Cranberry-Pecan Cornbread

9
Servings
15m
Prep Time
20-25m
Cook Time
35m
Ready In


"Perfect side dish for the holidays and it freezes very well."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (105.4 g)
  • Calories 322.7
  • Total Fat - 17.2 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 61 mg
  • Sodium - 351.4 mg
  • Total Carbohydrate - 37.3 g
  • Dietary Fiber - 2.8 g
  • Sugars - 16.1 g
  • Protein - 5.1 g
  • Calcium - 39.4 mg
  • Iron - 1.3 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.3 mg

Step 1

Place cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.

Step 2

In a small bowl, combine the muffin mix, onion powder, sage and garlic powder.

Step 3

In another bowl, whisk the egg, corn and butter; stir into dry ingredients just until moistened. Fold in the pecans, orange peel and cranberries.

Step 4

Transfer to a greased 8-in. square baking dish.

Step 5

Bake uncovered at 400° for 20-25 minutes or until set.

Tips & Variations


No special items needed.

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