A slice of Jamaican Cornmeal Pudding
Dessert,  Jamaican Food,  Recipes

Jamaican Cornmeal Pudding

Jamaican Cornmeal Pudding is a favorite dessert in Jamaica and throughout other Caribbean Countries. It is a firm type of pudding made with fine yellow cornmeal, coconut milk, spices and flavors.

I grew up having this not just around the holiday season, but as a special dessert after dinner on a regular day. My grandmother used to make this every time we visited her at her home. It was her way of showing her love to us.

She would bake it in the outside kitchen with hot coals on the the bottom and top. She made the best Jamaican Cornmeal Pudding with a delicious soft top.

I think that’s the favorite part of eating a slice of this pudding, the soft top. That ‘soft flushy’ top filled with sweet flavorful coconut milk. Whenever this Cornmeal Pudding was baked it was done before night fall. It was shared among your family and even the neighbors.

Pin Image for later.

Oh no, there is no way you can hide this pudding when it was baking back home. As I said before because it was baked outside, the aroma would fill the atmosphere and even the taxi man that passes by, would smell it and asked for a slice too.

For this Cornmeal Pudding recipe I choose to use a spring form baking pan. It didn’t leak out the batter too much while it was baking. Once I put the spring form with the batter in the oven, I place a large baking sheet at the bottom of the oven to catch any drippings.

After it was finished baking, it only showed 2 drippings on the baking sheet. Keep in mind that cornmeal thickens quickly. Plus, with a spring form, it is easy for slicing after removing the outer rim once it is finished baking.

Fresh Coconut Milk vs. Canned Milk

The last time I was back home in Jamaica, we all visited our Aunt for the day and my Mother baked a Cornmeal Pudding. She broke the coconut from the shell and grated it. Juice the milk and used it for the pudding.

I am not here to say that a canned coconut milk can’t be used for this recipe, yes it can. But the best thing to used is fresh coconut milk. I know that it’s hard to get a dried coconut even here where I am living in Florida.

However, I was able to get some fresh coconut milk for this pudding to honor my Grandmother’s memories.

Again, if you aren’t able to get your hand on a dried coconut to make some coconut milk, then go ahead and use the canned or even powder version.

Add Ins Option

There are two ingredients that are not listed below because these are optional. Not everyone add these to their Cornmeal Pudding.

These two ingredients are:

  • 1 cup Raisins
  • 2 Tablespoon Rum (white or dark)

For this recipe I only added some dark rum. Everyone does it different and it is all up to your taste.

How to add Raisins to your Cornmeal Pudding

Not everyone like raisins in their pudding. I am one of those persons. However, I wasn’t going to do the recipe without informing you on how to do so.

To add raisins to your Cornmeal Pudding, add a tablespoon of all purpose flour and mix well. Use a strainer to sift off the excess flour.

This process of adding the flour helps the raisins from sinking to the bottom of the pudding during the baking baking process.

Sprinkle the raisins evenly after pouring the mixture into the greased baking pan. You can check out this Jamaican Cornmeal Pudding Grace Kitchen recipe with raisins here.

How to store the Cornmeal Pudding?

My Mother always say after that first day of baking the Jamaican Cornmeal Pudding, “put it in the refrigerator because the coconut milk will spoil”.

As I said before baking a Cornmeal pudding was normally for an entire family, friends and neighbors. So therefore none would remain for the next day, unless you were lucky enough to hide a piece.

However, because it’s just 4 of us in my family there are always enough remaining for a few more days.

After the first day of baking it, I always put it in the fridge, to avoid it from spoiling. Because it is baked with coconut milk, you have to store it in a fridge.

Anything that is cooked or baked with coconut milk has to be stored in the refrigerator after cooling to avoid it from spoiling. It is just like my Jamaican Rice & Peas recipe.

Can I freeze Cornmeal Pudding?

Yes you can absolutely freeze this pudding. However, make sure it is cooled to room temperature first, before slicing it up.

Wrap each slice with plastic wrap or aluminum foil paper and place it in a freezer friendly bag. Freeze for up to a month or two.

When you are ready to eat, allow it to thaw overnight in the fridge and then warm up in the microwave at 30 seconds interval or until it is warm enough for you.

How to make Jamaican Cornmeal Pudding

Growing up I thought this was very hard to make. But once you get the mixture at the right consistency, then it will be easy for you to make.

