This summer, dessert lovers can enjoy a variety of delicious blue corn treats that embody a Southwestern flair. Options include Blue Corn Flan with caramel sauce, fluffy Blue Corn Cake topped with fresh berries, and hearty Blue Corn Pancakes served with maple syrup. For a tropical twist, try Blue Corn Pudding with coconut cream or smooth Blue Corn Ice Cream sweetened with agave nectar. Unique Blue Corn Muffins with jalapeño, layered Blue Corn Tiramisu, and buttery Blue Corn Shortbread Cookies add to the fun. More delicious ideas await.
Blue Corn Flan With Caramel Sauce
Blue Corn Flan is a delightful twist on the traditional flan, offering a unique nuttiness from the blue cornmeal that sets it apart. This creamy, custard-like dessert is ideal for summer gatherings, family dinners, or any occasion that calls for a special sweet treat.
With a preparation time of about 30 minutes and a chilling time of at least 4 hours, this dessert will impress your guests with its beautiful appearance and enchanting flavor.
Ingredients:
- 1 cup blue cornmeal
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup granulated sugar (for caramel sauce)
- 1/4 cup water (for caramel sauce)
Cooking Steps:
1. Prepare the Caramel Sauce: In a medium saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium heat, swirling the pan occasionally until the sugar has dissolved and the mixture begins to simmer.
Continue cooking without stirring until it turns a deep amber color. Carefully pour the caramel into a round baking dish, swirling to coat the bottom evenly. Let it cool while you prepare the flan.
2. Make the Flan Mixture: In a saucepan, combine the blue cornmeal, milk, cream, and 3/4 cup of sugar. Cook over medium heat, stirring frequently until it thickens and bubbles slightly (about 5-7 minutes).
Remove from heat and let it cool slightly.
3. Combine Ingredients: In a mixing bowl, whisk the eggs, vanilla extract, and salt together. Once the corn mixture has cooled to a warm temperature, slowly ladle it into the egg mixture while continuously whisking (to prevent cooking the eggs).
Verify everything is well combined.
4. Bake: Pour the flan mixture over the caramel layer in the baking dish. Place the dish in a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the flan dish.
This will create a water bath for gentle cooking. Bake at 350°F (175°C) for about 50-60 minutes or until the flan is set but still slightly jiggly in the center.
5. Chill: Remove the flan from the water bath and allow it to cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to fully set.
6. Serve: To un-mold, run a knife around the edges of the flan, place a serving plate over the top, and invert. Allow the caramel sauce to drizzle over the flan and Serve chilled.
Variations and Tips:
- Flavor Enhancements: Consider adding a teaspoon of almond extract or citrus zest for additional flavor.
- Serving Suggestions: Garnish with fresh berries, whipped cream, or toasted nuts to enhance presentation and flavor.
- Storage: Keep any leftovers covered in the refrigerator for up to 3 days.
- Gluten-Free Option: This flan is naturally gluten-free as it does not contain any flour.
Blue Corn Cake With Fresh Berries
Blue corn cake with fresh berries is a delightful dessert that captures the sweet, nutty flavor of blue cornmeal, making it an exceptional choice for summer gatherings or simply a sweet treat at home. This dish is ideal for those who appreciate unique flavors and are looking for a gluten-free option since it uses blue cornmeal as its base.
The preparation time for this cake is approximately 20 minutes, with an additional baking time of 30-35 minutes.
Ingredients:
- 1 cup blue cornmeal
- 1 cup all-purpose gluten-free flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk (or non-dairy milk)
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh mixed berries (such as blueberries, raspberries, and strawberries)
- Optional: powdered sugar for dusting
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the blue cornmeal, gluten-free flour, granulated sugar, baking powder, and salt. Whisk the dry ingredients together until well mixed.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smoothly combined.
- Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Be careful not to overmix—the batter should be slightly lumpy.
- Gently fold in the fresh mixed berries, reserving a few for garnish if desired.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve the cake garnished with additional fresh berries and dust with powdered sugar if desired.
Variations and Tips:
- For a richer flavor, consider adding a teaspoon of almond extract or lemon zest to the batter.
- You can substitute fresh berries with seasonal fruits like peaches or figs for a different twist.
- Serve with a scoop of vanilla ice cream or whip cream for an extra indulgent treat.
- To make a layered cake, double the recipe and layer the cakes with whipped cream and berries in between.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Blue Corn Pancakes With Maple Syrup
Blue corn pancakes are a delightful twist on traditional pancakes, infused with the unique flavor of blue cornmeal, which provides a slightly sweet and nutty taste. This dish is perfect for a vibrant summer breakfast or brunch, making it an ideal choice for family gatherings or leisurely weekends.
