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!
Pumpkin Cornbread
Ingredients
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
Method:
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.
Want to join us working through the chapters of the Professional Chef? Check out the Kitchen Bootcamp page here and buy The Professional Chef on Amazon.ca or Amazon.com.
Pumpkin cornbread cubes filled with cheese! Wow, what a great combination and totally seasonal. Those would be good with cocktails, a little salty and a little sweet.
Yes I liked the sweet/ salty combo too!
I don’t know which I like better – can I grab a couple of those?
They are both REALLY good!
I love how different these appetizers are, they are so unique! Hope you are enjoying your vacation.
Cheers Nicole – I was going for “different” – seems I succeeded!
I love this idea! I’ve bookmarked it for next year when I have access to all of these ingredients.
Gorgeous little bites of food! Unique and flavorful indeed.
Thanks – I liked how different they are to regular holiday party food!
I love how unique both of your offerings are! The bread cubes are a great idea, and I can already see how versatile they can be…sweet, savoury, you name it! Theresa
It’s a very versatile recipe – one of the reasons I love it!
Yes, well, the nice thing about little bites is you can eat a ton of them. … um, right? I will head over to the Mushroom Channel, I really like those little pizzas of yours. But then, you seem to have a way with coming up with fun variations on pizza, don’t you!
Well I had a bit of practice during PFB! But I was really pleased with how the wonton ones came out here!
These look delicious! I love entertaining so I am definitely going to try these. Thanks for sharing.
Thanks – I like the “wow factor” in both of them!
These are definitely creative hors d’oeuvres! I love that you used pumpkin in savory recipe too – there’s always so many sweet recipes, but it can be wonderful as a savory ingredient. I would definitely eat a lot of these if they were at a holiday party!
I much prefer pumpkin in savoury dishes actually!
Look at you, Mardi- getting over your pumpkin fears and all!
Hey I just posted the recipe. Didn’t say I would be eating them anytime soon 😉
Both of the appetizers look great and I am sure would taste great. The problem is that I doubt I have the chops to make them as good as you did. I guess that means I have to invite you to our next cocktail party!
Jason
LOL. I thought they would be hard to make but they are actually much easier than they look. Which is a good thing – you want people to think you have been slaving in the kitchen!
Wow…those Pumpkin cornbread need to come with a fabulousness warning! I am not worthy! LOL
I love the fact that they are beautifully seasonal in colour and flavour!
I’m always looking for new hors-d’oeuvres ideas for my job and those are great ideas. If i use them do i have to pay you royalties? 😛 Nicely done, Mardi. And a Merry Christmas to you!
Oh use away – I am flattered you think they might be worthy of your clients!
The wonton pizza is really interesting. Merry Christmas sweetie!
I love the flavours – so different than the regular holiday offerings!
Both fabulous but WOW those cornbread cubes are fabulous and perfect for a holiday party. Or for eating in front of the tv. Anytime. LOVE them! Happy Happy Holidays, dear Mardi! xo
Yes the bread cubes are pretty fantastic!
This hors d’oeuvres would be perfect to serve during winter entertaining. The melted cheese reminds me of snow, and the cranberry makes me think of Rudolph the red nosed raindeer’s nose.
Merry Christmas Mardi! I’m really looking forward to reconnected with you in March.
Oh you are right Christine – they are very Christmassy looking!!!
You did such a good job with this challenge… I did not. I made roasted nuts. That is all. Thanks for participating!
Thanks – I love apps and I guess I was inspired!
Wow, those cornbread cubes look delicious. Definitely one of the most unique and original hors d’oeuvres I’ve ever seen.
Thank you so much! I was pretty happy with how they both turned out!