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
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
Heat oven to 375 degrees F. Grease an 8-inch square baking pan; set aside.
Pudding: 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.
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 until warm, about 30 seconds. Or, in a small saucepan, stir ingredients
together and cook over medium heat until warm, about 3 minutes.
Makes 9 servings.
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