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Cornmeal Pudding
INGREDIENTS:
2 cups fine yellow cornmeal
½ cup all-purpose flour
4 cups coconut milk
¼ cup melted salted butter
1 to 1 ¼ cup dark brown sugar (according to taste)
1 tsp freshly grated nutmeg
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp salt
1 tbsp vanilla extract
1 tbsp rosewater (optional)
¼ cup grated coconut (optional)
1-2 tbsp white rum (optional)
Topping:
1 cup coconut milk
¼ cup brown sugar
¼ tsp cinnamon
¼ tsp vanilla extract
INSTRUCTIONS:
1) Preheat oven to 350 degrees Fahrenheit. In a mixing bowl, whisk coconut milk, melted butter, dark brown sugar, nutmeg, cinnamon, allspice, salt, vanilla extract, rosewater, and grated coconut together.
2) Sift the cornmeal and flour into a separate bowl, and mix well until evenly combined.
3) Gradually combine the wet mixture with the dry mixture while briskly whisking to incorporate well and ensure there are no lumps. Add white rum to taste, and mix.
4) Pour the pudding mixture into a well-buttered 8-inch baking tin. Bake for 45 minutes.
5) For the topping, stir together 1 cup of coconut milk with ¼ cup brown sugar, ¼ tsp ground cinnamon, and ¼ tsp vanilla extract. Pour the topping mixture over the pudding. Bake for another 45 minutes to one hour until the soft top sets to your preference.
Allow to cool at room temperature for at least one hour before cutting. Store uneaten portion in the refrigerator for up to 3-5 days, or freeze and consume within 4-6 weeks for best results. Warm refrigerated slices for 20 seconds, if desired. Allow frozen slices to thaw in the refrigerator overnight before enjoying.
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