The first step is to make the liquid mixture. Warm the coconut milk, butter, vanilla extract and brown sugar in a medium pot. Heat the mixture until the sugar is dissolved. Do not let it boil. Remove from the heat and let it cool down.

Secondly, sift the flour, salt, nutmeg, cinnamon and cornmeal in a large mixing bowl. Whisk together until fully combined.

Thirdly, right before adding the liquid mixture, add the rum at this point. Add the warm liquid to the dry ingredients, little by little and mix together with a whisk.

Finally, pour the mixture into the greased baking pan. If you are adding raisins, add them now. See above how to add the raisins. Bake for 20 minutes first. Remove from the oven, stir if you added raisins. Then add the soft top mixture on the top and bake for about 80 minutes.

Step by Step Pictures

The main ingredient to make the Cornmeal Pudding.
All the ingredients to make the Jamaican Cornmeal Pudding.
Adding the vanilla extract to the coconut milk, brown sugar and butter heating up in a medium pot.
Whisking the dry ingredients and adding the warm liquid to it.
The Jamaican Cornmeal Pudding batter.
Whisking the soft top ingredients: brown sugar, coconut milk and cinnamon.
The soft top mixture poured over the batter after 20 minutes of baking.
A finished Jamaican Cornmeal Pudding.
A finished Jamaican Cornmeal Pudding.

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Jamaican Cornmeal Pudding Recipe

Ingredients for Cornmeal Pudding

  • 3 cups fine yellow cornmeal
  • 1 1/2 teaspoon salt
  • 1/2 cup all purpose flour
  • 1 teaspoon grated nutmeg or ground nutmeg
  • 1 1/2 teaspoon ground cinnamon
  • 6 cups coconut milk
  • 1 Tablespoon vanilla extract
  • 1/2 cup (1 stick) butter
  • 2 cups brown sugar
  • 2 Tablespoon dark or white rum (optional)
  • 1 cup raisins (optional)

Ingredients for Soft Top

  • 1 cup coconut milk
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 10 inch spring form baking pan or a regular baking pan with butter. Set aside.
  2. In a medium pot, add the coconut milk, butter, brown sugar and vanilla extract and heat on medium heat. Mix until the sugar is dissolved and it is heated but not boiling. Remove from the heat and set aside to cool off.
  3. Sift all the dry ingredients: flour, salt, nutmeg, cinnamon and cornmeal in a large mixing bowl. Whisk together, until combined evenly.
  4. Add the rum to the warm liquid and stir. Pour little by little the warm liquid to the dry ingredients and mix well with a whisk. Continue to whisk for a few minutes to make sure there are no lumps and it is smooth.
  5. Pour the mixture into the greased spring from baking pan. If you are adding raisins, sprinkle them in the mixture at this time. See above the process on how to add the raisins.
  6. Bake for 20 minutes first. In the meanwhile, mix together the ingredients to make the soft top in a small bowl with a whisk to evenly combined.
  7. Remove from the oven and stir the batter to evenly distribute the raisins, if some were added. Pour the soft top mixture over the batter and bake for 80 minutes. The top of the pudding will be soft, while the bottom will be firm.
  8. Allow it cool for about an hour. Remove the outer rim of the spring from baking pan. Slice and enjoy.

Notes:

  • You can use a 10 inch spring form or a regular baking pan. The batter won’t leak out continuously but just a few drippings shown on the baking sheet placed on the lower shelf in the oven.
  • Another option is to double wrap the bottom of the spring form with aluminum foil paper to avoid any leaking of the batter.

Please let me know what you think about this Jamaican Cornmeal Pudding Recipe in the comment section below.

Thanks for stopping by and please come back again.

Blessings and Love always, as you carry on, on your YouNique Journey!

A slice of Jamaican Cornmeal Pudding

Jamaican Cornmeal Pudding

Yield: 14 Slices
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Additional Time: 20 minutes
Total Time: 1 hour 55 minutes

Jamaican Cornmeal Pudding is a firm type of pudding made with fine yellow cornmeal, coconut milk, spices and flavors.

