"What could be better on a cold day than a warm casserole and creamy sweet cornbread put together? Since it starts with a mix, this side takes no time to make. Just bake, scoop and eat. Yum!—Valery Anderson, Sterling Heights, Michigan..."
INGREDIENTS
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1/2 cup dried cranberries
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1/2 cup boiling water
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1 package (8-1/2 ounces) corn bread/muffin mix
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1 teaspoon onion powder
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1/4 teaspoon rubbed sage
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1 large egg
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1 can (14-3/4 ounces) cream-style corn
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2 tablespoons butter, melted
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1/4 cup chopped pecans
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1/2 teaspoon grated orange zest