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Jamaican cornmeal pudding is a rich, coconut-flavored dessert with warm spices and a soft, custardy top that makes it hard to stop at just one slice. As a Jamaican, puddings are a special part of our food culture, and cornmeal pudding is one of those recipes that connects food with home for me. This version is simple to make, uses everyday ingredients, and gives you that delicious combination of sweet cornmeal, coconut, brown sugar, nutmeg and cinnamon in every bite.
For more traditional Jamaican dessert recipes, try my Sweet Potato Pudding and Gizzada.
What is Jamaican Cornmeal Pudding?
Jamaican cornmeal pudding is a traditional dessert made primarily with fine yellow cornmeal, coconut milk, sugar, and warm spices like nutmeg, cinnamon, and allspice. Unlike a cornmeal side dish, this is a sweet custard-like pudding with a rich, moist texture and plenty of coconut flavor. Some recipes also include raisins, rum or grated coconut, depending on personal preference.
The coconut topping is an important part of this recipe. It is poured over the pudding during baking, creating a soft layer on top as the pudding finishes cooking.
Why you’ll love this Cornmeal Pudding Recipe
- It’s a year-round treat. You don’t need to wait for a holiday or special occasion to make it. A slice of Jamaican cornmeal pudding is welcome any time of year.
- It works for breakfast, snacking or dessert. Serve it alongside a cup of tea or coffee in the morning, enjoy a slice as an afternoon snack, or make it part of dessert.
- It’s easy to make. The batter comes together with basic ingredients, and the two-stage baking process takes care of the rest.
- The coconut topping adds extra flavor. A simple mixture of coconut milk, brown sugar, cinnamon and vanilla creates a soft, sweet layer across the top.
Cornmeal Pudding ingredients
- Fine yellow cornmeal: The main ingredient that gives the pudding its signature texture and cornmeal flavor. Fine cornmeal works best here because it creates a smoother pudding.
- All-purpose flour: Helps give the pudding structure while keeping the texture tender.
- Coconut milk: Brings richness and the unmistakable coconut flavor associated with Jamaican pudding.
- Salted butter: Adds to the richness and helps round out the sweetness.
- Dark brown sugar: Provides sweetness along with a deeper molasses-like flavor.
- Freshly grated nutmeg: Adds warm, aromatic spice. Freshly grated nutmeg has especially good flavor.
- Ground cinnamon: Brings warmth and sweetness to the pudding.
- Ground allspice: Adds another layer of classic Jamaican spice.
- Salt: Balances the sweetness and brings the other flavors together.
- Vanilla extract: Adds a mellow sweetness and rounds out the spices.
- Coconut milk topping: Creates the soft, sweet layer that forms on top of the pudding during the second stage of baking.
- Brown sugar, cinnamon and vanilla: Flavor the coconut topping and complement the spices in the pudding.
- Optional add-ins: Rosewater adds a subtle floral note, fresh grated coconut adds extra coconut texture and flavor, and a small amount of white rum brings a bit of depth and warmth.
How to make Jamaican Cornmeal Pudding
Prepare the wet ingredients
I start by preheating the oven to 350°F. In a large mixing bowl, I whisk together the coconut milk, melted butter, dark brown sugar, nutmeg, cinnamon, allspice, salt, vanilla extract, rosewater and grated coconut, if using.
Combine the dry ingredients
In a separate bowl, I sift together the cornmeal and all-purpose flour. Then, I give them a good mix so the two dry ingredients are evenly distributed.
Make the pudding batter
I gradually add the wet mixture to the dry ingredients while briskly whisking. I take my time with this step because I want the cornmeal mixture to absorb the liquid evenly without leaving lumps in the batter. If using, I’ll add white rum at this point and mix well.
Start baking
I pour the batter into an 8-inch round baking pan (at least 3 inches high) greased thoroughly with butter and bake for 45 minutes. At this point, the pudding will start to set, but it still needs the coconut topping and additional baking time.
Add the coconut Milk topping
While the pudding bakes, I stir together the coconut milk, brown sugar, cinnamon and vanilla extract. After the first 45 minutes, I carefully pour the topping mixture over the pudding.
Finish baking
Finally, I return the pudding to the oven and bake for another 45 minutes to 1 hour, or until the soft top has set to my preference.
