This slightly sweet and fruity rhubarb cornbread makes a wonderful morning or after-school snack, as well as a perfect complement to a meal.
Heat oven to 375°F. Combine sour cream, sugar, half & half and eggs in medium bowl until smooth. Stir in muffin mix just until moistened. Gently stir in strawberries and rhubarb.
Spread batter into greased 8 or 9-inch square baking pan. Bake for 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm with butter, if desired.
*Substitute frozen rhubarb or strawberries. Thaw before chopping. Drain well on paper towels before stirring into batter.
Recipe Tip
For sweeter cornbread, toss strawberries with 1 tablespoon of sugar before adding to batter.
Recipe Tip:
If using a dark pan, decrease temperature to 350°F.; bake for 40 to 45 minutes.
