Blueberry Cornbread Pudding with Blueberry Sauce
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Yield: 12 portions; 2 cups sauce
  • 6 cups baked cornbread, cut into 1-inch cubes
  • 1 c sugar
  • 1 tsp ground cinnamon
  • 2 c milk
  • 1 c half-and-half
  • 4 eggs
  • 3 egg yolks
  • 2 tsp vanilla extract
  • 2 c fresh blueberries
  • ½ c unsalted pistachios, skins removed
  • 2 Tbl sugar
  • 2 tsp cornstarch
  • 3 c frozen blueberries, about 1 pd
  1. Preheat oven to 225ºF.
  2. On a baking sheet, place corn bread cubes; bake until dry, stirring occasionally, about 1 hour; cool.
  3. Increase oven temperature to 375ºF.
  4. Grease a 10x12-inch pan.
  5. In a large bowl, combine sugar, cinnamon, milk, cream, eggs, yolks and vanilla.
  6. Gently stir in corn bread until coated. Stir in blueberries and pistachios.
  7. Transfer blueberry mixture to prepared pan; cover.
  8. Bake 45 minutes.
  9. Uncover; bake until golden, about 20 minutes; cool.
  10. In a medium saucepan, stir 2 tablespoons sugar and cornstarch together until blended; add frozen berries, toss until coated.
  11. Cover and cook over low heat, stirring occasionally until berries thaw and mixture starts to boil, 5 to 7 minutes.
  12. Remove lid, cook, stirring constantly, until boiling and thickened, 1 to 2 minutes. Stir in additional sugar, if desired.
  13. To serve: Cut pudding into 3-inch squares; arrange on plates. Drizzle Blueberry Sauce over pudding. Serve with additional blueberries and whipped cream, if desired.
Recipe by Baby to Boomer Lifestyle at