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Cranberry Corn Bread Casserole

 Cranberry Corn Bread Casserole
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
9 ServingsPrep: 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 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,

2 of 2

Cranberry Corn Bread Casserole (continued)

Nutritional Facts: 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.