5.0 from 3 votes
Jamaican Cornmeal Pudding
Bring something special to the table with this well-loved recipe.
Servings: 14
Calories: 609 kcal
Course:
Others
Ingredients
For the pudding, you will need:
- 1/2 cup unsalted butter plus more for greasing (1/2 cup is one stick)
- 6 cups coconut milk fresh is best, but canned is acceptable
- 2 cups brown sugar
- 1 tablespoon vanilla extract
- 2 tablespoons rum optional (can use the leftover rum used to soak the raisins)
- 1/2 cup AP flour
- 1 1/2 teaspoon sea salt
- 1 teaspoon ground nutmeg freshly ground preferred
- 1 1/2 teaspoons ground cinnamon freshly ground preferred
- 3 cups yellow cornmeal finely ground
- 1 cup raisins optional (can use rum-soaked raisins if you prefer)
For the sweet topping, you will need:
- 1 cup coconut milk again, fresh is better
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon freshly ground preferred
Instructions
- Preheat the oven to 350 degrees and make sure you have all the ingredients together.
- Combine the coconut milk, butter, brown sugar, and vanilla extract in a saucepan and warm over medium heat.
- Dissolve the sugar. Adjust the heat to prevent the coconut milk mixture from coming to a boil and constantly stir to avoid scorching. Add the rum and set the saucepan aside to cool.
- Sift the flour, salt, nutmeg, cinnamon, and cornmeal together into a large mixing bowl. Stir to combine.
- Pour the cooled coconut milk mixture very slowly into the dry ingredients.
- Continuously stir with a whisk to prevent lumps. Don't over whip; you don't want to incorporate too much air.
- Use a rubber spatula to scrape all of the cornmeal pudding into the buttered springform pan. Make sure to spread out the cornmeal mixture evenly. If you don't have a springform pan, you can use a well-greased pie pan or silicone pan instead.
- If you are using raisins, sprinkle them evenly on top.
- Put the pudding in the oven and bake for 20 minutes.
- In a bowl, whisk together the coconut milk, brown sugar, and cinnamon for the sweet topping.
- After 20 minutes, remove the pudding from the oven, and stir gently. Pour the sweet topping on top of the pudding.
- Put the pudding back in the oven and cook for an additional 1 hour and 20 minutes.
- Remove the baked pudding and let it cool in the pan for about an hour. Release the rim of the springform. It can keep wrapped in the fridge for 4 or 5 days.
Cup of Yum
Nutrition Information
Calories
609kcal
(30%)
Carbohydrates
76g
(25%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
19mg
(6%)
Sodium
338mg
(14%)
Potassium
516mg
(15%)
Fiber
4g
(16%)
Sugar
35g
(70%)
Vitamin A
204IU
(4%)
Vitamin C
2mg
(2%)
Calcium
69mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 609
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 76g | 25% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 338mg | 14% |
| Potassium | 516mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 69mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.