Cornmeal Pudding

the seasoned skillet

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This classic Caribbean dessert is a perfectly moist and sweet indulgence that everyone will love.

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Cornmeal Pudding

Jamaican Cornmeal Pudding, also known as cornmeal pone, is a deliciously spiced (and sometimes spiked) dessert made with finely ground yellow cornmeal, coconut milk, sugar, and warm spices.

Prep Time: 20 Min

– Fine Yellow Cornmeal – Flour – Ground Cinnamon – Ground Nutmeg – Salt – Coconut Milk – Water – Unsalted Butter – Vanilla Extract – Brown Sugar packed – Raisins soaked in rum – Rum, optional

Cook Time: 60 Min

Ingredients

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Prep Time: 20 Min

Pudding Soft Top (Custard) – Coconut Milk – Brown Sugar – Ground Cinnamon

Cook Time: 60 Min

Ingredients

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Step 1

Prepare Ingredients. Preheat oven to 350°F (177°C) and grease a 9-inch springform or cake pan with butter, and set aside. Then, add rum or water to the raisins and set aside.

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Step 2

Prepare Ingredients. In a large mixing bowl, whisk together the dry ingredients; cornmeal, flour, cinnamon, nutmeg and salt until well combined, then set aside.

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Step 3

Prepare Cornmeal Pudding Custard. Add coconut milk, water, and butter to a large saucepan and heat over medium-high until the butter is melted. Then add vanilla and brown sugar and continue to mix well until the sugar has dissolved and the liquid is heated (not boiling).

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Step 4

Combine Wet Ingredients and Dry Ingredients. Gradually add the dry ingredients to the heated wet ingredients and whisk continuously until there are no lumps and the pudding mixture is smooth. Gently stir in prepared raisins then pour mixture into the prepared springform pan.

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Step 5

Bake Cornmeal Pudding. Pour the mixture into the prepared pan and bake in preheated oven for 15 minutes. Remove from oven after 15 minutes of baking, add the soft top (custard) topping, and then continue to bake for an additional 45 to 55 minutes.

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Step 6

Bake Cornmeal Pudding. Remove from oven, allow to cool completely, then remove from pan, slice and enjoy!

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