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When I was growing up Cornmeal Pudding was a weekend treat. My mother often made it instead of Sweet Potato Pudding because it was easier to make. That’s because, back then, there were no food processors so you’d have to grate everything by hand. So, instead of having to grate coconut and sweet potato, for this recipe she only had to grate one!
Traditionally, to make Cornmeal Pudding, you have to grate a whole coconut by hand, then add water and squeeze the liquid out to make “coconut milk”. Nowadays, we don’t have to grate anything … just open up one or two cans of coconut milk! Aaaah modern living. Of course, if you want go the traditional route you can use a food processor to do the grating, but I’m all for ease. Especially when the result is as good … if not better.
Cornmeal pudding is very much a British-style pudding. It’s dense and moist, and this recipe has a delicious sticky top that’s the creme de la creme. When I was a child I used to lick the top off first before I ate rest. Not much has changed really. Other than today I like to add some overproof Jamaican rum to my pudding for an extra kick of flavour. It’s delicious warm, but tastes just as good days later. Enjoy!
Serving tip: It’s best to leave the pudding in the pan and slice pieces for serving, especially when it’s warm. It’s never easy removing the first piece, but after that you’ll be good to go.
- 3 cups Cornmeal
- 1/2 cup All-purpose flour
- 1 1/2 tsp Cinnamon
- 1 tsp Nutmeg
- 1 1/2 tsp Salt
- 2 cups Coconut Milk
- 3 cups Water
- 2 tsp Vanilla
- 1/2 cup Margarine (or Butter)
- 1 1/2 cups Sugar
- 1 cup Raisins
- 2 Tbsp Rum (optional)
- 1 cup Coconut Milk
- 1/4 cup Sugar
- 1/2 tsp Cinnamon
- Pre-heat oven to 350 degrees
- Measure dry ingredients and combine in mixing bowl.
- Pour coconut milk, water and vanilla into medium-size saucepan on medium heat.
- Add margarine, sugar and raisins one at a time to the saucepan and and stir until the margarine and sugar have dissolved and liquid is heated. Remove from heat and add rum, if using.
- Pour 1/2 of the liquid into mixing bowl with dry ingredients and stir until smooth. Add remaining liquid, stirring until there no lumps of cornmeal and the batter is smooth.
- Pour batter into a greased extra-deep 9-inch cake pan and place in pre-heated 350-degree oven for 15 minutes. (The pan I used is a 3-inch deep, 9-inch baking pan.)
- Combine topping ingredients and set aside.
- At 15 minute mark the batter will be thicker, take pan out of oven and stir to distribute the raisins evenly.
- Pour topping over batter and place pan back into the oven for 1 hour.
- When you take the pan out of the oven the top will still be gooey. Use a knife to test the pudding. It should be firm under the topping. Place pan on a cooling rack; the pudding will get firmer as it cools.