Culture & context
About this dish
Cornmeal pudding is a long-standing Jamaican baked pudding, typically rich with coconut and warm spices and often finished with a softer “custard” top.
Did you know? The glossy “soft top” is a deliberate contrast to the firm cornmeal base and is added near the end rather than mixed through the entire pudding.
Food-safety note
Hot cornmeal thickens suddenly and can spit; use a deep pot and stir with care. Bake until the centre is set.
Equipment needed
- Deep 25 cm / 10-inch baking pan
- Heavy saucepan
- Large mixing bowl
- Whisk
- Wooden spoon or silicone spatula
- Measuring jug and cups
- Cooling rack
Ingredients
- 300 g (2 cups) fine cornmeal
- 65 g (½ cup) all-purpose flour
- 800 ml (3⅓ cups) coconut milk, divided
- 500 ml (2 cups) whole milk or water
- 250 g (1¼ cups) brown sugar
- 115 g (½ cup) butter
- 2 teaspoons vanilla
- 1½ teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon mixed spice
- ½ teaspoon salt
- 100 g (⅔ cup) raisins, optional
Before the heat
Preparation steps
- Prepare a cool slurry Whisk cornmeal and flour with cool liquid before it meets the hot mixture; this prevents stubborn lumps.
- Reserve the topping Set aside the measured coconut mixture for the soft top before thickening the pudding base.
- Prepare a deep pan Grease the pan well and leave enough headroom because the mixture bubbles as it bakes.
At the stove
Cooking instructions
- Heat oven and panHeat oven to 180°C / 350°F and grease a deep 25 cm / 10-inch pan.
- Make a smooth baseWhisk cornmeal and flour with 250 ml / 1 cup cool liquid. Heat remaining liquid, sugar, butter, spices and salt until steaming.
- ThickenWhisk the cornmeal mixture into the hot liquid and cook 6–8 minutes, stirring constantly. Add vanilla and raisins.
- BakePour into the pan and bake 45 minutes.
- Make the soft topSpoon reserved sweetened coconut milk over the surface and bake 20–25 minutes more. Cool completely before slicing.
Working timeline
- 0:00–15 minutes: Heat the oven, grease the pan and mix the cool cornmeal slurry
- 15–25 minutes: Heat the coconut mixture and thicken the pudding base
- 25–70 minutes: Bake the firm base
- 70–95 minutes: Add the soft top and finish baking
- 95 minutes onward: Cool completely before cutting
Chef’s tips
- Whisk continuously when the cornmeal mixture enters the hot liquid so the base stays smooth.
- Use a deep pan on a baking tray to catch any bubbling around the edges.
- Allow a full cool-down; the pudding continues to set after it leaves the oven.
Common mistakes
- Pouring dry cornmeal directly into hot liquid and creating lumps.
- Using a shallow pan that allows the pudding or soft top to overflow.
- Judging the final texture while the pudding is still hot and cutting it before it has set.
What to serve with it
- Fresh fruit
- Coffee
- Ginger tea
Storage & reheating
Refrigerate up to 5 days. Warm slices gently in the oven or microwave.
Recipe sources
References consulted for this recipe:
Editorial note
Reviewed for Jamaican context by James Dunn, LimeGrid founder — Jamaica.