Skip Navigation
Close
Search recipes, ingredients, articles, products...
Strawberry-Rhubarb Cornbread
 
Get started!

Ingredients

1/2 cup sour cream

1/3 cup Land O Lakes® Fat Free Half & Half

2 large 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  

 

Land O Lakes® Butter with Canola Oil, if desired

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

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

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

  3. STEP 3

    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.

Tip #1

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

Tip #2

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

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.