Recipe courtesy of Grace Choi

Mascarpone and Apricot Cornbread

If you don't have mascarpone cheese on hand, ricotta cheese is an excellent substitute.
  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 6 servings
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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


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.
  1. Preheat the oven to 375 degrees F. (If using a cast-iron skillet, place it in the oven while the oven preheats.)
  2. Prepare the Fleischmann's Simply Homemade Cornbread Mix according to the package directions using the butter, milk and egg. 
  3. 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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