Guyanese Corn Pone

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess

Preheat the oven.

Gather organic cornmeal and pour it gently into a bowl.

Mix all the dry ingredients first to avoid clumping when adding milk.

Add about 2 cups of brown sugar to the cornmeal.

Grate fresh nutmeg into the mixture, adding more if needed.

Add cinnamon to the dry ingredients.

Incorporate organic coconut shreds into the dry mixture.

Stir the dry ingredients together gently.

Add 2 cans of evaporated milk to the dry mixture quickly to prevent clumping.

Stir in coconut milk, ensuring to use a brand without additives.

Stir until the mixture becomes liquidy.

Pour the mixture into a baking pan quickly to absorb the liquid.

Bake in the oven for 20 minutes.

Prepare a coconut milk mixture with sugar to pour on top after the initial baking.

Check the baking progress; the ends should be firm and the middle slightly jiggly.

Pour the coconut milk mixture on top of the corn pone and return to the oven to bake further.

Taste test the finished corn pone.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens