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Jamaican Cornmeal Pudding
Sides, Desserts
Date: July 11, 2016
Ingredients:
  • Pudding:
  • 3 cups yellow cornmeal
  • 3⁄4 cup all-purpose flour
  • 2-1⁄2 cups brown sugar, divided
  • 5 cups thick coconut milk or coconut cream
  • ½ tsp. allspice
  • 1-1⁄2 tsp. grated nutmeg
  • 1-1⁄2 tsp. salt
  • 1⁄2 cup raisins, coated 1tsp. all-purpose flour
  • 1⁄2 cup shredded unsweetened coconut
  • ¼ cup of unsalted butter (1/2 stick)
  • Custard:
  • 1⁄2 cup thick coconut milk
  • 4 heaping tbsp. granulated sugar
  • 1 dash cinnamon
  • 1 dash vanilla
Preparation Steps:
  1. Pudding: sift together flour and cornmeal.
  2. Combine 2-1/4 cup brown sugar, salt, nutmeg, allspice and coconut milk. Add to the cornmeal mixture, stirring until there are no lumps. Pour into a 9” greased spring form pan.
  3. Sprinkle the coated raisins into mixture. Sprinkle the remaining brown sugar around the edges and the shredded coconut on top.
  4. Dot the surface generously with butter. Bake it at 350F for 25 minutes or until set.
  5. Custard: combine all remaining ingredients and pour the mixture on top of the cornmeal pudding. Bake for another 20 to 30 minutes or until set. Cool and serve.
Notes:

Yields:  8 servings