Cranberry-Pecan Cornbread
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9
Servings
Servings
15m PT15M
Prep Time
Prep Time
20-25m PT20-25M
Cook Time
Cook Time
35m
Ready In
Ready In
Recipe: #25206
November 10, 2016
"Perfect side dish for the holidays and it freezes very well."
Original recipe yields 9 servings
Ingredients
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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