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
My Amazon Selections:
10 inch Non-stick Springform pan
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
- Preheat the oven to 350 degrees Fahrenheit. Grease a 10 inch spring form baking pan or a regular baking pan with butter. Set aside.
- 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.
- Sift all the dry ingredients: flour, salt, nutmeg, cinnamon and cornmeal in a large mixing bowl. Whisk together, until combined evenly.
- 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.
- 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.
- 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.
- 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.
- 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!
Jamaican Cornmeal Pudding
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
- 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.
- 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.
- Sift all the dry ingredients: flour, salt, nutmeg, cinnamon and cornmeal in a large mixing bowl. Whisk together, until combined evenly.
- 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.
- 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.
- 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.
- 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.
- 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
- 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 aluminium foil paper to avoid any leaking of the batter.
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Nutrition Information:
Yield: 14 Slices Serving Size: 1Amount 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.
Annettia
Saturday 28th of September 2024
Hi! It's Saturday where I'm and it's been raining lightly all day. So I decided to make this tasty cornmeal pudding again,it smells so good can't wait to take a bite as soon as it's done baking. Thanks so much for the recipe. How about doing a recipe for sweet potato cornmeal pudding? I would love to make that too.
Yanique Vincent
Wednesday 2nd of October 2024
Hi Annettia, you are so welcome. I do have a sweet potato pudding recipe that has yellow cornmeal in it. Take a look at it and see if that's what you are referring to. Thank you so much for your support.
Angella
Sunday 26th of November 2023
I love cornmeal pudding and have a male friend you declared he loved it more than sex! This challenged me to find a recipe to satisfy him. This was excellent. I made it twice in one week. I made a couple of minor changes the second time. Less sugar and 11/2 cups coconut milk for the soft top. I've tried other recipes and this will be my go to moving forward. I made toto this morning but haven't tasted it yet. Will comment later.
Yanique Vincent
Saturday 2nd of December 2023
Hi Angella, Wow! Your friend is serious about his cornmeal pudding LOL. I am happy you made it your own and it came out excellent. Thank you for your comment.
Paulette
Sunday 13th of August 2023
Hello Yanique, Hope you are well :) I'm late to the party..I'm preparing to make my first cornmeal pudding ever. However I only have "coarse" cornmeal...can I use that or does it have to be the "fine" cornmeal? Thanks in advance Much Blessings P x
Yanique Vincent
Tuesday 22nd of August 2023
Hi Paulette, I am sorry for the late reply. However, I am never made with coarse cornmeal... always the fine type. If you did make the cornmeal pudding with it, please let me know the results. Thanks much.
Marcia
Tuesday 6th of June 2023
Hello Vincent..always wanted to learn how to make Cornmeal &Sweet Potato Pudding.was so happy to stumble upon them ..on Pinterest . I followed the recipe baked two Cornmeal Pudding last week lord my husband I was in heaven.. the pudding was soooooo good..here baking two more for my sister in-law..ππ
Thank you!
Vincent
Patti
Wednesday 5th of July 2023
@Yanique Vincent,
My comment is not negative. Itβs just funny and since your recipe seems to be the best. I want to commend you for that. The recipe has turned out excellent. My only regret is my fault by default. That is I made a mistake using the wrong cornmeal (which was already salted), then adding salt messed up the taste. However, the consistency is awesome, and I find that your recipe was one of the best Iβve followed. It was also very easy to follow. I will try my hand at it again, and will definitely be more careful in NOT using the wrong cornmeal. You will definitely hear from me again. Once again, thank youππ
Yanique Vincent
Wednesday 7th of June 2023
Hi Marcia, I am glad Hubby is enjoying it. You are most welcome. Thank you for giving it a try.
Sara
Sunday 28th of May 2023
Hi there!
I tried this recipe and got something of a cake like concoction. How long after the oven is preheated is too long to put the batter in? After the initial 20 minutes it had baked through so when I stirred it before adding the "soft top" it was literally chunks breaking off. Soft top was a fail too, I know I went wrong somehow. Any tips would be appreciated!
Thank you, Sara
Yanique Vincent
Sunday 4th of June 2023
Hi Sara, Did you add raisins to the pudding? If it is yes, then yes stir the mixture to evenly distribute the raisins. Please not that it's not something you have to do but it helps so the raisins don't stay at the bottom. If it is a no, then no need to stir the mixture. Just add the soft top mixture. In regards to the timing of when to put the batter in...for my oven, once it reached the desired temperature it beeps and that's when I put my batter in. Also, keep in mind that Cornmeal Pudding do have a firm texture and the top should be soft. Once it is cold, it is hard, but once it is warmed up, it's nice again. I hope this helps, if not let me know....I am here to help.