Cranberry Corn Bread Casserole Recipe

Cranberry Corn Bread Casserole Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

What could be better on a cold day than a warm casserole and creamy sweet cornbread put together? Since it starts with a mix, this side takes no time to make. Just bake, scoop and eat. Yum!—Valery Anderson, Sterling Heights, Michigan

This recipe is:

Diabetic Friendly

[X]

Rate Cranberry Corn Bread Casserole Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cranberry Corn Bread Casserole Recipe

Prep: 15 min. Bake: 20 min.

Yield: 9 Servings

15 20 35

Ingredients

1/2 cup dried cranberries
1/2 cup boiling water
1 package (8-1/2 ounces) corn bread/muffin mix
1 teaspoon onion powder
1/4 teaspoon rubbed sage
1 egg
1 can (14-3/4 ounces) cream-style corn
2 tablespoons butter, melted
1/4 cup chopped pecans
1/2 teaspoon grated orange peel

Directions

Place cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.
In a small bowl, combine the muffin mix, onion powder and sage. In another bowl, whisk the egg, corn and butter; stir into dry ingredients just until moistened. Fold in the pecans, orange peel and cranberries.
Transfer to a greased 8-in. square baking dish. Bake uncovered at 400° for 20-25 minutes or until set. Yield: 9 servings.

Nutritional Facts 1 piece equals 216 calories, 8 g fat (3 g saturated fat), 36 mg cholesterol, 380 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Cranberry Corn Bread Casserole in Country Woman October/November 2011, p26