I like to let the pudding cool at room temperature for at least 1 hour before slicing. This gives it time to finish setting and makes it easier to cut.
storage
Store leftover cornmeal pudding in the refrigerator for 3 to 5 days. If you’d like to freeze it, wrap the pudding well and use it within 4 to 6 weeks for best results. Thaw frozen slices in the refrigerator overnight before serving.
For a warm slice, microwave refrigerated pudding for about 20 seconds, if desired.
Tips for the best Jamaican Cornmeal pudding
- Whisk gradually. Don’t dump all of the wet ingredients into the cornmeal mixture at once. Gradually incorporating the liquid while whisking helps create a smoother batter.
- Use fine cornmeal. Fine yellow cornmeal gives this pudding a more tender texture than a coarse grind.
- Don’t skip the second bake. The coconut topping needs time in the oven to set and become part of the finished pudding.
- Let it cool before slicing. I know it’s tempting to dig in while it’s still warm, but give it at least an hour at room temperature. The pudding will continue to set as it cools.
- Taste your sugar level. The recipe gives you a range of 1 to 1¼ cups of dark brown sugar, so you can adjust it depending on how sweet you like your pudding.
recipe variations
- Use fresh coconut milk. If you have access to fresh coconut and want to make your own coconut milk, it can add a fresh coconut flavor to the pudding.
- Adjust the sugar. Start with 1 cup of dark brown sugar and increase it to 1¼ cups if you prefer a sweeter pudding.
- Add raisins. Raisins are a popular addition to Jamaican puddings and add little bursts of sweetness throughout the pudding. If using, be sure to lightly coat them with flour before sprinkling them into the batter so they don’t sink to the bottom of the pudding.
- Add a little rum. White rum is optional, but if you enjoy the flavor, 1 to 2 tablespoons can add another layer of warmth.
frequently asked questions
One of the biggest things to watch is how you combine the wet and dry ingredients. Add the coconut milk mixture gradually while briskly whisking the cornmeal mixture. This helps prevent lumps from forming.
It’s also important not to rush the cooling process. The pudding needs time to set after coming out of the oven, so allow it to cool for at least an hour before cutting.
The first stage allows the cornmeal pudding itself to begin cooking and setting. The coconut milk topping is then added before the second stage of baking, giving it time to cook into a soft, sweet layer on top. This method also keeps you from trying to bake the topping from the beginning, when the pudding batter is still very loose.
The soft coconut topping should be set to your preference, while the center of the pudding should no longer look wet or liquid. Because ovens and baking tins can vary, use the recipe’s timing as a guide and look at the texture of the pudding as it finishes baking.
I Hope you enjoyed making this Jamaican Cornmeal Pudding.
If you try it, let me know how it turns out. I’d love to hear from you.
For more Jamaican-inspired home cooking, follow me on Instagram, Facebook, YouTube, and TikTok where I share new dishes, tips, and real-time cooking in my kitchen.
Jamaican Cornmeal Pudding Recipe
Equipment
- Mixing bowl
- whisk
- sifter
- spatula
- 8-inch cake pan (at least 3 inches high) or 10-inch springform pan
Ingredients
- 2 cups fine yellow cornmeal
- 1/2 cup all-purpose flour
- 4 cups coconut milk
- 1/4 cup melted slated butter
- 1 to 1¼ cups dark brown sugar, according to taste
- 1 tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 1 tbsp rosewater, optional
- 1/4 cup freshly grated coconut, optional
- 1 tbsp white rum, optional
For the topping
- 1 cup coconut milk
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F. In a mixing bowl, whisk together the coconut milk, melted butter, dark brown sugar, nutmeg, cinnamon, allspice, salt, vanilla extract, rosewater and grated coconut, if using.
- Sift the cornmeal and flour into a separate bowl. Mix well until evenly combined.
- Gradually combine the wet mixture with the dry mixture while briskly whisking to incorporate well and prevent lumps. Add the white rum, if using, and mix.
- Pour the pudding mixture into a well-buttered 8-inch cake pan (at least 3 inches high) or a 10-inch springform pan.Bake for 45 minutes.
- While the pudding bakes, stir together the coconut milk, brown sugar, cinnamon and vanilla extract for the topping.
- After 45 minutes, carefully pour the topping mixture over the pudding. Return to the oven and bake for another 45 minutes to1 hour, or until the soft top sets to your preference.
- Allow the pudding to cool at room temperature for at least 1 hour before cutting and serving.
Notes
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