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Jamaican Cornmeal Pudding

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Servings 14
Calories 609

Ingredients

For the pudding, you will need:

  • 1/2 cup unsalted butter plus more for greasing (1/2 cup is one stick)
  • 6 cups coconut milk fresh is best, but canned is acceptable
  • 2 cups brown sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons rum optional (can use the leftover rum used to soak the raisins)
  • 1/2 cup AP flour
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon ground nutmeg freshly ground preferred
  • 1 1/2 teaspoons ground cinnamon freshly ground preferred
  • 3 cups yellow cornmeal finely ground
  • 1 cup raisins optional (can use rum-soaked raisins if you prefer)

For the sweet topping, you will need:

  • 1 cup coconut milk again, fresh is better
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon freshly ground preferred

Instructions

  • Preheat the oven to 350 degrees and make sure you have all the ingredients together.
  • Combine the coconut milk, butter, brown sugar, and vanilla extract in a saucepan and warm over medium heat.
  • Dissolve the sugar. Adjust the heat to prevent the coconut milk mixture from coming to a boil and constantly stir to avoid scorching. Add the rum and set the saucepan aside to cool.
  • Sift the flour, salt, nutmeg, cinnamon, and cornmeal together into a large mixing bowl. Stir to combine.
  • Pour the cooled coconut milk mixture very slowly into the dry ingredients.
  • Continuously stir with a whisk to prevent lumps. Don't over whip; you don't want to incorporate too much air.
  • Use a rubber spatula to scrape all of the cornmeal pudding into the buttered springform pan. Make sure to spread out the cornmeal mixture evenly. If you don't have a springform pan, you can use a well-greased pie pan or silicone pan instead.
  • If you are using raisins, sprinkle them evenly on top.
  • Put the pudding in the oven and bake for 20 minutes.
  • In a bowl, whisk together the coconut milk, brown sugar, and cinnamon for the sweet topping.
  • After 20 minutes, remove the pudding from the oven, and stir gently. Pour the sweet topping on top of the pudding.
  • Put the pudding back in the oven and cook for an additional 1 hour and 20 minutes.
  • Remove the baked pudding and let it cool in the pan for about an hour. Release the rim of the springform. It can keep wrapped in the fridge for 4 or 5 days.

Video

Nutrition

Calories: 609kcal | Carbohydrates: 76g | Protein: 7g | Fat: 33g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 338mg | Potassium: 516mg | Fiber: 4g | Sugar: 35g | Vitamin A: 204IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 6mg