Cranberry Cornbread Casserole

• 1/2 cup dried cranberries
• 1/2 cup boiling water
• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1 teaspoon onion powder
• 1/4 teaspoon rubbed sage
• 1 large egg
• 1 can (14-3/4 ounces) cream-style corn
• 2 tablespoons butter, melted
• 1/4 cup chopped pecans
• 1/2 teaspoon grated orange zest

1. Place cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.
2. 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.
3. Transfer to a greased 8-in. square baking dish. Bake uncovered at 400u0b0 for 20-25 minutes or until set.
4. 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 350u0b0. Reheat cornbread 10-12 minutes or until heated through.

cranberries, boiling water, mix, onion powder, sage, egg, creamstyle corn, butter, pecans, orange zest

Taken from www.tasteofhome.com/recipes/cranberry-cornbread-casserole/ (may not work)