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.

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

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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!