Blueberry Cinnamon Cornbread

For the cornbread:

Preheat oven to 400 F.

In a medium size bowl, add the egg and whisk it a few times.

Add the milk, canola oil, flour, sugar, baking powder, salt and cornmeal. Then whisk the ingredients together.

Add ½ cup blueberries into the batter. Gently stir them into the batter (try to stir lightly so they stay whole). Set aside.

For the filling and topping:

In a small bowl, mix the cinnamon and sugar together. Set aside.

Generously grease the pans or muffin tins with butter. This cornbread can be made in muffin tins, mini loaf pans, a pie pan, or 2 small iron skillets that are about 6 1/2 inches in diameter. Another option is to use one medium size iron skillet.

Add a layer of the batter to the bottom of the pan. Then add a layer of the cinnamon and sugar mixture. Add another layer of the batter and top with the blueberries. Then top with the remaining cinnamon and sugar mixture.

Bake at 400 F for about 20 to 25 minutes or until light golden brown and a wooden toothpick inserted in the middle comes out clean.

Serve warm, cold, or at room temperature.

Adapted from the recipe “Easy Corn Bread” on the Quaker yellow cornmeal container.