HOW TO MAKE JAMAICAN CORNMEAL PUDDING | Hawt Chef

Preheat the oven to 350°F.

In a bowl, combine 900 ml of coconut milk and half a can of water, then mix.

Add 1 tablespoon of vanilla extract and 1 cup of brown sugar to the coconut milk mixture and mix until dissolved.

Reserve 1/4 cup of the mixture for later use.

In a separate bowl, sift 3 cups of fine grain cornmeal to remove any coarse grains.

Add 1 cup of all-purpose flour and 1/4 cup of dried raisins to the cornmeal and mix to coat the raisins with flour.

Sift the flour and raisins together to separate any clumps.

Add 1 teaspoon of cinnamon powder, 1 teaspoon of nutmeg, and 1 teaspoon of pink salt to the dry ingredients and mix well.

Combine the dry ingredients with the wet mixture, adding more coconut milk if needed to achieve a runny batter consistency.

Grease a 9-inch baking pan with cooking spray and dust with flour.

Pour the batter into the greased baking pan and tap to remove air bubbles.

Sprinkle some raisins on top of the batter.

Distribute 2 tablespoons of butter around the edge of the pan to create a crispy edge.

Bake in the oven for 40 to 45 minutes until set.

Remove from the oven and pour the reserved mixture on top.

Return to the oven to create a soft top pudding.

Equipment Needed

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