In this video, I show you how to make the BEST Jamaican Cornmeal Pudding. Easy to follow step by step instructions.
Ingredients:
Dry:
3 Cups Fine Cornmeal
3/4 Cup Flour
3 Tsp Cinnamon
2 Tsps Nutmeg (or half a freshly ground nutmeg)
1 Tsp Salt
Wet:
5 Cups Coconut Milk
1 Cup Water
3/4 Cup Butter
2 Tbsp Vanilla
2.5 Cups Brown Sugar
Soft Top:
1/2 Cup Coconut Milk
1/4 Cup Brown Sugar
1 Tsp Cinnamon
Optional:
1 Cups Raisins
1/4 Cup Rum (I used coconut)
Instructions:
Preheat your oven to 350 degrees.
Prepare your 9 inch springform pan by lightly spraying with a non-stick spray.
Using a sieve, combine all dry ingredients to a large bowl and sift. Next, with a whisk, incorporate all ingredients and set aside.
If using raisins place them in a small bowl, add rum to cover and let raisins reconstitute.
Place a large pot on the stove, over low heat. Add all wet ingredients and mix to combine. The ingredients should be melted and warm, we do not want to boil this mixture.
Once the wet mixture is melted and combined, remove from the stove and add your dry ingredients mixture. Whisk well to incorporate. If you've used raisins, pour the rum directly into the pudding mixture and sprinkle flour on the raisins. Add the raisins to the pudding and fold in gently. Pour the mixture into your springform pan.
Place in your preheated oven and bake for 1 hour.
While baking, combine all ingredients listed under 'Soft Top' and mix well.
After 1 hour, remove pudding from oven and pour soft top evenly over the top. Place back in the oven and bake for an additional 15 mins.
Remove pudding from oven. The centre may still be soft but it will firm as it rests. Allow the pudding to cool for at least 2-3 hours before slicing. Enjoy!