Directions

1. 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.
2. 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.
3. 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.