This is a great side dish for your smorgasbord!

Cranberry Corn Bread Casserole

Ingredients

1/2 cup dried cranberries
1/2 cup boiling water
1 — 8-1/2 oz. package corn bread/muffin mix
1 teaspoon onion powder
1/4 teaspoon rubbed sage
1 large egg
1 — 14-3/4 oz. can cream-style corn
2 tablespoons butter, melted
1/4 cup chopped pecans
1/2 teaspoon grated orange peel

Directions

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

~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 peel, and cranberries.

~Transfer to a greased 8-in. square baking dish. Bake uncovered at 400° for 20 to 25 minutes (or until set).

~Makes nine servings.