Jamaican Cornmeal Pudding

By: Chef Simone Walker-Barrett

Cornmeal Puddings are a staple dessert all across Jamaica. Below is an easy-to-follow recipe to help you master this sweet part of Jamaica’s Traditional Cuisine offering.  

Here’s how you can make it in the comfort of your own home!

PREP TIME:

DIFFICULTY:

YIELD: 4 Servings

Ingredients

For the Bread Pudding

  • 1lb cornmeal
  • 1 cup flour
  • Nutmeg 1tbsp
  • Salt 1tsp
  • Vanilla 2tbsp
  • cup Sweet potato purees
  • Raisins 1 cup
  • Red stripe beer 1
  • Cinnamon powder
  • 2 litres coconut milk
  • 8 oz cream
  • 4 oz Butter
  • 1 lb sugar

For the Custard

  • 1 pink coconut cream, 
  • 2 oz sugar,
  • 1 oz butter,
  • 1 tsp vanilla ,
  • 1 tsp nutmeg

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.

To make the Caramel Sauce

  • In a small saucepan, melt butter and add the brown sugar, whisking to combine and until thickened about 2 minutes.
  • Whisk in the whipping cream until thoroughly combined about 2 more minutes.

Serve and enjoy warm or cold!

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