Blueberry Cornbread

Debbie Shanks

1 pkg. cornbread mix (unsweetened)
1 tbsp. sugar
2 tbsp. butter (separated)
1 pint blueberries

Preheat oven and iron skillet to 425°. Make cornbread mix according to directions adding 1 tbsp. sugar. Mix only enough to moisten ingredients. Fold in blueberries. Remove skillet from oven and add 1 tbsp. butter. Swirl to coat and melt butter. Add cornbread mixture. Bake 20 min. until golden brown on top. Remove from oven and pierce with wooden skewer several times across. Add remaining butter and let melt into the pierced areas. Slice in half and remove from iron skillet. Allow to cool to warm. Enjoy!

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