Mascarpone and Apricot Cornbread
Mascarpone and Apricot Cornbread
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 519
- Total Fat
- 27
- Saturated Fat
- 13
- Carbohydrates
- 62
- Dietary Fiber
- 6
- Sugar
- 11
- Protein
- 9
- Cholesterol
- 83
- Sodium
- 883
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 519
- Total Fat
- 27
- Saturated Fat
- 13
- Carbohydrates
- 62
- Dietary Fiber
- 6
- Sugar
- 11
- Protein
- 9
- Cholesterol
- 83
- Sodium
- 883
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
Ingredients
1/3 cup unsalted butter, plus more for greasing the skillet
One 15-ounce package Fleischmann's® Simply Homemade® Cornbread Mix
1 large egg
2/3 cup milk
3/4 cup dried apricots, finely diced
1/2 cup mascarpone cheese
Directions
Special equipment:
a 9-inch cast-iron skillet or 8-by-8-inch baking dish generously butter a 9-inch cast-iron skillet or 8-by-8-inch baking dish.- Preheat the oven to 375 degrees F. (If using a cast-iron skillet, place it in the oven while the oven preheats.)
- Prepare the Fleischmann's Simply Homemade Cornbread Mix according to the package directions using the butter, milk and egg.
- Fold in the apricots and mascarpone. Pour into the prepared skillet. Bake until golden brown, about 35 minutes. Serve warm, or at room temperature with jam or fresh berries.
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