The preparation time is approximately 30 minutes, including cooking time, allowing you to whip up this delicious treat without much fuss.
Ingredients:
- 1 cup blue cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups milk (or non-dairy substitute)
- 4 tablespoons melted butter (or coconut oil for a dairy-free option)
- Maple syrup (for serving)
Cooking Instructions:
- In a large mixing bowl, combine the blue cornmeal, all-purpose flour, sugar, baking powder, and salt. Mix well to guarantee all dry ingredients are evenly distributed.
- In another bowl, whisk together the eggs, milk, and melted butter until combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour ¼ cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles start to form on the surface, then flip and cook for an additional 1-2 minutes until golden brown and cooked through.
- Transfer the pancakes to a warm plate and repeat with the remaining batter.
- Serve the pancakes hot drizzled with maple syrup. Enjoy!
Variations and Tips:
- Fruit Additions: Stir in fresh blueberries, sliced bananas, or finely chopped nuts into the batter for added flavor and texture.
- Spice it Up: For a hint of warmth, add a dash of cinnamon or nutmeg to the dry mixture.
- Vegan Option: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a non-dairy milk and oil.
- Storage: Leftover pancakes can be stored in the refrigerator for up to 2 days or frozen for up to a month. Reheat in a toaster or microwave before serving.
- Serving Suggestions: Top with fresh fruit, whipped cream, or a sprinkle of powdered sugar for a special touch.
Enjoy your delightful blue corn pancakes this summer!
Blue Corn Pudding With Coconut Cream
Blue Corn Pudding with Coconut Cream is a delightful and unique dessert that showcases the rich flavor and vibrant hue of blue cornmeal. This dish is particularly ideal for summer gatherings or any occasion where you want to impress your guests with something different.
The creamy, comforting texture of the pudding pairs beautifully with the luscious coconut cream, making it a satisfying treat for both children and adults. Preparation time for this dish is approximately 30 minutes, although it should be refrigerated for a few hours to set before serving.
Ingredients:
- 1 cup blue cornmeal
- 4 cups coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for thicker pudding)
- 1 tablespoon coconut oil or butter
- Optional: fresh fruits (like mango, berries, or banana) for serving
Cooking Steps:
- In a medium saucepan, combine the blue cornmeal, coconut milk, sugar, and salt. Whisk the mixture until the cornmeal is well incorporated and there are no lumps.
- Place the saucepan over medium heat and continue to stir frequently to prevent lumps from forming. Cook for about 10-15 minutes or until the mixture starts to thicken.
- If you prefer a thicker pudding, dissolve the cornstarch in a tablespoon of water, then slowly add it to the pudding while stirring. Continue to cook for another 2-3 minutes until it reaches your desired thickness.
- Once thickened, remove from heat and stir in the vanilla extract and coconut oil or butter until fully melted and mixed through.
- Pour the pudding into individual serving dishes or one large bowl. Cover with plastic wrap and refrigerate for at least 2-3 hours, or until cold and set.
- Before serving, whip some additional coconut cream and spoon it over the top of the chilled pudding. Garnish with fresh fruits if desired.
Variations and Tips:
- For a sweeter twist, consider adding a sprinkle of cinnamon or nutmeg to the pudding mixture while cooking.
- Feel free to substitute regular milk or almond milk for coconut milk if you’re looking for a different flavor profile, though it will alter the dish slightly.
- To add some crunch, top the pudding with toasted nuts like coconut flakes or almond slivers before serving.
- This dessert can be made a day in advance, making it perfect for summer parties or picnics. Just verify it’s well covered in the fridge to maintain freshness.
Blue Corn Ice Cream With Agave Nectar
Blue Corn Ice Cream with Agave Nectar is a delightful and unique summer dessert that beautifully showcases the earthy flavor of blue corn. This homemade ice cream is perfect for those looking to impress their guests or simply indulge in a revitalizing treat on a hot day.
With a preparation time of about 30 minutes, plus a chilling time of several hours, you’ll be enjoying this creamy and subtly sweet dessert in no time!
Ingredients:
- 1 cup blue cornmeal
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup agave nectar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: toasted coconut flakes for garnish
Instructions:
- In a medium saucepan, combine the blue cornmeal and whole milk. Cook over medium heat, stirring frequently, until the mixture begins to thicken, about 8-10 minutes.
- In a separate bowl, whisk together the egg yolks, agave nectar, vanilla extract, and a pinch of salt until well combined.
- Gradually pour the warm blue corn mixture into the egg yolk mixture, stirring constantly to prevent curdling.
- Return the combined mixture to the saucepan and cook over low heat, stirring continuously, until it thickens slightly and coats the back of a spoon, about 5-7 minutes.
- Remove from heat and stir in the heavy cream until fully incorporated. Allow the mixture to cool to room temperature.
