Jamaican Cornmeal Pudding Recipe


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Adjust Servings
4 cups water
4 cups coconut milk
0.25 cup non-dairy or Unsalted butter (optional)
2 cups organic cane sugar
1.5tsp salt
2 tsp cinnamon
1 tsp ground nutmeg (grated)
2 tsp vanilla essence / rose water
3 cups refined cornmeal
0.75 cups all-purpose flour or regular flour - gluten-free if preferred.
0.5 cup raisins
1 cup coconut mlk
0.25 cup dark sugar
Pinch of cinnamon



For The Pudding

Preheat oven 350 degrees F, line a 10-inch round baking pan with parchment paper and brush with oil or use cooking spray and set aside.
In a large bowl combine cornmeal, all-purpose flour, coconut milk, water, butter, sugar, salt and spices.
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Place a large pot on the stove with some of the liquids and bring to a boil on medium-high.
Reduce heat to a simmer.
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Using a whisk, slowly pour cornmeal/flour mixture into a simmering liquid while stirring constantly until a thick mixture is formed.
Continue mixing to remove all lumps.
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Add raisins and stir, cover the pot and allow to simmer for about 10 minutes, stirring occasionally.
While the cornmeal is cooking, prepare the custard.
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Place cornmeal mixture into the already prepared greased pan, pour custard on top of the pudding and bake for 45 minutes.
Allow to cool for 15 minutes before slicing the cornmeal pudding.
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The Custard

Mix coconut milk, sugar and cinnamon/rose water in a medium pan and set aside.
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