Ingredients

  • Ingredients for Cornmeal Pudding
  • 3 cups fine yellow cornmeal
  • 1 1/2 teaspoon salt
  • 1/2 cup all purpose flour
  • 1 teaspoon grated nutmeg or ground nutmeg
  • 1 1/2 teaspoon ground cinnamon
  • 6 cups coconut milk
  • 1 Tablespoon vanilla extract
  • 1/2 cup (1 stick) butter
  • 2 cups brown sugar
  • 2 Tablespoon dark or white rum (optional)
  • 1 cup raisins (optional)
  • Ingredients for Soft Top
  • 1 cup coconut milk
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon

Instructions

    1. Preheat the oven to 350 degrees Fahrenheit. Grease a 10 inch spring form baking pan with butter. You can also use a regular 10 inch baking pan. Set aside.
    2. In a medium pot, add the coconut milk, butter, brown sugar and vanilla extract and heat on medium heat. Mix until the sugar is dissolved and it is heated but not boiling. Remove from the heat and set aside to cool off.
    3. Sift all the dry ingredients: flour, salt, nutmeg, cinnamon and cornmeal in a large mixing bowl. Whisk together, until combined evenly.
    4. Add the rum to the warm liquid and stir. Pour little by little the warm liquid to the dry ingredients and mix well with a whisk. Continue to whisk for a few minutes to make sure there are no lumps and it is smooth.
    5. Pour the mixture into the greased spring from baking pan. If you are adding raisins, sprinkle them at this time. See above the process on how to add the raisins.
    6. Bake for 20 minutes first. In the meanwhile, mix together the ingredients to make the soft top in a small bowl with a whisk to evenly combined.
    7. Remove from the oven and stir the batter to evenly distribute the raisins, if some were added. Pour the soft top mixture over the batter and bake for 80 minutes. The top of the pudding will be soft, while the bottom will be firm.
    8. Remove from the oven and let it cool for about an hour. Remove the outer rim of the spring from baking pan. Slice and enjoy.

Notes

  1. You can use a 10 inch spring form or a regular baking pan. The batter won't leak out continuously but just a few drippings shown on the baking sheet placed on the lower shelf in the oven.
  2. Another option is to double wrap the bottom of the spring form with aluminium foil paper to avoid any leaking of the batter.

Nutrition Information:
Yield: 14 Slices Serving Size: 1
Amount Per Serving: Calories: 469Total Fat: 26gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 308mgCarbohydrates: 58gFiber: 2gSugar: 29gProtein: 6g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

41 Comments

  • Cheryl

    I have been looking for a Jamaican cornmeal pudding recipe, like how my grandmothers and mother used to make it and I found this I tried it , it was Amazing between my daughter and I we had the whole pudding in a couple of days and I had to make another one that’s how good it was.

      • Kevanna

        I tried this recipe for the first time and it was fool proof. My pudding came out perfect ? I’ve always seen my grandmother make this and I also thought the process was difficult but it’s not. I did a mini video of the process and I plan on posting it on my socials. Follow me on Instagram @bakingwithkev.

        Thank you so much for sharing this recipe, it was delicious ?

        • Yanique Vincent

          Hi Kevanna, thanks for trying my recipe. I am glad it came out perfect for you and it was delicious….awesome. You can go ahead and tag me @ayouniquejourney on Instagram when you post the mini video. Thank you. Looking forward. Thanks again.

      • Krissy Bee-Wee

        Recipe is not a bad one…consistency was good. Just remember a few hacks that my mom use to use but that’s for next time.

          • Jeffrey Charles Coon

            The Jamaican cornmeal pudding’s delicious. It could’ve used more sugar. I’d add more if remade. The pudding was great for Christmas! The raisins seem extremely festive.

        • Tina

          Yessssssssssssssssss. I tried this recipe today and can I say yum yum yum. I remember the 1st time I tried to make a pudding from a different recipe and it was a CATASTROPHE. I had to throw it out…..but now I am over the moon with this recipe ?. I totally forgot about my diet today. Thanks for this DELICIOUS recipe. ?

          • Yanique Vincent

            Hi Tina,

            Thank you for trying out my recipe. I am so glad you are loving it. Girl I get you with the diet thing too, lol….I cant bake it and not eat a slice. Thanks again for your comment. Appreciate it.

          • Cecilia

            I tried to cornmeal pudding recipe and everything came out wonderful !!
            Everyone enjoyed it !!
            I’ve made my second Corn Meal Pudding now !! ???????
            Thank you for sharing this recipe !
            My God Is Awesome !!!

  • Madge Fletcher

    I tried this recipe and the pudding was deeelicious!!
    Going to do it again.
    Thanks for that sumptuous cornmeal pudding
    Always thought it’s tough but I got it this time
    Thanks again

    • Marvine

      This recipe is what I’ve been looking for! It’s the ol’ time cornmeal puddin’ recipe the way my mother and grandmother made it. I love it! The only thing missing is the ‘hell a top hell a bottom and hallelujah in the middle’. It’s a hit for my family…I so appreciate it!