- Once cooled, cover the mixture and refrigerate for at least 3 hours or until thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically around 20-25 minutes.
- Transfer the finished ice cream to an airtight container and freeze for an additional 2-4 hours for the best texture.
- Serve scoops of the blue corn ice cream adorned with toasted coconut flakes if desired.
Variations & Tips:
- For a richer flavor, consider adding a splash of bourbon or rum to the mixture before churning.
- To incorporate a fruity twist, blend in pureed ripe bananas or strawberries during the last few minutes of churning.
- No ice cream maker? Pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches a creamy consistency.
- This ice cream pairs wonderfully with warm pie or cake for a delightful contrast of temperatures.
Blue Corn Cookies With Chocolate Chips
Blue Corn Cookies with Chocolate Chips are a delightful twist on the classic cookie, perfect for those who enjoy a unique and flavorful treat. Made with blue cornmeal, these cookies introduce a slightly nutty taste and a beautiful hue that captures the essence of summer.
They’re ideal for family gatherings, picnics, or simply as a satisfying snack with a cup of coffee or tea. The preparation time is approximately 15 minutes, with an additional 10-12 minutes for baking.
Ingredients:
- 1 cup all-purpose flour
- 1 cup blue cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, blue cornmeal, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well-combined.
- Gradually stir the dry ingredients into the wet mixture until just incorporated.
- Gently fold in the chocolate chips.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges start to turn golden brown but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations and Tips:
- For a nutty crunch, add 1/2 cup of chopped nuts, such as walnuts or pecans, to the dough.
- Experiment with different types of chocolate (dark, milk, or white chocolate) or use a mix of chocolate chips for added complexity.
- To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage. Be sure to separate layers with parchment paper to avoid sticking.
Blue Corn Tres Leches Cake
Blue Corn Tres Leches Cake is a delightful twist on the traditional Latin American dessert commonly enjoyed during summer gatherings and celebrations. Its vibrant blue hue, derived from blue cornmeal, adds a unique touch to this moist and indulgent cake, perfect for those who love experimenting with flavors and textures.
The cake absorbs three types of milk (sweetened condensed milk, evaporated milk, and heavy cream), resulting in an incredibly rich dessert that is sure to impress family and friends during barbecues, parties, or simply a sweet treat at home. The preparation time is about 30 minutes, plus an additional few hours for soaking and chilling.
Ingredients:
- 1 cup blue cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1 cup sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
- Ground cinnamon (for garnishing)
- Fresh berries or fruits (for topping, optional)
Instructions:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a medium bowl, whisk together blue cornmeal, all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, combine the sweetened condensed milk, evaporated milk, and heavy cream in a separate bowl.
- Once the cake is done, remove it from the oven and cool for about 15 minutes. Poke holes all over the cake using a fork or skewer.
- Slowly pour the milk mixture over the warm cake, allowing it to soak in. Cover the dish and refrigerate for at least 4 hours or overnight for the best flavor.
- Before serving, top with a generous dollop of whipped cream, sprinkle with ground cinnamon, and garnish with fresh berries if desired.
Variations & Tips:
- For added flavor, consider incorporating some coconut milk into the milk mixture or adding a splash of rum or flavored extract.
- If you prefer a lighter dessert, you can use a sugar substitute or opt for lower-fat milks.
- Serve with a side of fresh fruit to balance the sweetness of the cake, or drizzle with chocolate or caramel sauce for extra indulgence.
- This cake can be made a day in advance, allowing the flavors to meld beautifully.
Blue Corn Muffins With Jalapeño
Blue Corn Muffins with Jalapeño is a delightful and slightly spicy twist on the classic muffin, perfect for those who appreciate both sweet and savory flavors.
These muffins are ideal for gatherings, barbecues, or as a unique side dish to complement summer meals. With a total preparation and cooking time of around 30 minutes, they’re quick enough for busy cooks yet impressive enough to serve at special occasions.
Ingredients:
- 1 cup blue cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1-2 fresh jalapeños, finely chopped (adjust based on spice preference)
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the blue cornmeal, all-purpose flour, baking powder, salt, and sugar. Mix well until evenly combined.
- In another bowl, whisk together the milk, vegetable oil, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the chopped jalapeños and shredded cheese until evenly dispersed in the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for about 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Variations and Tips:
- For a sweeter version, reduce the amount of jalapeño and add corn kernels or blueberries for a fruity touch.
- If you prefer a milder flavor, you can use pickled jalapeños or omit them entirely.
- Serve the muffins warm with butter for a comforting snack or side dish.
- Experiment with different types of cheese, such as pepper jack for an extra kick, or goat cheese for a creamy texture.
- Consider adding herbs like cilantro or green onions to enhance the flavor profile even further.
