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
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- 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 :
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
N_H MiRaj
[email protected]This casserole was a bit too spicy for my taste. I think I would have preferred it with less chili powder or cayenne pepper. However, the cornbread was moist and flavorful, and the cranberries added a nice tartness.
Monica Torres
[email protected]This casserole was a bit bland. I think I would have preferred it with more spices or herbs. However, the cornbread was moist and flavorful, and the cranberries added a nice tartness.
mt mehedihasan
[email protected]This casserole was easy to make and turned out great! The only problem was that it was a bit too salty for my taste. I think I would have preferred it with less salt.
Ashes
[email protected]This casserole was a bit dry. I think I would have preferred it with more butter or milk. However, the cornbread was flavorful and the cranberries added a nice tartness.
Neko Walker
[email protected]This casserole was a bit too sweet for my taste. I think I would have preferred it with less sugar. However, the cornbread was moist and flavorful, and the cranberries added a nice tartness.
Amanda Jane
[email protected]I made this casserole for a Christmas party and it was a big hit! Everyone raved about how delicious it was. The cornbread was moist and flavorful, and the cranberries added a tart sweetness. I will definitely be making this again.
wezza wezza
[email protected]This was a delicious and festive dish. I made it for Thanksgiving and it was a hit with everyone. The cornbread was moist and flavorful, and the cranberries added a tart sweetness. I will definitely be making this again.
Kerron Alexander
[email protected]This casserole was easy to make and turned out great! The only change I made was to use fresh cranberries instead of frozen. I will definitely be making this again.
Jane Jutt
[email protected]I'm not a big fan of cornbread, but I loved this casserole! The cranberries and pecans added a lot of flavor and texture. I will definitely be making this again.
Sama simo
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it! The combination of cornbread and cranberries is unique and delicious.
Agatha Moriba
[email protected]This casserole was a hit with my family! The cornbread was moist and flavorful, and the cranberries added a tart sweetness. I will definitely be making this again.