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Sage & Cranberry Cornbread Bites

Sweet-tart cranberry sauce sandwiched between savory sage & maple infused cornbread mini-muffins make for the best ever cornbread bites.

sage + cranberry cornbread bitesSometimes you want a nice piece of crumbly cornbread to go alongside your favorite cup of soup. Other times you want to add sage, maple syrup and orange-cranberry sauce to said cornbread and eat it on Thanksgiving. That’s where I’m at.

cornbread bitesThese sage & cranberry cornbread bites are Thanksgiving game changers. I promise, this last minute addition to your Thanksgiving table will be worth fending off fellow shoppers for that last bag of fresh cranberries. [Tweet “sage & cranberry cornbread bites = thanksgiving deliciousness #glutenfree #thanksgiving #yesplease”]

cranberry orange sauceEach herby bite greets you with warmth, deliciousness and sweet-tart goodness. These cornbread bites are so yummy I can’t really tell if they should be eaten for breakfast or alongside the maple roasted delicata squash. Either way, they’re sure to delight.

sage & cranberry cornbread bites - perfect for thanksgiving!


Sage & Cranberry Cornbread Bites

  • Author: Homegrown Provisions
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 24 1x
  • Category: Cornbread Bites
  • Cuisine: Holiday


These tiny sage & cranberry cornbread bites are the perfect gluten-free (can be made vegan) addition to your Thanksgiving table.



Sage Cornbread Bites

  • 1/4 cup maple syrup
  • 1/4 cup canola oil
  • 1 cup of almond milk + 1 tbsp of apple cider vinegar mixed in (let sit for a few minutes)
  • 1 egg (can substitute for a flax egg here – 1 tbsp flax meal + 3 tbsp water mixed well; let sit for about 5 minutes)
  • 1 cup non-GMO, course yellow cornmeal
  • 1 cup gluten-free flour (can substitute for regular baking flour here)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 cup finely chopped fresh sage

Cranberry Sauce

  • 2 cinnamon sticks
  • 2 tbsp orange zest
  • 2 tbsp orange juice
  • 1 cup cane sugar
  • 1 cup water
  • 1 12 oz bag of fresh cranberries


Sage Cornbread Bites

  1. Pre-heat oven to 375 degrees F.
  2. Grease mini-muffin pan with coconut or olive oil. Set aside.
  3. In a large bowl, sift all dry ingredients together (including sage).
  4. In a medium bowl, whisk maple syrup, almond milk mixture, an egg and oil together.
  5. Stir wet mixture into dry mixture and combine well. Batter may look a little runny. This is normal.
  6. Fill muffin tin 3/4 full.
  7. Bake until cornbread bites are golden brown. About 10-15 minutes.
  8. Once baked, transfer bites to a wire rack to let cool (5 min.)
  9. Turn out cornbread bites from tin and let cool completely.

Cranberry Sauce

  1. Place all ingredients except for orange juice in a medium sized sauce pan.
  2. Bring to a boil over medium heat.
  3. Stir often to avoid the sugar from burning.
  4. Reduce heat to a low simmer and cook until the sauce reduces down and the cranberries have burst. Sauce will be thick.
  5. Allow sauce to cool. Remove cinnamon sticks and add in orange juice. Stir to combine.


  1. Cut each mini-muffin (bite) in half with a bread knife.
  2. Spoon out a bit of cranberry sauce onto the muffin bottom and and the top.
  3. Repeat for all remaining mini-muffins.
  4. Enjoy!



December 16, 2015