Blueberry Cornmeal Pudding Recipe
Blueberry Cornmeal Pudding Recipe photo by Taste of Home

Blueberry Cornmeal Pudding Recipe

Publisher Photo
"when I want something that will satisfy my sweet tooth, I make this pleasing pudding topped with blueberry sauce," says field editor Lillian Julow, Gainesville, Florida. "Thanks to my microwave oven, it's a quick and easy dessert."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 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 McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt

Nutritional Facts

1 serving (1 cup) equals 482 calories, 9 g fat (5 g saturated fat), 33 mg cholesterol, 417 mg sodium, 92 g carbohydrate, 4 g fiber, 11 g protein.

Directions

  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-qt. 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. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Blueberry Cornmeal Pudding in Taste of Home April/May 2005, p57

Nutritional Facts

1 serving (1 cup) equals 482 calories, 9 g fat (5 g saturated fat), 33 mg cholesterol, 417 mg sodium, 92 g carbohydrate, 4 g fiber, 11 g protein.

Reviews for Blueberry Cornmeal Pudding

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 5, 2011

"Made it just as directed, and loved how easy it was! The blueberry syrup/sauce is spectacular and super easy."

MY REVIEW
Reviewed Oct. 9, 2010

"I have made this quite a few times now and I make the cornmeal mixture on the stove top. I just stir and cook till thick. doesn't take long at all...just keep stirring so it wont scorch. I add some fresh lemon juice to the cornmeal mix and lemon peel to the blueberry sauce. YUM!!"

MY REVIEW
Reviewed Mar. 5, 2008 Edited Nov. 5, 2008

"I just substitute Splenda for the sugar in the pudding and either use Splenda to sweeten the fruit I put on top, or omit it and use the fruit plain. Strawberries and blueberries are both lovely."

MY REVIEW
Reviewed Feb. 17, 2008

"The way I would make this healthier is by decreasing the sugar. I don't think 14 cup sugar is too much to use with 2 cups of milk. But why make a blueberry sauce (and use sugar) when plain blueberries sounds just as good (to me). As for baking it in the oven, I think the cornmeal will sink and you'll have this heavy layer on the bottom. But if you stirred it a few times at the beginning of the baking, maybe not. If baking in the oven I'd bake at 325º for 20-30 minutes (ovens vary, so watch). As for cooking on top of the stove, it will take as long as any 2 cups-milk pudding (think a mix) and this will depend on how high a heat you use. I'd guess at medium heat it will take you 20 minutes. I prefer making my pudding in the microwave since It never scorches or burns and I don't have to stir all the time. Is there a reason you want to avoid cooking in the microwave? Let us know how you did it, if you liked it, and will you make it again?

"

MY REVIEW
Reviewed Feb. 17, 2008

"can i ask you if there is a healthier way to make this dessert? if by stove top, or oven do you know how long i could cook it? thankstim"

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