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? Cornmeal pudding is a long-standing Jamaican baked pudding, typically rich with coconut and warm spices and often finished with a softer “custard” top.
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
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring cups and spoons
- Heavy pot, pan or baking dish
- Wooden spoon or spatula
- Instant-read thermometer where applicable
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
- Set upRead the full method, measure the ingredients and prepare the equipment before applying heat.
- Work safelyHot cornmeal thickens suddenly and can spit; use a deep pot and stir with care. Bake until the centre is set.
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
- 0:00–25 minutes: Preparation
- Next 1 hour 20 minutes: Cook using the numbered method
- Final 10 minutes: Check doneness, rest where required and prepare accompaniments
Times are practical estimates. Ingredient size, cookware and heat level can change the finish time.
Chef’s tips
- Measure ingredients before starting; Caribbean one-pot methods often move quickly once the heat is on.
- Keep Scotch bonnet whole when you want aroma with less heat.
- Taste preserved ingredients after soaking or pre-boiling before adding salt.
Common mistakes
- Crowding the pan or pot and losing control of the cooking temperature.
- Adding all salt before preserved ingredients have been tasted.
- Rushing the resting, tenderising or cooling stage described in the method.
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
This recipe and cultural note were checked against multiple culinary and tourism references. Family methods may vary.
Editorial note
Caribbean households and cooks may season or finish this dish differently. This LimeGrid version is a practical starting method, not a claim that every family recipe should be identical. Reviewed 2026-07-18.