Ingredients
1/2 cup dried cranberries1/2 cup boiling water1 package (8-1/2 ounces) cornbread/muffin mix1 teaspoon onion powder1/4 teaspoon rubbed sage1 large egg1 can (14-3/4 ounces) cream-style corn2 tablespoons butter, melted1/4 cup chopped pecans1/2 teaspoon grated orange zest
Preparation
Place cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain.
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.
Transfer to a greased 8-in. square baking dish. Bake uncovered at 400° for 20-25 minutes or until set.
