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Blueberry Cornmeal Pudding

By: Lillian Julow

"'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.'"

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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 vanilla extract
1/4 teaspoon salt

Directions

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.