Strawberry-Rhubarb Cornbread
Ingredients
Instructions
- Heat oven to 375F.
- 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.
Nutrition & Diet Analysis (per serving)
488
kcal
24% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).