Strawberry-Rhubarb Cornbread

Strawberry-Rhubarb Cornbread

This fruit-filled cornbread is the perfect complement to a summer meal.

15 min. prep time
9 servings
151 Rating


1/2 cup sour cream
2 Land O Lakes® Eggs, slightly beaten
2 (8 1/2-ounce) packages corn muffin mix
1 cup chopped fresh strawberries*
1 cup chopped fresh rhubarb*


Heat oven to 375°F. 

Combine sour cream, half & half and eggs in bowl until smooth. Stir in muffin mix just until moistened. Gently stir in strawberries and rhubarb.

Spread batter into greased 8- or 9-inch square baking pan. Bake 30-40 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm with butter, if desired.

*Substitute frozen rhubarb or strawberries. Thaw before chopping. Drain well on paper towels before stirring into batter.

Recipe Tip

- For sweeter cornbread, toss strawberries with 1 tablespoon of sugar before adding to batter.

- If using a dark pan, decrease temperature to 350°F.; bake 40-45 minutes.

Nutrition Facts (1 serving)

Calories: 280

Fat: 10g

Cholesterol: 50mg

Sodium: 470mg

Carbohydrates: 41g

Dietary Fiber: 4g

Protein: 6g

Recipe #12858©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

Easy to make. I get rave reviews whenever I make it. It's even good with Mexican dishes.

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