1FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

Jamaican Cornmeal Pudding Slice

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 remind me of those carefree days.

Cornmeal Pudding

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.

Jamaican Cornmeal Pudding

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.

  1. 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.
  2. Using a whisk, slowly pour cornmeal/flour mixture into a simmering liquid while stirring constantly until a thick mixture is formed, continue mixing to remove all lumps
  3. 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 the pudding and bake for 45 minutes.

Allow the cornpone to cool for 15 minutes before slicing the cornmeal pudding.

Should I Use Canned Coconut Milk Or From A Carton?

Use full-fat coconut milk from a can or fresh coconut milk made from scratch. Cornmeal pudding is a rich dessert that’s full of flavor so coconut milk that is not watered down is best. 

Other Jamaican Recipes With Cornmeal

Jamaican Cornmeal Pudding

Other Amazing Jamaican Recipes

If you make this Jamaican cornmeal porridge recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

 

Categories

Nutrition

(Per portion)
  • 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
  • For:
  • 20 Servings

Ingredients

Custard

Instructions

For The Cornmeal Pudding

  1. Preheat oven 350, line a 10-inch round baking pan with parchment paper and brush with oil or use cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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

  1. Mix coconut milk, sugar, and cinnamon in a medium and set aside
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.