Preheat oven to 350°F. Grease a nine-by-13-inch glass baking dish. Place all ingredients in a bowl, and whisk until combined. Pour into dish and bake for 35 to 40 minutes, until firm to the touch.
Preheat oven to 350°F. In a pot, combine ginger, water, and sugar, and cook on high until water has evaporated and ginger is caramelized. Remove ginger, allow to cool, and dice. In a sauté pan, add four teaspoons of butter, onions, mushrooms, celery, and dried blueberries. Cook for three to four minutes until onions are translucent. Mix all ingredients except melted butter in a large bowl until well combined.
Pour cornbread mix into a nine-by-13-inch glass baking dish and cook uncovered for 30 minutes. Cornbread should be firm to the touch when done. Drizzle with four tablespoons of melted butter.