Strawberry-Rhubarb Cornbread

Strawberry-Rhubarb Cornbread

This slightly sweet and fruity rhubarb cornbread makes a wonderful morning or after-school snack, as well as a perfect complement to a meal.

15 min.prep time 45 min.total time
9 servings
5 1 Rating

Ingredients

3/4 cup sour cream
1/4 cup sugar
1/4 cup Land O Lakes® Fat Free Half & Half
2 Land O Lakes® All-Natural 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, if desired

Directions

Heat oven to 375°F. Combine sour cream, sugar, half & half and eggs in medium 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 for 30 to 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 for 40 to 45 minutes.

Nutrition Facts (1 serving)

Calories: 310

Fat: 11g

Cholesterol: 70mg

Sodium: 480mg

Carbohydrates: 48g

Dietary Fiber: 1g

Protein: 6g

Recipe #12858©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

5
Easy to make. I get rave reviews whenever I make it. It's even good with Mexican dishes.
Posted Apr 11 2009 by Georgette
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