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Blueberry Cornmeal Pudding

 Blueberry Cornmeal Pudding
"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."
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.
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.