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Blueberry Cornmeal Pudding

Total Time

Prep/Total Time: 20 min.

Makes

2 servings

When I want something that will satisfy my sweet tooth, I make this pleasing pudding topped with blueberry sauce.— Lily Julow, Lawrenceville, Georgia.

Ingredients

  • 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

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 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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