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["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 1/2 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."]
