• 1/2 C dried cranberries
• 1/2 C boiling water
• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1 tsp onion powder
• 1/4 tsp sage
• 1 large egg
• 1 can (14-3/4 ounces) cream-style corn
• 2 Tbsp butter, melted
• 1/4 C chopped pecans
• 1/2 tsp grated orange zest
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-inch square baking dish. Bake uncovered at 400 degrees for 20 to 25 minutes or until set.
