What do you think of when you think about cornbread? My first thoughts are simple, plain, basic. A side dish to something else more interesting. I feel bad for the cornbread, honestly. It always gets second fiddle to the main dish. Not with this Rhubarb Upside-Down Cornbread, though. This is a show stopper, a scene-stealer, a side dish that refuses to stay on the sidelines.
The rhubarb adds a wonderful tart fruitiness and the color is eye popping. You can arrange the rhubarb in whatever pattern you like; I’m sure you can be much more creative than my simple design. The lightly sweet cornbread with maple sweetened rhubarb on top is the perfect addition to a brunch spread, or just on it’s own for breakfast.
Cornbread doesn’t want to sit in the corner anymore; help it spread it’s wings and show the world how beautiful and delicious it can be all on it’s own!
And don’t fret, it’s still so stinking easy to make you won’t break a sweat.
For another cornbread recipe that will stop the show, check out my Blueberry Cornbread Cake recipe. Seems to be a theme with me and cornbreads…
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