Jamaican Cornmeal Pudding Recipe
Jamaican cornmeal pudding is a rich, cornmeal and coconut-filled dessert with warm spices and a soft, custardy top that makes it hard to stop at just one slice. 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.
Servings: 12
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
Refrigerate leftovers for 3 to 5 days. To freeze, wrap well and consume within 4 to 6 weeks for best results. Thaw frozen slices in the refrigerator overnight. Warm refrigerated slices for about 20 seconds, if desired.
