Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This fruit-filled cornbread is the perfect complement to a summer meal.
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.
Dietary Fiber: 4g
Easy to make. I get rave reviews whenever I make it. It's even good with Mexican dishes.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1140
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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