Preheat oven to 225ºF.
On a baking sheet, place corn bread cubes; bake until dry, stirring occasionally, about 1 hour; cool.
Increase oven temperature to 375ºF.
Grease a 10x12-inch pan.
In a large bowl, combine sugar, cinnamon, milk, cream, eggs, yolks and vanilla.
Gently stir in corn bread until coated. Stir in blueberries and pistachios.
Transfer blueberry mixture to prepared pan; cover.
Bake 45 minutes.
Uncover; bake until golden, about 20 minutes; cool.
In a medium saucepan, stir 2 tablespoons sugar and cornstarch together until blended; add frozen berries, toss until coated.
Cover and cook over low heat, stirring occasionally until berries thaw and mixture starts to boil, 5 to 7 minutes.
Remove lid, cook, stirring constantly, until boiling and thickened, 1 to 2 minutes. Stir in additional sugar, if desired.
To serve: Cut pudding into 3-inch squares; arrange on plates. Drizzle Blueberry Sauce over pudding. Serve with additional blueberries and whipped cream, if desired.