- Preheat grill to medium indirect heat (300°F to 350°F). Coat an 8-inch baking pan with nonstick cooking spray. In a medium bowl combine brown sugar, oats, flour and 2 teaspoons ginger. Cut 3 tablespoons of the butter into mixture with a pastry cutter or two knives until crumbly. Set aside. Melt remaining 2 tablespoons butter; set aside.
- In another medium bowl combine cornbread mix, sugar and remaining 2 tablespoons ginger. Add milk, egg and melted butter; stir just until moistened. Gently fold in blueberries. Pour cornbread batter evenly into baking pan. Sprinkle with brown sugar mixture.
- Place an empty 9-inch baking pan, open side down, on unheated area of grill. Place cornbread pan on top of empty pan. Grill, covered, 25 to 35 minutes or until a wooden toothpick inserted into the center comes out clean. Remove and let cool.
View all nutritional information
Calories 374, Total Fat 15g, Saturated Fat 8g, Cholesterol 66mg, Sodium 432mg, Carbohydrate 55g, Protein 5g
|Total Fat (extra)||25|
|Saturated Fat (extra)||43|
|Vitamin A (extra)||8|
|Vitamin C (extra)||7|