  • Kerah

    Best cornmeal pudding I’ve ever made. I had a recipe but I just wasn’t satisfied with it and I wanted to improve upon it. Yours works like a charm and is super easy to follow. I appreciate YOU!

    • Donna Stimmell

      I am planning to make this for the first time and I am wondering is this supposed to be served hot or served cold. I’d like to serve it warm. Before people start eating it it will probably be out of the oven for about three to four hours. You said that it needed to go in the refrigerator so that it wouldn’t spoil. I’m hoping three to four hours is still OK. I am making this during the morning hours of Sunday, 11/22/2020, and will be taking it with me to Sunday morning service for Thanksgiving dinner afterwards.

      • Yanique Vincent

        Hi Donna,
        You should serve it warm or for some hot (lol) who cant wait for it to be cooled. I suggested it to be stored in the fridge after it is cooled, so the coconut milk that’s in it wont spoil. I don’t think 3 to 4 hours out of the oven will spoil it. But keep in mind outside temperature can play a role in it. If it stays on your counter top in the air conditioner for 3 to 4 hours then it will be ok. But leaving it out overnight, I suggest putting it in the fridge. Then when you are ready to serve, just warm it up in the microwave for a few seconds. Cornmeal Pudding takes awhile to cool down, so just keep it in a cool environment at your church. Hope that helps….Have a great Thanksgiving Service.

    • Yanique Vincent

      Hi Margaret,
      Thank you very much. I am working on one…if I don’t feel 100 about a recipe, I don’t post. But very soon there will be one. Thanks for taking the time to give me your feedback. Appreciate it a lot.

      • Kellie

        Made this today and it came out perfect. I followed your recipe without raisins and substituted 2 of the 6 cups of coconut milk with water, it was amazing. Best one I’ve made. Thank you for the recipe.

  • Julia F

    I always wanted to make a good cornmeal pudding. This one looks so good and has received so many compliments that I am going to try it and share with my African American husband and in-laws!! I am looking forward to it. I hope I don’t mess it up!!

      • Donna Stimmell

        I have bought Trader Joe’s organic coconut milk and organic coconut cream. Am I able to use coconut cream instead of coconut milk or use some of each?
        I’m also wondering if I put some coconut in it, if that would mess it up or not?

        • Yanique Vincent

          I have never used the coconut cream to bake with, always the can or making my own coconut milk from the dry coconuts. However, since coconut cream is the thick version of the coconut milk, I would suggest either the cream or the milk but not both a the same time. Mixing both will give you a thicker coconut milk.
          When you say “coconut” are talking coconut flakes or grated coconut? I have never add that before, just raisins. But I am not a fan of raisins so this recipe wasn’t done with raisins. If you do add it in, please let me know how it turns out.

          • Donna

            I didn’t add coconut. I used coconut milk (4 cans that was shy 2 ounces). I used 2 ounces of regular milk. The dish turned out well. I thought about not even worrying about making up that two ounces. It probably would have turned out just as well without the cows milk.

          • Yanique Vincent

            Hi Donna,
            Yes the 2 ounces (which is 1/4 cup) of coconut milk wouldn’t have change the end result. But I am glad it turned out well for you. Awesome. Thanks for giving it a try.

  • Kerry

    Love this recipe! It’s my first puddinb recipe was looking for a pudding that isn’t too dry. Love the flavor and consistency of this pudding. Especially love the soft top.

    Best served warm

  • Sandra

    Yanique you are a God sent. My mother baked this pudding for us with the soft top and its the most divine pudding ever. She passed away many years ago and I didn’t get the recipe for the soft top part. So I was never able to get my pudding like hers. But thank God I met upon your recipe, and by just looking at your pudding, I know the recipe must be the right one because your pudding looks just like my mom’s. Now I can make my kids and grand kids the best tasting cornmeal pudding ever. Will keep you posted. God bless you. So thankful.

    • Yanique Vincent

      Hi Sandra,
      Sorry to hear about the passing of your Mother. I am glad you found this recipe and I hope it is as close to what your Mother used to bake for you and your family. Please let me know what you think about it when you bake it. Sending you a virtual hug. God’s richest blessings to you and your family. Merry Christmas and a Happy New Year when it comes.

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