Strawberry-Rhubarb Cornbread

• 1/2 cup sour cream
• 1/3 cup Land O Lakes Fat Free Half & Half
• 2 Land O Lakes Eggs, slightly beaten
• 2 (8 1/2-ounce) packages corn muffin mix
• 1 cup chopped fresh strawberries*
• 1 cup chopped fresh rhubarb*
• Land O Lakes Butter, if desired

1. Heat oven to 375F.
2. Combine sour cream, half & half and eggs in bowl until smooth.
3. Stir in muffin mix just until moistened.
4. Gently stir in strawberries and rhubarb.
5. Spread batter into greased 8- or 9-inch square baking pan.
6. Bake 30-40 minutes or until golden brown and toothpick inserted in center comes out clean.
7. Serve warm with butter, if desired.
8. *Substitute frozen rhubarb or strawberries.
9. Thaw before chopping.
10. Drain well on paper towels before stirring into batter.

sour cream, eggs, corn muffin, fresh strawberries, fresh rhubarb, butter

Taken from www.landolakes.com/recipe/1140/strawberry-rhubarb-cornbread (may not work)