Jamaican Cornmeal Pudding Recipe



– 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

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


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.

In a large bowl combine, cornmeal, all-purpose flour.

Using a whisk, slowly pour cornmeal/flour mixture into simmering liquid while stirring constantly until a thick mixture is formed

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.