Breads and Cakes

Cornmeal Pudding


  • 3cups golden cornmeal
  • ¾ cup all purpose flour
  • 2 ¼ cups brown sugar
  • 5 cups thick coconut milk
  • ½ tsp. mixed spice
  • 1½ tsp salt
  • 1½ tsp grated nutmeg
  • ½ cup raisins
  • ½ cup of the shredded coconut

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  1. Sift together flour and cornmeal.
  2. Blend together sugar, salt, nutmeg, mixed spice and coconut milk.
  3. Add to cornmeal mixture, stirring until there are no lumps.
  4. Pour into a greased pan.
  5. Coat raisins with a little flour and sprinkle into mixture.
  6. Sprinkle shredded coconut on top.
  7. Dot generously with butter or margarine.
  8. Bake in a moderately-hot oven 350F for ¼ hour or until set.
  9. Combine and pour custard mixture (see recipe below) on top of pudding.
  10. Bake for a further ½ to ¾ hour or until set.
  11. Cool and serve.

*Custard Mixture*

  • ½ cup strong coconut milk
  • 4 heaped tbsps granulated sugar
  • Dash cinnamon
  • Dash vanilla
  • Combine all ingredients and use as directed above

About the author

Grace "Grandma" Reynolds