Blue cornbread with pineapple and blueberries

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Preparation:

Grease a 9- or 8-inch (22- or 20-cm) square pan and line it with parchment paper. In a large bowl, combine the Blueberry Pineapple Cornbread mix with 1 cup of buttermilk or kefir, 2 eggs, and 4 tablespoons of melted butter. Pour into the prepared pan and bake at 425°F (220°C) until a toothpick inserted into the center comes out clean, about 25 minutes. Cool, then cut into squares.

Culinary advice

Place dry ingredients such as flour or sugar in the bottom layers of the jar.

Ingredients:

Mixture

4 dried pineapple rings, cut into pieces
1 cup dried blueberries
0.5 cup fine corn flour
1 cup blue cornmeal
0.5 cups premium flour
2 tsp baking powder
0.5 tsp of soda
1 teaspoon of salt
You will need: 1-liter glass jar

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Units of food weight