1 cup Fresh or frozen blueberries (or 1/2 cup dried blueberries)
2 cups Skim milk
1/4 cup Sugar
1/4 cup Stone-ground white cornmeal
1 large Egg, lightly beaten
1 tsp Grated orange zest
1/2 tsp Ground ginger
1/4 tsp Ground cinnamon
1/2 tsp Salt
1/4 cup Light molasses
1/4 cup Packed brown sugar


Preheat the oven to 300 degrees. Lightly grease a 1 1/2-quart baking dish or coat with nonstick spray. Pour the blueberries into the pan and spread them out evenly. In a heavy saucepan, mix the milk with the sugar. Place over medium-high heat and stir until the milk is simmering; gradually sprinkle in the cornmeal and whisk until smooth. In a small bowl, whisk the egg, orange zest, ginger, cinnamon, salt, molasses, and brown sugar together. Whisk in a small amount of the cornmeal mixture. Return the whole mixture to the saucepan and stir to blend. Pour the mixture into the prepared baking dish over the berries. Bake for 45 to 55 minutes, or until a knife inserted into the center comes out clean.