tbsp.
plus 2 tsp. finely chopped crystallized ginger, divided
5
tbsp.
cold butter, divided
1
8.5 oz.
pkg. corn muffin mix
1
tbsp.
granulated sugar
1/3
cup
milk
1
egg, beaten
1
cup
fresh blueberries
Directions
Preheat grill to medium indirect heat. In medium bowl, blend brown sugar, oats, flour and 2 teaspoons crystallized ginger. Cut 3 tablespoons butter into brown sugar mixture with pastry cutter or two knives until crumbly. Set aside. Melt remaining 2 tablespoons butter; set aside.
In separate medium bowl, mix cornbread mix, sugar and remaining 2 tablespoons ginger. Add milk, egg and melted 2 tablespoons butter; mix just until moistened. Gently fold in blueberries. Pour evenly into 8-inch baking pan coated with nonstick cooking spray. Sprinkle evenly with brown sugar mixture.
Place empty 9-inch baking pan open side down over unheated portion of grill. Place cornbread on top of empty pan. Cover grill and cook 25 to 35 minutes or until toothpick comes out clean. Remove and cool.
Important Wal-Mart Disclaimer: All content, including but not limited to, recipe and health information provided in In Stores Now, is for educational purposes only. Such content is intended to supplement, not substitute for, the diagnosis, treatment and advice of a medical professional. Such content does not cover all possible side effects of any new or different health program. Consult your medical professional for guidance before changing or undertaking a new diet or exercise program. Advance consultation with your physician is particularly important if you are under eighteen (18) years old, pregnant, nursing, or have health problems.
