Blueberry Pudding

Preheat oven to 300 degrees F. Lightly coat six 6-ounce ramekins or custard cups with cooking spray. Set ramekins in a shallow baking pan. Set aside.

Heat and stir milk, brown sugar, cinnamon, and ginger in a large saucepan until the sugar is dissolved. Slowly stir in cornmeal. Cook and stir over medium heat until bubbly. Reduce heat to medium-low; cook and stir for 3 minutes more. Mixture will thicken.

Spoon half of the cornmeal mixture evenly into the prepared ramekins. Top with blueberries. Spoon the remaining cornmeal mixture over the blueberries. Bake for 40 to 50 minutes or until edges are bubbly. Cool on a wire rack for 20 to 30 minutes. Serve warm.