Grilled Blueberry Cornbread (6 servings) 1/4 cup brown sugar - packed 1/4 cup quick oats 3 Tablespoons all-purpose flour 2 Tablespoons + 2 teaspoons finely chopped crystallized ginger - divided 5 Tablespoon cold butter - divided 1 8.5 ounce package of cornbread mix 1 Tablespoon white sugar 1/3 cup milk 1 egg - beaten 1 cup of fresh blueberries Preheat your grill to medium (about 350 degrees). In a medium bowl, blend together the brown sugar, oats, flour and 2 teaspoons of the ginger. Cut 3 Tablespoons of the butter into this mixture by continually crumbling mixture with fingers. Set aside. Melt the remaining 2 Tablespoons of butter in a small sauce pan over low heat or in the microwave on low. In a new mixing bowl, mix together the cornbread mix, the white sugar and the remaining ginger. Add the milk, egg and melted butter. Mix until just combined and moistened. Gently fold in the blueberries. Coat an 8-inch baking pan with cooking spray. Pour the cornbread mixture into the pan. Sprinkle the brown sugar mixture over the top of cornbread mixture. Place an empty 9-inch (or slightly larger) baking pan upside-down on the grill - to the side a little so it's not directly over the the heat. Place the pan with your ingredients on top of the empty pan. Cover the grill and cook for 24 to 35 minutes or until a toothpick inserted into the center of the bread comes out dry (no batter sticking to it). Remove bread from heat and let it cook at least 15 minutes before serving. From a recipe card at my grocery store. Interesting and very tasty. I wish you had a camping section. I would put it there. Mr Breakfast would like to thank campbell for this recipe. Recipe number 2376. Submitted 8/22/2008.