Cranberry Corn Bread Casserole Recipe

By CarolineNGa

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

Preparation

Step 1

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 peel and cranberries.

Transfer to a greased 8-in. square baking dish. Bake uncovered at 400° for 20-25 minutes or until set.
Yield: 9 servings.

Nutritional Facts:

1 piece equals 216 calories, 8 g fat (3 g saturated fat), 36 mg cholesterol, 380 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.