Cornmeal Pudding

This is one of the most common puddings (pudd’n) in Jamaica. We used to eat cornmeal pudding at least five times a week. The reason for this is that this pudding was always sold by our school gate. Oh yes, the old ladies from near-by sold many things to the students during lunchtime and recess. One of the most important snacks was cornmeal pudding.

Cornmeal Pudding

2 cans Coconut milk

1 lb. Cornmeal

1 cup Sugar

1 tsp Vanilla Flavoring

4 oz. Raisins or Currants

½ cup Flour

1 quart Water

Combine all other ingredients in a large mixing bowl and use a whisk to mix together.

Pour mixed ingredients into a greased cake pan and bake on 350-400 degrees Fahrenheight.

Check pudding after 30-40 minutes to see if the top is solid. You can stick a knife in the center of the pudding to see if the inside is soft. If it is soft, allow the pudding to bake some more.

Wait for the cornmeal pudding to cool and serve it with ice cream or you can serve it warm just by itself.

Yah Mon! Return to Jamaican Snacks from Cornmeal Pudding