Blueberry Cornbread Pudding with Blueberry Jam Sauce

Yield: 9 servings

Ingredients

Pudding

• 3 cups cornbread, cut into 1/2 inch cubes
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries or 1 cup frozen (thawed) blueberries or 1 (15 ounce) can blueberries, drained

Blueberry Jam Sauce

• 1/2 cup blueberry jam or preserves
• 2 tablespoons orange juice
• 1 teaspoon lemon juice

Instructions

1. Heat oven to 375 degrees F. Grease an 8 inch square baking pan; set aside.

Pudding

1. On a large baking sheet, spread cornbread crumbs in a single layer; bake until toasted, about 8 minutes.
2. Meanwhile, in a large bowl, combine sugar and cinnamon.
3. Whisk in milk, eggs and vanilla extract.
4. Stir in blueberries and reserved toasted cornbread.
5. Pour into prepared pan; cover with aluminum foil.
6. Bake for 20 minutes.
7. Remove foil; bake until top is lightly browned and center is firm, 18 to 20 minutes.
8. Cut into 9 squares; serve warm with Blueberry Jam Sauce.

Blueberry Jam Sauce

1. In a microsafe bowl, stir together 1/2 cup blueberry jam or preserves, 2 tablespoons orange juice and 1 teaspoon lemon juice. Heat on HIGH until warm, about 30 seconds. Or, in a small saucepan, stir ingredients together and cook over medium heat until warm, about 3 minutes.