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

Prep Time20

Cook Time1

Total Time1 20

Course: Desserts & Treats, Jamaican, Snacks

Cuisine: Jamaican

Keyword: cornmeal pudding, cornmeal pudding recipe, jamaican cornmeal pudding, jamaican cornmeal pudding recipe, jamaican desserts, jamaican pudding, jamaican pudding recipe, jamaican snacks

Servings: 9-inch

Author: Taneisha Morris

Equipment

9-inch Round Springform Cake Pan to bake pudding in
Large Saucepan to combine and heat pudding ingredients
Whisk optional, needed if no hand mixer
Wooden Spoon to stir pudding ingredients
Measuring Spoons and Cups liquid and dry, to accurately measure ingredients
Rubber Spatula/Scraper for scraping out the pudding mixture from saucepan

Ingredients

3 cups Fine Yellow Cornmeal
1/2 cup Flour plus 1 tbsp for dusting raisins
2 tsp Ground Cinnamon
1 1/2 tsp Ground Nutmeg
1 1/2 tsp Salt adjust to taste/preference
4 cups Coconut Milk
2 cups Water
1/2 cup Unsalted Butter
1 tbsp Vanilla Extract
2 cups Brown Sugar packed
1/2 cup Raisins soaked in rum, or water, optional
2 tbsp Rum optional

Pudding Soft Top (Custard)

1 cup Coconut Milk
1/4 cup Brown Sugar
1/2 tsp Ground Cinnamon

Instructions

Cornmeal Pudding

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 raisins and set aside.
In a large mixing bowl, whisk together the dry ingredients; cornmeal, flour, cinnamon, nutmeg and salt until well combined, then set aside.
Add coconut milk, water, and butter to a large saucepan and heat over medium high until butter melted. Then add vanilla and brown sugar and continue to mix well until the sugar has dissolved and the liquid is heated (not boiling). Remove saucepan from heat, and mix in the rum (optional).
Gradually add the dry ingredients into the heated wet ingredients and whisk continuously until there are no lumps and pudding mixture smooth. Gently stir in prepared raisins then pour mixture into prepared springform pan.
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.
Remove from oven, allow to cool completely, then remove from pan, slice and enjoy!

Pudding Soft Top (Custard)

Whisk together all the ingredients for the soft top (custard), in a small bowl until well combined.

Raisins (Optional)

If using rum, drain off the rum using a strainer (reserve the rum for later) or if using water, discard the water. Then lightly dust the raisins in 1 tbsp of flour until coated.

Nutrition