Jamaican Cornmeal Pudding is an easy to make traditional Jamaican desert made primarily of cornmeal and sugar. Imagine the warm embrace of the Caribbean sun, the soothing rhythm of reggae in the background, and the tantalizing aroma of Jamaican Cornmeal Pudding wafting through the air. This beloved dessert is a true taste of Jamaica’s culinary heritage, capturing the essence of tropical paradise in every bite.
In a large saucepot, I pour 2 cups of coconut milk and add 4 cups of water, margarine, raisins, granulated sugar, and a cinnamon leaf. I stir the mixture, bringing it to a gentle boil. The aroma that fills the kitchen is a tantalizing preview of what’s to come.
As the mixture simmers, I prepare the cornmeal mixture. In a bowl, I combine cornmeal, counter flour, milk powder, 2 teaspoons of cinnamon powder, nutmeg, salt, and a dash of vanilla essence. It’s a delicate dance of flavors and textures. I add the remaining 2 1/2 cups of water to soften the cornmeal mixture, allowing it to absorb the rich, fragrant essence of the spices.
The pot is now ready for the cornmeal mixture, and I add it to the boiling liquid. I stir briskly, ensuring that all the ingredients blend harmoniously. The kitchen is filled with the warm, comforting scent of the pudding as it simmers for 10 minutes. Stirring constantly, I watch as it thickens and takes on the perfect consistency.
Once the pudding mixture is ready, I scrape it into a generously greased 10-inch (24 cm) baking tin. It’s like a canvas, waiting to be adorned with the finishing touch.
For the soft top, I combine 1 cup of whole milk, the remaining 1/2 teaspoon of cinnamon powder, and dark sugar. Mixing until the sugar granules dissolve, I create a sweet, fragrant mixture. This soft top is the final note in the burst of flavors.
The soft top is gently poured over the pudding mixture, completing the culinary masterpiece. The tin is placed into a preheated oven at 180°C (350°F) and baked for one hour. The kitchen is filled with the delightful scent of baking, and the anticipation of enjoying a slice of Jamaican Cornmeal Pudding is almost too much to bear.
In a large sauce pot, pour 2 cups coconut milk; 4 cups water, margarine, raisins, granulated sugar and cinnamon leaf; stir and bring to a boil.
Combine the cornmeal, counter flour, milk powder, 2 tsps. cinnamon powder, nutmeg, salt and vanilla essence in a bowl. Add remaining 2 1/2 cups water to soften the cornmeal mixture. Add mixture to the boiling liquid and stir briskly. Lower the flame and allow to simmer for 10 minutes, whilst constantly stirring.
Scrape mixture into a greased (10 inch) 24 cm baking tin.
For Soft Top - Combine 1 cup whole milk, remaining 1/2 tsp cinnamon powder and the dark sugar. Mix until sugar granules are dissolved.
Pour soft top mixture over the pudding mixture and bake at 180°C/350°F for one hour.
Coconut milk powder may be used to substitute the coconut milk and brown sugar may substitute the granulated sugar.
To achieve a smooth texture, use fine cornmeal instead of coarse. Fine cornmeal blends better and prevents a gritty pudding.
Soaking the cornmeal in coconut milk and water helps prevent lumps and ensures even cooking. Allow it to soak for at least 30 minutes or longer.
Adjust the sugar to your preference. Some like it sweeter, while others prefer a milder sweetness. Taste the mixture and add sugar accordingly.
