Corn Bread:
Preheat oven to 425°F. Melt butter and cool. Sift cornmeal, flour, baking powder and salt. In a separate bowl whisk together together butter, milk, and egg, stir cornmeal mixture in egg mixture until just combined. Pour batter into a 9” greased square baking pan and bake at 425°F or until tester comes out clean, usually about 25 minutes. Cool corn bread in pan. Crumble corn bread into 1-inch pieces and transfer to a large baking pan and cut into 1-2 inch pieces, place on sheet pan and toast corn bread pieces till dry on low hear, around 225°F for 1 hour, without burning. Remove from oven and let cool completely. Can be made 1 day ahead of time.

Blueberry Coulis:
Place sugar and water in small saucepan and bring to boil, producing thin simple syrup. Add blueberries and lemon juice and lower heat, cook till berries are slightly bursting and soft. Remove mixture from heat and puree through blender till mixture is smooth. Run sauce pan through fine sieve and cheesecloth and let cool. Spoon onto bread pudding with whipped cream.

Bread Pudding:

Preheat oven to 375°F. Place corn bread pieces in large bowl. Whisk light & heavy cream, sugar, eggs, egg yolks, and vanilla and cinnamon in bowl till all incorporated together. Poor egg mixture over bread. Add blueberries and pistachios and toss to gently coat. Transfer mixture to a Sprayed 10-inch baking pan, lines with parchment paper covering baking dish with foil. Bake pudding 45 minutes. Remove foil and bake until tester center comes out clean, about 35 minutes longer. Remove bread pudding from oven and cool. When cool, un-mold pudding by turning upside down on cutting board, remove parchment paper and cut bread pudding into designated shapes or squares. Reheat and serve warm with whipped cream & blueberry coulis.