Cranberry Cornbread Casserole

Directions

1. Place cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain.
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 zest 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 cornbread in pan; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat cornbread 10-12 minutes or until heated through.