Strawberry Rhubarb Cornbread

Recipe by Kerri Fleming
5.0 from 1 vote
Servings

6

servings
Prep time

20

minutes
Cooking time

35

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1/2 cup sour cream

  • 1/3 cup half n half (fat free will work)

  • 2 lightly beaten eggs

  • 2 (8 ½ ounce) packages of corn muffin mix

  • 1 cup chopped strawberries

  • 1 cup chopped rhubarb

Directions

  • Heat oven to 375 degrees.
  • Grease a deep dish 9 inch pie plate.
  • Combine the sour cream , half n half, and eggs.
  • Stir in muffin mixes.
  • Stir in strawberries & rhubarb.
  • Spread into pie plate.
  • Bake for 35 minutes or until a toothpick pulls out clean from the center.

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