LUCY BURDETTE: We have this ridiculously large rhubarb plant outside the garden and I haven’t made a thing with it all spring. Since I was preparing cheesy green chili beans for supper, I thought this special cornbread might go well with it! We thought the result was quite delicious. If I was going to go crazy with experimenting, I might try more fruit and stir it all in to the batter. Let me
