Cranberry Corn Bread Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 9 |
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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) 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 |
Directions:
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. Yield: 9 servings.
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