Strawberry-Rhubarb Cornbread

Name: Strawberry-Rhubarb Cornbread
Prep time: 15 min
Total time: 45 min
Ingredients: 1/2 cup sour cream; 1/3 cup Land O Lakes® Fat Free Half & Half; 2 large 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 with Canola Oil if desired

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Prep Time: 15 minutes

Total: 45 minutes

Servings: 9

Author : Land O'Lakes

Ingredients

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1/2 cup sour cream1/3 cup Land O Lakes® Fat Free Half & Half2 large Land O Lakes® Eggs slightly beaten2 (8 1/2-ounce) packages corn muffin mix1 cup chopped fresh strawberries *1 cup chopped fresh rhubarb *Land O Lakes® Butter with Canola Oil if desired

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Instructions

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Step 1

Heat oven to 375°F.

Step 2

Combine sour cream, half & half and eggs in bowl until smooth. Stir in muffin mix just until moistened. Gently stir in strawberries and rhubarb.

Step 3

Spread batter into greased 8- or 9-inch square baking pan. Bake 30-40 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm with butter, if desired.