Guyanese Fat Top || Corn Pone- Episode 26

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a unique flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a distinct taste.

Welcome viewers and introduce the recipe for fat top, a traditional Guyanese dessert.

Mention using freshly grated coconut and provide a link to a previous video on how to prepare it.

List ingredients: finely ground cornmeal, brown sugar, freshly grated coconut, ginger powder, cardamom, freshly ground nutmeg, salt, coconut milk, and optional evaporated milk.

Use a 9x9 inch baking dish, spray the bottom to prevent sticking.

In a bowl, combine cornmeal, grated coconut, ginger powder, cardamom, nutmeg, and salt. Whisk to combine.

Add brown sugar to the dry ingredients and mix to eliminate clumps.

Pour in coconut milk and whisk quickly to combine, noting that cornmeal absorbs liquid fast.

Pour the batter into the greased baking dish, ensuring only the bottom is greased to prevent the sides from shrinking.

Prepare the creamy layer by combining coconut milk and sugar in a bowl, whisk until sugar dissolves, and set aside.

Bake the cornmeal mixture in the oven for 20 minutes, checking that the top has just started to set.

After 20 minutes, pour the coconut milk and sugar mixture over the baked cornmeal layer.

Return to the oven and bake for an additional 38 minutes until the top layer is gelatinous.

Let cool for 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens