Jamaican Cornmeal Pudding Food
JAMAICAN CORNMEAL PUDDING
Jamaican Cornmeal Pudding is a firm type of pudding made with fine yellow cornmeal, coconut milk, spices and flavors.
Provided by Yanique Vincent
Categories Dessert
Time 1h55m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 10 inch spring form baking pan with butter. You can also use a regular 10 inch baking pan. Set aside.
- In a medium pot, add the coconut milk, butter, brown sugar and vanilla extract and heat on medium heat. Mix until the sugar is dissolved and it is heated but not boiling. Remove from the heat and set aside to cool off.
- Sift all the dry ingredients: flour, salt, nutmeg, cinnamon and cornmeal in a large mixing bowl. Whisk together, until combined evenly.
- Add the rum to the warm liquid and stir. Pour little by little the warm liquid to the dry ingredients and mix well with a whisk. Continue to whisk for a few minutes to make sure there are no lumps and it is smooth.
- Pour the mixture into the greased spring from baking pan. If you are adding raisins, sprinkle them at this time. See above the process on how to add the raisins.
- Bake for 20 minutes first. In the meanwhile, mix together the ingredients to make the soft top in a small bowl with a whisk to evenly combined.
- Remove from the oven and stir the batter to evenly distribute the raisins, if some were added. Pour the soft top mixture over the batter and bake for 80 minutes. The top of the pudding will be soft, while the bottom will be firm.
- Remove from the oven and let it cool for about an hour. Remove the outer rim of the spring from baking pan. Slice and enjoy.
Nutrition Facts : Calories 469 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 308 grams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
JAMAICAN CORNMEAL PUDDING
Make and share this Jamaican Cornmeal Pudding recipe from Food.com.
Provided by Debbie R.
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sift together flour and cornmeal.
- Blend together sugar, salt, nutmeg, mixed spice and coconut milk. Add to the cornmeal mixture, stirring until there are no lumps. Pour into a greased pan.
- Coat raisins with a little flour and sprinkle into mixture. Sprinkle shredded coconut on top. Dot generously with butter or margarine. Bake in a moderately-hot oven 350F for 15 minutes or until set.
- Combine all ingredients for the custard, and pour it on top of the cornmeal pudding. Bake for another 30 to 45 minutesr or until set. Cool and serve.
JAMAICAN (CORNMEAL) PORRIDGE
one of my favorite dishes when in jamaica. and this from someone who doesn't normally like hot cereals.
Provided by kleigh83
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring salted water to a boil.
- Combine cornmeal and flour together in a bowl.
- Add milk slowly to make a smooth paste.
- Stir cornmeal paste into boiling salted water.
- Cover and cook on low heat for 15 minutes.
- Stir in vanilla, cinnamon, cover and simmer for 15 more minutes.
- Sweeten with condensed milk.
- Serve hot.
Nutrition Facts : Calories 190.1, Fat 4.2, SaturatedFat 2.1, Cholesterol 11.7, Sodium 350.4, Carbohydrate 33.1, Fiber 2.4, Sugar 5.4, Protein 5.4
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