Cranberry Cornbread Casserole Recipe

Name: Cranberry Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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 zest and cranberries.
3
Transfer to a greased 8-in. square baking dish. Bake uncovered at 400u00b0 for 20-25 minutes or until set.
4
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 350u00b0. Reheat cornbread 10-12 minutes or until heated through.

787

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup dried cranberries, 1/2 cup boiling water, 1 package (8-1/2 ounces) cornbread/muffin mix, 1 teaspoon onion powder, and more.

Yes, Cranberry Cornbread Casserole falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Cornbread Casserole

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