Cranberry Corn Bread Casserole Recipe

4.5 4 5
Cranberry Corn Bread Casserole Recipe
Cranberry Corn Bread Casserole Recipe photo by Taste of Home
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Cranberry Corn Bread Casserole Recipe

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4.5 4 5
Publisher Photo
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
Featured In: Southern Thanksgiving
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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 large 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.
Freeze option: Cool baked corn bread in pan; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat corn bread 10-12 minutes or until heated through.
Yield: 9 servings.
Originally published as Cranberry Corn Bread Casserole in Country Woman October/November 2011, p26

Nutritional Facts

1 piece: 216 calories, 8g fat (3g saturated fat), 36mg cholesterol, 380mg sodium, 34g carbohydrate (12g sugars, 2g fiber), 4g protein.

  • 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 large 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
  1. Place cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.
  2. 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.
  3. Transfer to a greased 8-in. square baking dish. Bake uncovered at 400° for 20-25 minutes or until set.
    Freeze option: Cool baked corn bread in pan; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat corn bread 10-12 minutes or until heated through.
    Yield: 9 servings.
Originally published as Cranberry Corn Bread Casserole in Country Woman October/November 2011, p26

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ardy bare User ID: 4495741 247033
Reviewed Apr. 13, 2016

"something different i liked it alot"

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karenjo1966 User ID: 7251627 193750
Reviewed Feb. 17, 2014

"awesomeness!!"

MY REVIEW
Hannah0418 User ID: 1795891 176731
Reviewed Dec. 31, 2012

"i'm a sucker for any type of corn bread - this one didn't disappoint. loved it."

MY REVIEW
daisey5 User ID: 146806 193749
Reviewed Sep. 5, 2011

"This was very good but a little on the heavy side."

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