I normally make a sweet and spicy cornbread when I make it, so I knew this would work- it did. and it is deeeeelicious. I also needed a reason to use my new mini-bundt pan :-)
Spicy Blueberry Cornbread
1 pkg Jiffy cornbread mix
+ 1 egg, 1/3 cup milk
1 tsp crushed red pepper flakes
3/4 cup frozen blueberries tossed in flour (this keeps them from sinking to the bottom)
Preheat oven to 400*
Mix together the cornbread mix, egg, milk, and red pepper flakes.
Fold in the blueberries tossed in flour.
pour batter into a cupcake tin, or mini-bundt pan- your choice.
Bake at 400* for 15-20mins until top is golden brown.