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Re: Blueberry Cornmeal Pudding

owiemae — Wed, 05 Mar 2008 19:23:12 GMT

I just substitute Splenda for the sugar in the pudding and either use Splenda to sweeten the fruit I put on top, or omit it and use the fruit plain. Strawberries and blueberries are both lovely.

Re: Blueberry Cornmeal Pudding

CookieCarol — Sun, 17 Feb 2008 23:56:19 GMT

The way I would make this healthier is by decreasing the sugar. I don't think 14 cup sugar is too much to use with 2 cups of milk. But why make a blueberry sauce (and use sugar) when plain blueberries sounds just as good (to me). As for baking it in the oven, I think the cornmeal will sink and you'll have this heavy layer on the bottom. But if you stirred it a few times at the beginning of the baking, maybe not. If baking in the oven I'd bake at 325º for 20-30 minutes (ovens vary, so watch). As for cooking on top of the stove, it will take as long as any 2 cups-milk pudding (think a mix) and this will depend on how high a heat you use. I'd guess at medium heat it will take you 20 minutes. I prefer making my pudding in the microwave since It never scorches or burns and I don't have to stir all the time. Is there a reason you want to avoid cooking in the microwave? Let us know how you did it, if you liked it, and will you make it again?

Re: Blueberry Cornmeal Pudding

veggielover — Sun, 17 Feb 2008 23:42:39 GMT

can i ask you if there is a healthier way to make this dessert? if by stove top, or oven do you know how long i could cook it? thanks

tim

Blueberry Cornmeal Pudding

Recipe-Bot — Sun, 17 Feb 2008 23:42:39 GMT

"when I want something that will satisfy my sweet tooth, I make this pleasing pudding topped with blueberry sauce," says field editor Lillian Julow, Gainesville, Florida. "Thanks to my microwave oven, it's a quick and easy dessert."

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