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This fruit-filled cornbread is the perfect complement to a summer meal.
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.
Dietary Fiber: 4g
Easy to make. I get rave reviews whenever I make it. It's even good with Mexican dishes.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1140
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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