Red White and Blue Corn Pudding

Photo by Zachary Dailey, Dailey Life Photography
Servings: 4


Pudding ingredients

1/2 cup white cornmeal or grits

1/3 cup sugar

1/4 cup packed brown sugar

1 Tablespoon butter

1 egg

1/4 cup heavy cream

Pinch of salt

Fruit ingredients

1 cup blueberries

1 cup strawberries, chopped

3/4 cup sugar

1 tablespoon lemon juice

Pinch of salt


For the pudding: 

In a large saucepan, bring two cups of water to a boil. 

Gradually add cornmeal while vigorously whisking. 

Continue to whisk until smooth.

Reduce heat to low. 

Continue to cook and whisk until thickened, about 5 minutes.

Stir in sugar, brown sugar and salt. 

Keep cooking over low heat and stirring frequently until the mixture thickens again and the cornmeal is softened, about 8 to 10 minutes. 

Remove from heat.

Whisk in butter. 

In a small bowl, mix together egg and milk. 

Vigorously beat egg mixture into hot cornmeal mixture. 

Spoon into small ramekins or glasses. 

Press plastic wrap directly onto the surface of the pudding. 

Refrigerate overnight.

For the fruit:

Mix blueberries, strawberries, 3/4 cup sugar, lemon juice and salt together in a small bowl. 

Cover and refrigerate overnight.

Top set pudding with prepared fruit mixture and serve.

“This creamy cornmeal pudding is the perfect way to cool off on a hot Fourth of July day.” – Chef Rose


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