A dense, spiced cornmeal pudding baked with coconut milk, nutmeg and vanilla, a classic Jamaican dessert.
Cornmeal pudding is a beloved Jamaican dessert, a dense, custardy bake made from fine cornmeal simmered with coconut milk and warm spices, then finished in the oven until the top forms a slightly caramelized crust while the inside stays moist and pudding-like. It's a common treat sold from roadside stalls and made at home for special occasions across the island. The cornmeal is cooked on the stovetop first, whisked constantly into the coconut milk and spices until it thickens to a thick porridge, before being poured into a baking dish to finish setting in the oven. This two-stage cooking method, stovetop then oven, is what gives the pudding its signature dense yet tender texture, quite different from a cornbread's crumbly structure. Freshly grated nutmeg is essential here, its warm, slightly resinous aroma is one of the pudding's defining characteristics, and a final dusting on top before baking helps it bloom further in the oven's heat.
Serves 8
Preheat oven to 175C (350F). Grease a baking dish.
In a large pot, whisk cornmeal, coconut milk, milk, sugar, nutmeg, cinnamon and salt together over medium heat. Cook, whisking constantly, 8-10 minutes until thickened to a thick porridge.
Remove from heat and stir in vanilla and melted butter.
Pour the mixture into the prepared baking dish. Dust generously with extra grated nutmeg on top.
Bake 45-50 minutes until the top is golden and slightly firm to the touch but the center still has a gentle wobble. Cool at least 30 minutes before slicing.
Whisk constantly while cooking the cornmeal on the stovetop, or it will clump and stick to the bottom of the pot.
Use freshly grated whole nutmeg rather than pre-ground if possible; the aroma is noticeably stronger and more essential to the dish's character.
Let the pudding cool at least 30 minutes before slicing; it firms up considerably as it cools and slices much more cleanly.
Add raisins soaked in a little rum for a more festive, holiday version.
Serve warm with a scoop of vanilla ice cream for a modern dessert presentation.
Use only coconut milk instead of a coconut-milk-and-dairy mix for a fully dairy-free version.
Refrigerate covered up to 5 days; the pudding firms up further when chilled. Serve cold, at room temperature, or gently warmed, all common ways to enjoy it in Jamaica.
Cornmeal pudding has long been a fixture of Jamaican home baking and street food stalls, reflecting the island's historic use of cornmeal alongside coconut and warm spices like nutmeg and cinnamon, ingredients central to much of Caribbean dessert-making.
The cornmeal likely wasn't whisked constantly enough on the stovetop before baking; keep whisking continuously as it thickens to prevent clumps from forming.
The top should look set and slightly golden, with only a gentle wobble in the very center; it will continue to firm up as it cools, so don't wait for it to look completely solid in the oven.
Yes, it keeps and even improves after a day in the fridge; make it up to 2 days ahead and serve chilled or gently reheated.
Per serving (200g / 7.1 oz) · 8 servings total
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