Strawberry-Rhubarb Cornbread

Strawberry-Rhubarb Cornbread
15
1 Review
This fruit-filled cornbread is the perfect complement to a summer meal.
15 min
Prep Time
45 min
Total Time
9 servings

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.

Directions

  1. Heat oven to 375°F.
  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. 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.

Recipe Tips

- 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
Cholesterol
50mg
Carbohydrates
41g
Protein
6g
Fat
10g
Sodium
470mg
Dietary Fiber
4g

Recipe Comments and Reviews

Rating

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

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