Jamaican Cornmeal Pudding


3 cups Cornmeal
1/2 cup All-purpose flour
1 1/2 tsp Cinnamon
1 tsp Nutmeg
1 1/2 tsp Salt
2 cups Coconut Milk
3 cups Water
2 tsp Vanilla
1/2 cup Margarine (or Butter)
1 1/2 cups Sugar
1 cup Raisins
2 Tbsp Rum (optional)
1 cup Coconut Milk
1/4 cup Sugar
1/2 tsp Cinnamon


Pre-heat oven to 350 degrees
Measure dry ingredients and combine in mixing bowl.

Pour coconut milk, water and vanilla into medium-size saucepan on medium heat.

Add margarine, sugar and raisins one at a time to the saucepan and and stir until the margarine and sugar have dissolved and liquid is heated. Remove from heat and add rum, if using.

Pour 1/2 of the liquid into mixing bowl with dry ingredients and stir until smooth. Add remaining liquid, stirring until there no lumps of cornmeal and the batter is smooth.

Pour batter into a greased extra-deep 9-inch cake pan and place in pre-heated 350-degree oven for 15 minutes. (The pan I used is a 3-inch deep, 9-inch baking pan.)

Combine topping ingredients and set aside.

At 15 minute mark the batter will be thicker, take pan out of oven and stir to distribute the raisins evenly.
Pour topping over batter and place pan back into the oven for 1 hour.

When you take the pan out of the oven the top will still be gooey. Use a knife to test the pudding. It should be firm under the topping. Place pan on a cooling rack; the pudding will get firmer as it cools.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.