Cornmeal Pudding

This is one of the most common puddings (pudd’n) in Jamaica. Granted that what we call a pudding is a pone, this sweet baked fare sweetened with sugar and flavored with spices was to die for. Yeah mon!

 

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 at our primary school gate in Homestead, just outside Spanish Town, Jamaica’s old capitol.

Oh yes, the old ladies from near-by sold many things to the students during lunchtime and recess. Another reason why cornmeal pudd'n was so prevalent is was easier to make than other puddings like the common sweet potato pudding we’re all used to.

Cornmeal Pudding

Ingredients:

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

Method:

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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