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Strawberry-Rhubarb Cornbread

Strawberry-Rhubarb Cornbread

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

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15 min
Prep Time
45 min
Total Time


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.

Nutrition (1 serving)

280 Calories
10 Fat (g)
50 Cholesterol (mg)
470 Sodium (mg)
41 Carbohydrates (g)
4 Dietary Fiber
6 Protein (g)
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