Serves: 8
Total Calories: 391
Heat the oven to 375°F. Spray a 10-inch skillet with a metal handle with oil and place in the oven while you prepare the batter.
Beat the cornbread mix, egg, oil, and pineapple juice in a large bowl with a whisk until smooth and the consistency of unbeaten cream. Fold in the blueberries. Carefully remove the hot skillet from the oven, using a thick pot holder, and place it on a scorch-proof surface. Scrape the batter into the pan and smooth the surface. Bake until the top is golden and the center springs back to gentle pressure, about 30 minutes.
Cool on a wire rack in the skillet for 5 minutes before cutting into wedges and serving.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Pineapple And Blueberry Cornbread recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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