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Cranberry Cornbread 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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    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

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.

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