Cornmeal Pudding is a favorite in Jamaica, along with Sweet Potato Pudding, it’s filling and very delicious!
*Ingredients*
3 cups refine cornmeal
3/4 cup flour (all purpose or baking flour)
2 cups sugar (1 tbsp more for custard mixture)
6 cups coconut milk (or 4 cups coconut milk mix with 2 cups evaporated milk for extra creaminess)
1/2 cup melted butter or coconut oil
1/4 cup coconut flakes (optional)
2 tsp cinnamon powder
2 tsp nutmeg
2 tsp mix spice (if available)
1 tsp salt
1 tbsp vanilla essence
2 tsp almond & rose water
1/4 cup soaked raisins (optional)
1 tsp grated ginger
Use recipe as a guide, taste and make adjustments
You could also “warm” coconut mixture for a smoother finish when mixing cornmeal.
Bake in a 8inch baking pan at a preheated oven @ 375 degree Fahrenheit for 45 minutes or until the pudding is firm
Add remaining coconut mixture on top and bake for a remaining 15-20 minutes or until done.
Thank you for watching ☺️