Blue Corn Tiramisu
Blue Corn Tiramisu is a delightful and creative twist on the classic Italian dessert, putting a unique spin on the traditional recipe by utilizing blue cornmeal to add a nutty flavor and vibrant color. This dessert is perfect for summer gatherings, potlucks, or special occasions, impressing your guests with both its taste and presentation.
With a preparation time of about 30 minutes, plus chilling time in the refrigerator, this dish balances richness and lightness, making it suitable for those looking to indulge without feeling weighed down.
Ingredients:
- 1 cup brewed espresso or strong coffee, cooled
- 2 tablespoons sugar
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup blue cornmeal
- 1/2 cup powdered sugar
- 1 package savoiardi (ladyfinger cookies)
- Unsweetened cocoa powder, for dusting
- Chocolate shavings, for garnish
- Optional: bourbon or rum, for soaking cookies
Instructions:
- In a medium bowl, combine the cooled espresso or coffee with the sugar, stirring until fully dissolved. If desired, add a splash of bourbon or rum for an extra kick.
- In a large mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the mascarpone cheese, powdered sugar, vanilla extract, and blue cornmeal until just combined. Be careful not to overmix; the goal is to maintain the airiness of the whipped cream.
- Quickly dip each savoiardi cookie into the coffee mixture, ensuring they are soaked but not overly soggy. Lay them in a single layer at the bottom of an 8-inch square dish or similar-sized serving dish.
- Spread half of the blue corn mascarpone mixture over the layer of soaked cookies, smoothing it out evenly.
- Add another layer of dipped savoiardi cookies, followed by the remaining mascarpone mixture on top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
- Before serving, dust the top with unsweetened cocoa powder and garnish with chocolate shavings.
Variations and Tips:
- For a lighter version, substitute half of the mascarpone with Greek yogurt.
- Experiment with different flavorings, such as almond extract or orange zest, to complement the blue corn.
- If blue cornmeal is unavailable, you can use regular cornmeal or fine graham cracker crumbs for a different texture.
- Serve with fresh berries for added freshness and color.
- Keep the tiramisu covered in the fridge for up to 3 days for best flavor and texture.
Blue Corn Shortbread Cookies
Blue corn shortbread cookies are a delightful twist on traditional shortbread, showcasing the nutty flavor and vibrant color of blue cornmeal. These cookies are perfect for summer picnics, dessert tables, or simply enjoying with a cup of tea or coffee.
The preparation time is about 30 minutes, with an additional 20 minutes for baking. They are a unique treat that can impress guests and satisfy sweet cravings, making them ideal for both casual gatherings and special occasions.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 cup blue cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 3-5 minutes.
- Add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, blue cornmeal, salt, and baking powder.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
- Scoop tablespoon-sized portions of the cookie dough and roll into balls. Place them on the prepared baking sheet, about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass or your palm to create a round cookie shape.
- Bake in the preheated oven for 15-20 minutes, or until the edges just begin to turn golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations and Tips:
- For a sweeter treat, you can sprinkle the cookies with a bit of coarse sugar before baking.
- Feel free to add lemon zest or dried herbs like lavender or rosemary for a flavorful twist.
- If you prefer a chocolate flavor, mix in cocoa powder or chocolate chips when combining the dry ingredients.
- Store the cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage.
Blue Corn Bread Pudding With Spiced Rum Sauce
Blue Corn Bread Pudding with Spiced Rum Sauce is a delightful twist on traditional bread pudding, featuring blue cornmeal for a unique flavor and vibrant color.
This dish is perfect for summer gatherings, family reunions, or any special occasion. With a prep time of about 20 minutes and a baking time of 45 minutes, you’ll have a delicious and comforting dessert ready to impress your guests.
Ingredients:
- 2 cups blue cornmeal
- 2 cups milk
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup raisins (optional)
- 1 cup chopped pecans or walnuts (optional)
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the blue cornmeal, milk, eggs, sugar, vanilla extract, baking powder, and salt. Mix until well combined and smooth.
- If you’re adding raisins and nuts, fold them into the mixture at this point.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake in the preheated oven for about 45 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
- While the pudding is baking, prepare the spiced rum sauce by combining 1 cup of sugar, ½ cup of water, 1/4 cup of spiced rum, and a pinch of cinnamon in a saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes.
- Once the pudding has cooled slightly, drizzle the warm spiced rum sauce over the top before serving.
Variations and Tips:
- For a richer flavor, consider adding 1 cup of coconut milk in place of half the milk.
- You can substitute the spiced rum sauce with a caramel or chocolate sauce based on your preference.
- If you enjoy a more custardy bread pudding, increase the milk to 2 ½ cups and reduce the blue cornmeal to 1 ½ cups.
- Serve this dish warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
