This fruit-filled cornbread is the perfect complement to a summer meal.
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12 cup sour cream
13 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
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.
STEP 1
Heat oven to 375°F.
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.
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.
- 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.
