Colorful Corn Cranberry Casserole This Corn Casserole Combo Combines Both Whole Kernel And Cream Style Corn Plus Bacon Bits Onion Dried Cranberries Green Chilies Roasted Red Peppers Cilantro Food

CRANBERRY CORNBREAD CASSEROLE

Steps:

• 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 zest and cranberries., Transfer to a greased 8-in. square baking dish. Bake uncovered at 400° for 20-25 minutes or until set. Freeze option: 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 350°. Reheat cornbread 10-12 minutes or until heated through.

AWESOME AND EASY CREAMY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
• In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

COLORFUL CORN & CRANBERRY CASSEROLE THIS CORN CASSEROLE COMBO COMBINES BOTH WHOLE KERNEL AND CREAM-STYLE CORN, PLUS BACON BITS, ONION, DRIED CRANBERRIES, GREEN CHILIES, ROASTED RED PEPPERS, CILANTRO,

Steps:

• Preheat oven to 350 degrees. In large bowl combine corn (thawed, if frozen), creamed corn, egg, sugar, butter, onion, bacon bits & cranberries. Mix well. Add cornbread mix and cheese. Mix well. Fold in green chilies, red peppers and cilantro. Pour into a large, greased 11x14" baking dish and bake for 45 minutes or until golden brown.