I’ll be honest, I’m not big on hot cereal “mushes” for breakfast like oatmeal, cream of wheat, or cornmeal. Oh, I’ll eat them and enjoy them, but they’re not my favorite. I highly prefer to eat something with substance, like toast, pancakes, waffles, etc.
However, when I saw that Mom had cornmeal on the menu for breakfast a couple mornings ago, I decided to look online for a recipe to adapt that might suit my picky palate. I found this recipe on Taste of Home, and “healthinized” it. It turned out delicious!
Blueberry Cornmeal Pudding
Ingredients: Water, Cornmeal, Honey, Lemon juice or peel (optional), Vanilla, Salt, Blueberries, & Soymilk.
Bring to boil: 2 cups Water in a saucepan.
Add: 1/4 cup Honey (or to taste), 1/4 teaspoon Salt, 1/2 teaspoon Vanilla, and 1 teaspoon Lemon/Lime juice or a dash of grated peel (optional or to taste–personally, I think it would have been better without the lemon).
Mix in a separate bowl: 2 cups COLD Water with 1 cup Cornmeal. Whisk together until no lumps of cornmeal remain.
Stir: The cold water/cornmeal mixture into the hot mixture in the saucepan. Keep stirring until your pudding has thickened.
Serve: Hot, with Soymilk and fresh/frozen Blueberries folded in.
Easy to make, absolutely delicious, and also quite healthy! Try it out, and let me know what you think!
Sarah E. Brown 