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 vendors by our school gate. Oh yes, the old ladies from near-by sold many things to the students during lunchtime and recess. This was one of the most important snacks.

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 Fahrenheit.

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

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

Yah Mon!

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