffins you intend to use in sandwiches, these developed a nice little crunch, as well as nice browning, on the bottom. They were not dry, but mini muffins can be overcooked quickly and they will dry out if left in the oven too long. These made great little sandwiches and I would make the cornbread again for any corn muffin occasion. I might also use the mini muffins again as a holiday appetiser.

Orange Cornbread MiniMuffins
1 ¼ cups ap flour
¼ cup cornmeal
1 tsp baking soda
¼ tsp salt
¼ cup brown sugar
1 egg
2 tbsp (used 1 tbsp) oil
½ cup fresh oj
½ cup dried cranberries

Preheat oven to 350F. Grease two 12-cup mini muffin tins.
In a large bowl, whisk together flour, cornmeal, baking soda and salt.
In a medium bowl, whisk brown sugar, egg and oil until smooth. Add orange juice. Pour wet ingredients into dry ingredients, along with dried cranberries, and stir until just combined.
Distribute batter evenly among prepared muffin tins.
Bake at 350F for 9 -11 minutes, until a tester comes out clean.
Turn muffins out onto a wire rack to cool.
Makes 2 dozen mini muffins

11 comments

  1. Nikki K, this looks SOOOO good!! Are you trying to make me hungry here at work hehehe. I will have to try some of these- maybe make some in my lil toaster oven if possible. I LOOOVE cornbread. :)

  2. That looks so cute and sooo good!! And it really does sound like a nice combination of flavors!
    Ana

  3. Yum. That sounds good! I’m starving now! And anything miniature is cute, too.

  4. Hi Nic, it’s about time things should be in miniature portion after the abundance of food I just had this Thanksgiving. Cornbread muffin sandwiches are great with cranberries. Also, can you post a cheesecake cookie? Cheesecake cookie sounds soooo yummy!!

    John :O)

  5. Dang, just had to leave a comment about this one. THAT’S AWESOME !!! I din’t get no leftovers. Well, okay barely 1 serving of taters & gravy. But that was IT !!!
    Time to go get another turkey.

    Biggles

  6. Oh Nic, these look great! I wish I had some leftovers – I may have to make a turkey just so I do. I’m so envious of your ability to know how much of this or that to add to a dish to get what you want. Thanks for being an inspiration!

  7. Ana – Thanks. I love cranberry and turkey together.

    Dawn – Mini is particularly cute after a huge thanksgiving meal!

    John – I will get to work on that straight away. It does sound awfully good.

    Dr B – Oh no! You must do another turkey. I do hope the cornbread is acceptable, what with all its cookie ingredients and all…. =)

    Michelle – Thant *you* for reading my blog to get inspired!

  8. Well, I certainly have leftovers! This is indeed an awesome way to use them! The picture is so adorable, too…these would make for some awesome party nibbles!

  9. Hey Nic,

    I berated my brother inlaw the other evening and the next day he wrote down his cornbread recipe. In his defense, he’s never measured anything, but I’ll give this a shot.

    2 cups cornmeal
    2 cups buttermilk
    3/4 tsp baking soda
    salt to taste
    1 egg
    1/4 cup bacon grease
    1 to 2 TBLS mayo (optional)
    preheat oven to 450
    mix dry
    stir in wet
    bake at 450 for 20 to 25 minutes in cast iron skillet.

    This is my quest.

  10. Alice – I think I’ll try them with chicken, too, soon.

    Dr. B – I’m trying it, for sure.

  11. Nic – wow, those would be seriously tempting on a buffet. I never thought of using a corn muffin for a sandwich, but it sounds so right for this!

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