Strawberry-Rhubarb Cornbread

1. 1

   Heat oven to 375F.

2. 2

   Combine sour cream, half & half and eggs in bowl until smooth.

3. 3

   Stir in muffin mix just until moistened.

4. 4

   Gently stir in strawberries and rhubarb.

5. 5

   Spread batter into greased 8- or 9-inch square baking pan.

6. 6

   Bake 30-40 minutes or until golden brown and toothpick inserted in center comes out clean.

7. 7

   Serve warm with butter, if desired.

8. 8

   *Substitute frozen rhubarb or strawberries.

9. 9

   Thaw before chopping.

10. 10

    Drain well on paper towels before stirring into batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.