Cranberry Cornbread Casserole
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 9 servings.
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
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1/2 cup dried cranberries
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1/2 cup boiling water
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1 package (8-1/2 ounces) cornbread/muffin mix
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1 teaspoon onion powder
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1/4 teaspoon rubbed sage
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1 large egg
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1 can (14-3/4 ounces) cream-style corn
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2 tablespoons butter, melted
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1/4 cup chopped pecans
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1/2 teaspoon grated orange zest
Directions
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1.
Place cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain.
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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.
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3.
Transfer to a greased 8-in. square baking dish. Bake uncovered at 400° for 20-25 minutes or until set.
Nutrition Facts
1 piece: 225 calories, 9g fat (3g saturated fat), 28mg cholesterol, 369mg sodium, 35g carbohydrate (14g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.
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