Cranberry Cornbread Casserole

Name: Cranberry Cornbread Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 9 servings.
Ingredients: 1/2 cup dried cranberries; 1/2 cup boiling water; 1 package (8-1/2 ounces) cornbread/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 zest

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

Ingredients

1/2 cup dried cranberries
1/2 cup boiling water
1 package (8-1/2 ounces) cornbread/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 zest

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 zest 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 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.

Nutrition Facts

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

Originally published as Cranberry Cornbread Casserole in Country Woman October/November 2011

Reviews

My Review

Click stars to rate

Average Rating:

Foodie

Nov 11, 2018

Couldn't taste the 1/4 tsp sage this recipe called for and wish I had added more. Recipe was okay, but I need more flavor.
Cindy

Jan 2, 2018

This was such a strange combination, but I just had to try it. So glad I did, it's really very good. Not a huge sage fan, so upped the orange a little and added a tiny bit of honey. Everyone likes it.
ardy bare

Apr 13, 2016

something different i liked it alot
karenjo1966

Feb 17, 2014

awesomeness!!
Hannah0418

Dec 31, 2012

i'm a sucker for any type of corn bread - this one didn't disappoint. loved it.
daisey5

Sep 5, 2011

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