Best Cornmeal Pudding/Fat Top|Guyanese Style|Guyanese Cooking :)

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while adding a nutty flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with healthy fats.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor complexity.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

Start with the wet ingredients: combine coconut milk, carnation milk, half and half, brown sugar, vanilla extract, and melted butter in a bowl.

Whisk the wet ingredients to incorporate them well.

For the dry ingredients, use fine grind cornmeal, self-rising cornmeal mix, brown nutmeg, ginger powder, brown cinnamon, ground cloves, and salt.

Whisk the dry ingredients to prevent lumps and achieve a smooth batter, whisking for about three minutes.

Pour the batter into a baking dish or baking pan.

Prepare a water bath to bake the cornmeal pudding, which adds moisture and keeps it moist while baking.

Preheat the oven to 375°F (190°C) and bake for about 25 minutes, noting that baking time may vary depending on the baking pan used.

After 25 minutes, check the pudding; actual baking time was 32 minutes.

Prepare the topping by mixing coconut milk, sugar, ground nutmeg, and almond extract in a bowl and whisking it up.

Once the cornmeal pudding is finished baking, pour the topping mixture over it.

Instead of baking the topping, switch to broiling: first set the broiler on low to thicken the coconut milk topping, then switch to high for a few minutes to caramelize the top.

Set a timer for 15 minutes on low heat for the broiler, then switch to high for 3 minutes.

Let the pudding cool for at least an hour before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens