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Cranberry Corn Bread Casserole Recipe

Cranberry Corn Bread Casserole 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
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:9 servings


  • 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


  • 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.

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.

Reviews for Cranberry Corn Bread Casserole

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Reviewed Apr. 13, 2016

"something different i liked it alot"

Reviewed Feb. 17, 2014


Reviewed Dec. 31, 2012

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

Reviewed Sep. 5, 2011

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

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