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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

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


  1. Heat oven to 375 degrees F. Grease an 8-inch square baking pan; set aside.
  2. On a large baking sheet, spread cornbread crumbs in a single layer; bake until toasted, about 8 minutes.
  3. Meanwhile, in a large bowl, combine sugar and cinnamon.
  4. Whisk in milk, eggs and vanilla extract.
  5. Stir in blueberries and reserved toasted cornbread.
  6. Pour into prepared pan; cover with aluminum foil.
  7. Bake for 20 minutes.
  8. Remove foil; bake until top is lightly browned and center is firm, 18 to 20 minutes.
  9. Cut into 9 squares; serve warm with Blueberry Jam Sauce.
  10. 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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