Jamaican Cornmeal Pudding

By Executive Chef Simone Walker Barrett

 PREP TIME:          DIFFICULTY:           YIELD:  4 Servings

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​Ingredients

• 1lb cornmeal
• 1 cup flour
• Nutmeg 1tbsp
• Salt 1tsp
• Vanilla 2tbsp
• cup Sweet potato puree​

• Raisins 1 cup
• Red stripe beer 1
• Cinnamon powder
• 2 litres coconut milk
• 8 oz cream
• 4 oz Butter
• 1 lb sugar

​Custard ingredients:  1 pink coconut cream,  2 oz sugar,  1 oz butter,  1 tsp vanilla ,1 tsp nutmeg

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Directions

• Combine cornmeal and flour in a bowl and set aside.
  
•  Bring coconut milk, sugar, cinnamon, nutmeg, butter, raisins, and salt to a boil.
  
• Use a whisk to mix cornmeal into boiling coconut milk until thicken.stir in cream,sweet potato puree and beer.
  
•  Pour cornmeal mixture into a grease 12 inch baking pan
  
•  Bake a 350F for 50 minutes .
  
• Pour custard liquid on top of cornmeal pudding increase the oven tempture to 400F. Bake for 20 minutes more.
  
•  Remove from oven. Allow to cool completely befor serving.

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