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Blueberry Cornmeal Pudding

When I want something that will satisfy my sweet tooth, I make this pleasing pudding topped with blueberry sauce.— Lily Julow, Lawrenceville, Georgia.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 1 cup fresh or frozen unsweetened blueberries, thawed
  • 1/2 cup sugar, divided
  • 2 cups whole milk
  • 6 tablespoons yellow cornmeal
  • 3/4 teaspoon grated lemon zest
  • 1/2 teaspoon 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 zest 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.
Nutrition Facts
1 cup: 482 calories, 9g fat (5g saturated fat), 33mg cholesterol, 417mg sodium, 92g carbohydrate (67g sugars, 4g fiber), 11g protein.

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  • jmbullock
    Feb 5, 2011

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

  • 24jesus
    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!!

  • minacel
    Dec 6, 2008

    No comment left

  • owiemae
    Mar 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.

  • CookieCarol
    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?

  • veggielover
    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