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Cornmeal pudding is one of the popular Caribbean desserts that is enjoyed all year round but it is especially popular during the holidays. I remember as a child looking forward to buying a slice of Miss Mary's cornmeal pudding, or sweet potato pudding after school. It was sweet, soft and the creamy custard on top was such a delight.
My mom also made her version that I also enjoyed using fresh coconut milk, mixed spice, nutmeg, and vanilla. I'm so happy that now I make my own vegan and gluten-free versions including Sweet Potato Pudding and Jamaican Christmas Cake that reminds me of those carefree days.
How I Was Inspired To Make Jamaican Cornmeal Pudding
My inspiration to share my vegan Jamaican Cornmeal Pudding recipe came a few days ago when my brother from England inboxed me a photo of cornmeal pudding he had made. It looked amazing so I asked him to share with me his recipe and I would make a vegan version of it.
Before he could reply, I remembered that years ago, I had made a vegan version of Grace Foods Cornmeal Pudding and it was amazing. I quickly told him not to bother (since I didn't want to wait) and I sent him a link to Grace's recipe and told him I would go ahead and make a vegan version of it instead. He wrote me back and said Wow that was the very recipe he made.
How To Make Cornmeal Pudding
To make a Vegan and Gluten-Free Jamaican Cornmeal Pudding I used cornmeal and Krusteaz Gluten-Free All-Purpose Flour. You can substitute with regular all-purpose flour.
In a large bowl combine, cornmeal, all-purpose flour. Bring coconut milk, water, non-dairy butter, sugar, salt, and spices to a boil in a large pot on medium high. Reduce heat to a simmer.
Using a whisk, slowly pour cornmeal/flour mixture into simmering liquid while stirring constantly until a thick mixture is formed, continue mixing to remove all lumps/ Add raisins and stir, cover the pot and allow to simmer for about 10 minutes, stirring occasionally. While the cornmeal is cooking, prepare the custard.
To prepare the custard, mix coconut milk, sugar, and cinnamon in a medium and set aside Scoop cornmeal mixture into prepared pan, pour custard on top of pudding and bake for 45 minutes. Allow the cornpone to cool for 15 minutes before slicing the cornmeal pudding.
Other Jamaican Recipes With Cornmeal
Other Amazing Jamaican Recipes
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Nutrition
- Energy:
- 332 kcal / 1388 kJ
- Fat:
- 17 g
- Protein:
- 3 g
- Carbs:
- 39 g
Cooking Time
- Preparation:
- 10 min
- Cooking:
- 45 min
- Ready in:
- 55 min
Ingredients
- 4 cups water
- 4 cups coconut milk
- 1/4 cup non-dairy butter, (optional)
- 2 cups organic cane sugar
- 1 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons vanilla
- 3 cups cornmeal
- 3/4 cups all purpose gluten-free flour, (or regular flour)
- 1/2 cup raisins
Custard
- 1 cup coconut milk
- 1/4 cup sugar
- Pinch of cinnamon
Instructions
For The Cornmeal Pudding
- Preheat oven 350, line a 10-inch round baking pan with parchment paper and brush with oil or use cooking spray and set aside.
- In a large bowl combine, cornmeal, all-purpose flour. Bring coconut milk, water, non-dairy butter, sugar, salt, and spices to a boil in a large pot on medium high. Reduce heat to a simmer.
- Using a whisk, slowly pour cornmeal/flour mixture into simmering liquid while stirring constantly until a thick mixture is formed, continue mixing to remove all lumps/ Add raisins and stir, cover the pot and allow to simmer for about 10 minutes, stirring occasionally. While the cornmeal is cooking, prepare the custard.
- Scoop cornmeal mixture into prepared pan, pour custard on top of pudding and bake for 45 minutes. Allow the cornpone to cool for 15 minutes before slicing the cornmeal pudding.
To Prepare The Custard
- Mix coconut milk, sugar, and cinnamon in a medium and set aside
Loved this recipe! I always dreaded making this out of fear it would be just way too much work but this was just so simple! I always loved these delicacies since childhood and relieved that I can now make them as “easy as pie”. Thanks
Andrea, I’m so happy it turned out great. Thank you so much for your feedback.
Wondering how to store this overnight? Fridge or room temperature?
I normally keep mine out overnight and then after that, I refrigerate. There is enough sugar in the pudding itself to act as a preservative. Puddings are moister than other baked goods can cause a little concern, also the fact that the topping is very moist and bacteria love to grow in moisture. So to be safe it would be best to refrigerate.
It looks delish. Thank you for sharing your recipes. I am looking for more ways to incorporate Jamaican (West Indian) cooking with the Instant Pot (IP). I tried the IP rice and peas, and it came out perfectly. I am making your IP red pea soup as we speak. I have no doubt it will turn out great.
I can’t wait to try this recipe out. Quick question, have you tried baking in your instant pot? I would love to see your version of this recipe in your IP.
Thanks
Thank you Cee-cee, I’m happy the rice and peas came out. Hoping the red peas soup turns out great as well. I haven’t tried baking it my Instant Pot but I do have it on my to-do list.
Yummy, Delicious.
I have made this recipe twice in the last week and both times it came out well. The prep time was a breeze. On my second try I cut back on the sugar and it was still delicious. I look forward to making this recipe again, next time with honey or maybe with stevia as a healthier alternative to sugar.
Love your recipes!
Thank you Ann, I’m so happy you enjoyed it and I love the idea of trying it with a healthier sugar alternative. Maple syrup should also work great.
A tasty recipe, reminds me of my childhood