Cornmeal Pudding

Photo by Jeffrey Marshall

spring/summer 2008 JamaicanEats magazine

  • 6 cups milk (regular, coconut, or soy)
  • 2 cups brown sugar
  • 1 cup raisins
  • 2 tablespoons coconut oil or ½ cup soft margarine
  • 3 cups yellow cornmeal
  • 1/2 cup whole wheat or unbleached white flour
  • 1 teaspoon grated nutmeg
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons salt
  • 2 teaspoons vanilla
  • 1/2 teaspoon almond flavouring
  • 1 cup raisins (or 1/2 raisins, 1/2 currants)

For the soft top

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


  1. Preheat oven to 300 degrees F.
  2. Place 4 cups of the milk, sugar, raisins and coconut oil (margarine) in a saucepan to boil.
  3. Combine cornmeal, whole wheat flour, nutmeg, cinnamon, salt, vanilla, and almond flavouring.
  4. Add remaining 2 cups of milk to the cornmeal and flour mixture. Then gradually add to the boiling mixture and stir briskly.
  5. Lower flame and continue stirring for about 10 minutes.
  6. Pour batter into a greased baking dish.
  7. Mix together the ingredients for the soft top, pour evenly over batter in the baking dish.
  8. Bake for 1 ½ hours or until a skewer inserted into the pudding comes out clean.

Serve warm or cold. Goes down well with coffee, tea or a cold glass of milk.

Variation: Add cherry and fruits for a twist.


-By Christine Wright

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