Jamaican Cornmeal Pudding
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.
My inspiration for this recipe for Jamaican cornmeal pudding came a few days ago when my brother from England sent me a photo of cornmeal pudding he had made. It looked amazing, so I asked him to share with me his recipe so I could 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.
Why You’ll Love This Cornmeal Pudding Recipe
- Authentic Caribbean Flavors: It captures the authentic flavors of Jamaica, making it a delightful taste of the Caribbean.
- Perfect for Holidays: This dessert is especially popular during holidays, making it a festive and heartwarming addition to your celebrations.
- Creamy Coconut Custard: The creamy coconut custard topping adds a luscious and sweet contrast to the firm pudding consistency, creating a delightful textural experience.
- Rich and Flavorful: The inclusion of spices like cinnamon and nutmeg, along with coconut milk, results in a rich and flavorful dessert that’s a true indulgence.
Ingredients Needed
- Coconut Milk: Adds a rich, creamy, and tropical flavor to the pudding, enhancing its authenticity.
- Non-Dairy Butter (optional): Contributes to the richness of the pudding, adding a layer of flavor and smoothness.
- Organic Cane Sugar: Sweetens the pudding, balancing the natural flavors and adding sweetness.
- Salt: Enhances the overall flavor by bringing out other taste components in the dish.
- Cinnamon: Adds warm, aromatic notes to the pudding, giving it a delightful spiced flavor.
- Ground Nutmeg: Provides a touch of nutty and slightly sweet flavor, complementing the other spices.
- Vanilla: Infuses the pudding with a pleasant, aromatic essence, enhancing its overall appeal.
- Cornmeal: Serves as the primary ingredient, giving the pudding its characteristic texture and flavor.
- All–Purpose Gluten–Free Flour (or regular flour): Aids in binding and thickening the pudding.
- Raisins: Introduces sweet, chewy bits to the pudding, providing bursts of sweetness and texture.
- The custard made with Coconut Milk, Sugar, and Cinnamon offers a creamy and sweet contrast to the firm pudding base.
FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END.
How To Make Jamaican 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 a 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 the pudding and bake for 45 minutes.
- Allow the cornpone to cool for 15 minutes before slicing the cornmeal pudding.
Expert Tips
- For the best flavor and texture, it’s recommended to use full-fat coconut milk from a can or fresh coconut milk. Avoid using light or diluted coconut milk, as it won’t provide the same richness.
- When adding the cornmeal and flour mixture to the simmering liquid, be sure to stir constantly to prevent lumps from forming. This is crucial for achieving a smooth consistency.
- To make it easier to remove the pudding from the pan and ensure it doesn’t stick, line the baking pan with parchment paper and brush it with oil or use cooking spray.
- Keep a close eye on the pudding while it’s baking. It should bake for about 45 minutes, but ovens can vary. Check for doneness by inserting a toothpick or knife into the center; it should come out clean when the pudding is ready.
Substitutions and Variations
- Fruit Additions: Experiment with different dried fruits like currants, chopped dried apricots, or dates in place of raisins for a unique flavor twist.
- Nuts: Add a crunchy element by incorporating chopped nuts like almonds, pecans, or walnuts into the pudding mixture.
- Spice It Up: If you enjoy spicier desserts, consider adding a pinch of ground cloves or allspice to the pudding for an extra layer of warmth and complexity.
- Coconut Variations: You can customize the coconut element by using toasted coconut flakes for added texture and flavor. Alternatively, you can mix in a tablespoon of coconut extract to intensify the coconut taste.
Storage Tips
Room Temperature: Cornmeal pudding can be left at room temperature for a few hours if you plan to serve it the same day. However, it’s advisable to refrigerate it if you won’t consume it within a few hours, especially in warm or humid climates.
Refrigerator: For longer-term storage, place the cooled cornmeal pudding in an airtight container or wrap it tightly with plastic wrap. Store it in the refrigerator. Properly stored, it can last for up to 3-4 days.
Freezer: If you want to store cornmeal pudding for an extended period, consider freezing it. To freeze, cut the pudding into portions and wrap each slice tightly in plastic wrap or aluminum foil. Place the wrapped portions in a resealable freezer bag, removing as much air as possible.
Frozen cornmeal pudding can last for up to 2-3 months.
Thawing: When you’re ready to enjoy the frozen pudding, transfer it to the refrigerator to thaw slowly overnight.
Alternatively, you can reheat individual slices in the microwave or oven from frozen, but the texture may be slightly different.
Serving Suggestions
Jamaican Cornmeal Pudding can be enjoyed warm or chilled, so you can serve it according to your preference. Some people enjoy it right out of the oven, while others prefer it cooled in the fridge.
Recipe FAQs
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.
Yes, you can adjust the sweetness to your taste. Add more or less sugar according to your preference. You can also experiment with different types of sweeteners, like brown sugar or maple syrup.
Yes, you can make mini portions of cornmeal pudding by using cupcake tins or small ramekins. Adjust the baking time accordingly, as mini servings may cook faster.
It’s recommended to use fine or medium-grind cornmeal for this pudding. While coarse cornmeal can be used, it may result in a slightly different texture.
Other Jamaican Recipes With Cornmeal
Other Amazing Jamaican Recipes
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Jamaican Cornmeal Pudding
Ingredients
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
Thanks for an easier and healthier version of the Jamaican favorite
You are welcome Andrea.
I am trying to not use any wheat flours, even gluten free Any other options you’d recommend? Nut flower or arrowroot or anything?
Arrowroot or tapioca should work. I hope you enjoy!
The glaze is the custard: coconut milk, sugar, and cinnamon
Yes it is, mix them and pour over the top of the pudding.
I see a glaze but you don’t mention it in the recipe
We call it custard, it is in the recipe by that name.
The recipe is partially downloaded. No ingredients, Thanks. Janet
Keep scrolling down to the recipe card Janet.
Janet, please try again, it’s fixed.
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.
My mother was also well known in our community by her Jamaican cooking. Prior to her death she never taught us (or had patience) how to cook it, and quite often we had to help cook. The only 10 inch pan I have is either a springform or pie glass. Will the springform work, or a square pan (which is roughly the same size)? Thanks!
Shawn so sorry about your loss, I understand how your mother was, sometimes it is just easier to get the food on the table on time than to take the time to teach the little ones. However, it is never too late to learn, I’m so happy you found my website, I try to make easy recipes. For years now, I always cook in a hurry (I’m always doing multiple tasks at the same time). That’s why you would rarely see baked goods on my website. I have to be in a special mood or it has to be for a special occasion. To answer your question, the springform pan should be fine as long as it is not leaking. I usually put it on a baking sheet just in case the batter spills during baking. I hope you enjoy it and it brings back lovely memories.
Hi Michelle. Thank you for sharing this recipe! It’s so difficult to find Jamaican recipes without refined sugar! I’m definitely looking forward to making this. It will compliment my Jamaican inspired meal of Chicken soup (or Cock soup). Take care!
Shawn you are welcome, I hope you enjoy it.
Am wondering About the all-purpose flour I don’t have any of that could I use self-raising flour?
Yes self-raising flour will work perfect.
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