INGREDIENTS:1 (8 1/2 ounce) box cornbread mix
1 (7 ounce) box blueberry muffin mix
1 (3 ounce) box instant vanilla pudding
1 cup buttermilk
1 pint blackberries, blueberries or raspberries
1/4 cup granulated sugar, plus more for garnish
2 tablespoons butter
Preheat oven to 375 degrees F. Grease or spray a 10-inch deep-dish pie pan or 10-inch cast iron skillet.
In a mixing bowl combine the cornbread mix, blueberry muffin mix and the pudding mix. Add eggs and buttermilk and stir until combined. Pour batter into prepared pan. Spread berries on top of batter. Sprinkle with 1/4 cup sugar. Bake 30-35 minutes.
Remove from oven and dot with the butter. Sprinkle with additional sugar. Cool.
Grandma Gwendolyn Brown
Baking & Desserts
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