Cornmeal Pudding
Cornmeal Pudding is a popular Caribbean dessert made from yellow cornmeal, coconut milk, and spices. My version uses a mixture of fine and coarse cornmeal for added texture, along with spelt flour and various spices.
When I was growing on the island of St. Croix, we used to bake this Cornmeal Pudding in a stainless-steel pan in our outside kitchen with hot coals on the top and bottom. Some would say that the best part of Cornmeal Pudding is the soft- top – which is the flavored coconut milk sweeten with cane sugar. I personally love the firm bottom of the pudding.
I used evaporated cane juice, called Panela to sweeten this Cornmeal Pudding. If you are unfamiliar with Panela, then please check out these two posts on the blog.
Here is what you will need to make a pan of Cornmeal Pudding:
Dry Ingredients:
Fine Yellow Cornmeal
Coarse Yellow Cornmeal
Whole Spelt Flour
Spices/Flavor:
Nutmeg
Sea Salt
Cinnamon Powder
Wet Ingredients:
Coconut Milk
Panela
Coconut Oil
Vanilla Extract
Almond Extract
This Cornmeal Pudding uses a mixture of fine and coarse yellow cornmeal for a firmer texture. If you do not have any coarse yellow cornmeal on hand, you can just use 100% fine yellow cornmeal (that would be 3 cups of fine cornmeal). I personally love the texture and bite the coarse yellow cornmeal gives to the pudding.
Fine Yellow Cornmeal
Coarse Yellow Cornmeal
Coconut Milk gives a creamy, rich, tropical vibe to the pudding. As you bake this Cornmeal Pudding you will notice that the milk will be on the top. The liquid will slowly evaporate as the pudding cooks.
You will need 6 cups of rich coconut milk for this recipe. The richer the coconut milk the more luscious and silkier the topping of the pudding will be.
This Cornmeal Pudding is one of those recipes that doubles as a breakfast or a dessert. I love to pop mine in the fridge for a few minutes and let it chill before I eat.
Here is the recipe for a delicious Cornmeal Pudding.
Cornmeal Pudding
Ingredients
DRY INGREDIENTS
- 2 cups Fine Cornmeal
- 1 cup Coarse Cornmeal
- 1 cup Whole Spelt Flour
- Nutmeg
- 1/8 tsp Sea Salt
- 1 tsp Cinnamon Powder
WET INGREDIENTS
- 6 cups Coconut Milk
- 2 cups Panela
- 2 Tbsp Coconut Oil
- 1 cap Vanilla Extract
- ½ cap Almond Extract
Instructions
- Preheat oven to 350 degrees.
- Combine DRY ingredients.
- Blend the WET ingredients together.
- Pour wet ingredients into dry. Stir well.
- Let mixture soak for 10 minutes.
- Grease a baking pan with coconut oil and pour the mixture in.
- Bake for 1 ½ hours until a skewer or butterknife comes out clean.
- The cornmeal pudding will become firmer as it cools. You can store any leftovers in the fridge.
If you are interested in other recipes that double as breakfast and dessert. Here are a few of my other recipes:
Let me know if you tried this recipe by leaving a recipe rating in the comments. I appreciate your feedback and I love seeing all your recipe recreates.
Loved this recipe. I also prefer a mixture of coarse and fine cornmeal.
Same here:) Thank you.