For this month’s Kitchen Bootcamp, Jen challenged us to get creative with hors d’oeuvres. It’s a perfect time of the year to experiment with new hors d’oeuvres recipes – there’s always some gathering or other to bring food to!
This month, I have chosen to share the recipe I used for one of my Project Food Blog entries: Pumpkin Cornbread Cubes with Cranberries and Gruyère. I used a recipe from the Joy of Cooking that I adapted actually so I hope Jen doesn’t mind!
I’ve made these bread cubes before - for Kitchen Bootcamp as well, but loved the way these came out with quick pumpkin cornbread – they’re so festive for the holidays!
1 cup all purpose flour
1 cup cornmeal
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup melted butter
2 eggs, beaten until foamy
3/4 cup cooked pumpkin
3/4 cup buttermilk
Cranberry sauce – about 1/2 teaspoon per bread cube
Gruyère, grated – about 50g
Heat oven to 350 degrees. Grease and flour 9 x 9 x 2 inch loaf pan.
Add the wet ingredients to the dry ingredients and stir until just combined Pour into pan and bake 20-25 minutes. This recipe works best if the cornbread is a day old or even a little stale – helps when you are cutting the cubes.
To make the bread cubes:
Pre-heat the oven to 350F. Slice crusts and ends off the bread to make the loaf rectangular. Slice in half and cut each slice into 3-4 even-sized cubes. Hollow out the centre of each cube to form a space for the filling and cheese sauce. Brush the sides with the melted butter and bake for 5-7 minutes until the cases are golden brown. Remove from oven and place on paper towels to drain excess butter.
Fill and cook the bread cubes:
Preheat oven to 400F. Fill the bread cases with ½ teaspoon cranberry sauce. Top a pinch of grated gruyère. Place the filled cases on a baking sheet and bake until the filling is hot and bubbling and golden on the top.
I also wanted to share another fabulous hors d’oeuvre I came up with recently – a mini wonton “pizza” with Asian mushrooms but you’ll have to head over to the Mushroom Channel to get that recipe. It’s SO easy and such a nice change from the sometimes heavy flavours of the season. You can find the recipe here.