JAMAICAN CORNMEAL PUDDING | EASY & AUTHENTIC RECIPE !!

Preheat oven to 350°F (177°C) and grease a 9-inch springform or cake pan with butter, and set aside. Then, add rum or water to raisins and set aside.

In a large mixing bowl, whisk together the dry ingredients; cornmeal, flour, cinnamon, nutmeg and salt until well combined, then set aside.

Add coconut milk, water, and butter to a large saucepan and heat over medium high until butter melted. Then add vanilla and brown sugar and continue to mix well until the sugar has dissolved and the liquid is heated (not boiling). Remove saucepan from heat, and mix in the rum (optional).

Gradually add the dry ingredients into the heated wet ingredients and whisk continuously until there are no lumps and pudding mixture smooth. Gently stir in prepared raisins then pour mixture into prepared springform pan.

Pour the mixture into the prepared pan and bake in preheated oven for 15 minutes. Remove from oven after 15 minutes of baking, add the soft top (custard) topping, and then continue to bake for an additional 45 to 55 minutes.

Remove from oven, allow to cool completely, then remove from pan, slice and enjoy!

Whisk together all the ingredients for the soft top (custard), in a small bowl until well combined.

If using rum, drain off the rum using a strainer (reserve the rum for later) or if using water, discard the water. Then lightly dust the raisins in 1 tbsp of flour until coated.

Equipment Needed

Allergens