Cornmeal Pudding

Kiara | My Plant Base Plate

Cornmeal Pudding is a 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.

5 from 1 vote

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Prep Time 10

Cook Time 2 30

Soaking Time 10

Total Time 4

Course Breakfast, Dessert

Cuisine Caribbean

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 or 1 Cinnamon Stick
1 Bay Leaf

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.