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
- 650 ml (2¾ cups) coconut milk for the pudding base
- For the soft top
- 150 ml (⅔ cup) coconut milk
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- 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 Before thickening the base, whisk together the 150 ml soft-top coconut milk, 2 tablespoons brown sugar and ¼ teaspoon cinnamon in a separate small bowl; set it aside.
- 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 of the 650 ml base coconut milk. Heat the remaining 400 ml base coconut milk with the milk or water, brown 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 topStir the prepared soft-top coconut mixture and spoon it evenly over the surface; 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.