Recipe: Nutrition
High-Fiber
Nut-free
Vegetarian / Meatless
Directions
Prep Time
25 minutes
Cook Time
25 minutes*
Ready in
50 minutes*
- Preheat grill to medium indirect heat (300°F to 350°F). Coat an 8-inch baking pan with nonstick cooking spray. In a medium bowl combine brown sugar, oats, flour and 2 teaspoons ginger. Cut 3 tablespoons of the butter into mixture with a pastry cutter or two knives until crumbly. Set aside. Melt remaining 2 tablespoons butter; set aside.
- In another medium bowl combine cornbread mix, sugar and remaining 2 tablespoons ginger. Add milk, egg and melted butter; stir just until moistened. Gently fold in blueberries. Pour cornbread batter evenly into baking pan. Sprinkle with brown sugar mixture.
- Place an empty 9-inch baking pan, open side down, on unheated area of grill. Place cornbread pan on top of empty pan. Grill, covered, 25 to 35 minutes or until a wooden toothpick inserted into the center comes out clean. Remove and let cool.
Nutritional Information
Serving Size
1
Per Serving
Calories 374, Total Fat 15g, Saturated Fat 8g, Cholesterol 66mg, Sodium 432mg, Carbohydrate 55g, Protein 5g
Serving Size | 1 |
Calories | 374 |
Total Fat | 15g |
Total Fat (extra) | 25 |
Saturated Fat | 8g |
Saturated Fat (extra) | 43 |
Cholesterol | 66mg |
Cholesterol (extra) | 22 |
Sodium | 432mg |
Sodium (extra) | 18 |
Potassium | 134mg |
Carbohydrate | 55g |
Carbohydrate (extra) | 18 |
Fiber | 2g |
Fiber (extra) | 11 |
Protein | 5g |
Omega3 | 0g |
Vitamin A | 380IU |
Vitamin A (extra) | 8 |
Vitamin C | 4mg |
Vitamin C (extra) | 7 |
Iron | 1mg |
Iron (extra) | 6 |