Blueberry Cornmeal Pudding Recipe

Blueberry Cornmeal Pudding Recipe

  • 1 cup fresh or frozen unsweetened blueberries, thawed
  • 1/2 cup sugar, divided
  • 2 cups milk
  • 6 tablespoons yellow cornmeal
  • 3/4 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  1. In a small microwave-safe bowl, combine blueberries and 1/4 cup sugar. Microwave, uncovered, on high for 3 minutes or until sugar is dissolved, stirring once.
  2. In a 3-quart microwave-safe bowl, combine the milk, cornmeal, lemon peel, and remaining sugar. Cover and microwave on high for 7 minutes or until thickened, stirring every 2 minutes. Stir in the vanilla and salt. Pour into dessert dishes; cool slightly. Top with blueberry sauce.
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