Jamaican Cornmeal Pudding Recipe

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  • Cornmeal Pudding
  • Cornmeal Pudding 2
  • Cornmeal Pudding 3
  • 14 slicesYield
  • -10Servings+
  • 15 mPrep Time
  • 60 mCook Time
  • 1:15 hReady In
Print Recipe

Jamaican Cornmeal Pudding is an easy to make traditional Jamaican desert made primarily of cornmeal and sugar.

2 cup(s) coconut milk – > View on Amazon
6 1/2 cup(s) water
1/2 cup(s) margarine– > View on Amazon
1/2 cup(s) raisins– > View on Amazon
1 pound(s) granulated sugar– > View on Amazon
1 whole cinnamon leaf
3 cup(s) cornmeal– > View on Amazon
1/2 cup(s) counter flour– > View on Amazon
1 packet(s) milk powder– > View on Amazon
2 1/2 teaspoon(s) cinnamon powder– > View on Amazon
1 teaspoon(s) nutmeg– > View on Amazon
1 1/2 teaspoon(s) salt– > View on Amazon
2 teaspoon(s) vanilla essence– > View on Amazon
1 cup(s) whole milk– > View on Amazon
2 ounce(s) dark sugar– > View on Amazon

Ingredients

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Step by step method

  • 1

    In a large sauce pot, pour 2 cups coconut milk; 4 cups water, margarine, raisins, granulated sugar and cinnamon leaf; stir and bring to a boil.

  • 2

    Combine the cornmeal, counter flour, milk powder, 2 tsps. cinnamon powder, nutmeg, salt and vanilla essence in a bowl. Add remaining 2 1/2 cups water to soften the cornmeal mixture. Add mixture to the boiling liquid and stir briskly. Lower the flame and allow to simmer for 10 minutes, whilst constantly stirring.

  • 3

    Scrape mixture into a greased (10 inch) 24 cm baking tin.

  • 4

    For Soft Top - Combine 1 cup whole milk, remaining 1/2 tsp cinnamon powder and the dark sugar. Mix until sugar granules are dissolved.

  • 5

    Pour soft top mixture over the pudding mixture and bake at 180°C/350°F for one hour.

Tips & variations

  • Coconut milk powder may be used to substitute the coconut milk and brown sugar may substitute the granulated sugar.

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