Blueberry Cornbread

PREP
10 minutes
TOTAL TIME
40 minutes
SERVINGS
10-12
1 Package Krusteaz Honey Cornbread & Muffin Mix
1/4 Cup Packed Brown Sugar
2/3 Cup Milk
1/3 Cup Vegetable Oil
1 Large Egg
6 oz Fresh Blueberries
STEP 1

Heat oven to 400°F. Spray an 8x8” or 9x9” pan with nonstick cooking spray.

STEP 2

Stir together the cornbread mix and brown sugar in a large bowl. Stir in the milk, oil, and egg until just moistened, then fold in the blueberries carefully.

STEP 3

Spread batter in prepared pan. Bake 19-24 minutes, or until the edges are golden and a toothpick comes out clean. Cool at least 15 minutes before slicing and serving.

STEP 4

Store in an airtight container for up to 3 days or freeze for up to one month.

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