Heat oven to 375°F.
Combine sour cream, half & half and eggs in 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 30-40 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.
- For sweeter cornbread, toss strawberries with 1 tablespoon of sugar before adding to batter.
- If using a dark pan, decrease temperature to 350°F.; bake 40-45 minutes.