Cornbread is already a welcome side dish on the holiday dinner table, but it could always use a little festive dressing up! Cranberry Cornbread Casserole is dressed up and ready to show off this holiday season with the summery sweetness of the cornbread with the autumn tartness and sweetness of cranberries and the crunch of pecans. A little orange zest adds fragrance and depth to the crumbly yet fluffy texture of the cornbread. Cranberry Cornbread Casserole is ready to make the holiday cheer all the brighter!
Ingredients
- 1/2 cup dried cranberries
- 1/2 cup water, boiling
- 1 (8.5-ounce) package cornbread/muffin mix
- 1 teaspoon onion powder
- 1/4 teaspoon sage, rubbed
- 1 large egg
- 1 (14.75-ounce) can cream-style corn
- 2 tablespoons butter, melted
- 1/4 cup pecans, chopped
- 1/2 teaspoon orange zest, grated
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease an 8-inch square baking dish.
Step 3 –Place the cranberries in a small bowl and cover them with the boiling water.
Step 4 –Let the cranberries stand for 5 minutes, then drain the cranberries.
Step 5 –In a small bowl, combine the muffin mix, the onion powder, and the sage.
Step 6 –In another bowl, whisk together the egg, the corn, and the butter.
Step 7 –Stir the dry ingredients mixture into the wet ingredients mixture and stir until just moistened.
Step 8 –Fold in the pecans, the orange zest, and the cranberries.
Step 9 –Transfer the mixture to the prepared baking dish.
Step 10 –Bake uncovered until set, about 20-25 minutes.
Step 11 –Serve.
