Blueberry Cornbread Pudding with Blueberry Jam Sauce

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

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

On a large baking sheet, spread cornbread crumbs in a single layer; bake until toasted, about 8 minutes.

Meanwhile, in a large bowl, combine sugar and cinnamon. Whisk in milk, eggs and vanilla extract. Stir in blueberries and reserved toasted cornbread. Pour into prepared pan; cover with aluminum foil. Bake for 20 minutes. Remove foil; bake until top is lightly browned and center is firm, 18 to 20 minutes. Cut into 9 squares; serve warm with Blueberry Jam Sauce.

Makes 9 servings.

Blueberry Jam Sauce: In a microwave-safe bowl, stir together 1/2 cup blueberry jam or preserves, 2 tablespoons orange juice and 1 teaspoon lemon juice. Heat on high power until warm, about 30 seconds. Or, in a small saucepan, stir ingredients together and cook over medium heat until warm, about 3 minutes.