Jamaican Cornmeal Pudding (Vegan/GF)

A delicious vegan style sweet and moist dense Jamaican Cornmeal Pudding that’s a great crowd pleaser or makes the perfect after dinner Caribbean dessert. It’s so tasty that you are guaranteed to go back for seconds or even thirds.

Calling all dessert fans, are you looking for a vegan and wheat free tropical dessert?

If so then you are in the right place because this Jamaican cornmeal pudding is a true crowd pleaser – thick, dense and flavourful.

I promise you will want seconds or thirds on this island delight

What is Jamaican cornmeal pudding

Cornmeal pudding is also known as Cornmeal pone (pronounced PO-OWN) is a sweet treat made from cornmeal, Water, coconut milk (some people add powder or animal milk), spices with raisins.

There are two ways to make this pudding/pone which I like to refer to as either the runny method or the thick stove top version.

• Runny method – Where the cornmeal is uncooked and mixed together (usually by hand) along with the flour and spices into the wet ingredients.
• Stove version – Using the coconut milk/water to cook the cornmeal and other dry ingredients into a thick density.

I’ve made this recipe many times using both method and I’ve come to enjoy the stove top version best. They both taste fantastic, it’s just a preference you could say.

Ingredients you will need

• Cornmeal: I like to use fine cornmeal because it cooks quicker and the prefer the fine texture but coarse cornmeal works just fine.
• Gluten Free/Wheat Flour: I used Bob mills 1:1 flour but, rice flour or buckwheat will work too.
• Coconut Milk: Full fat milk such as this one, yields true Caribbean results and a better taste.
• Water: Used to aid the overall batter
• Coconut Sugar: This is a low GI sweetener which has a butterscotch taste and works well in baking.
• Dairy free butter: I like to use Vitalite but other brands work well too.
• Raisins: This is optional, some people prefer to omit the raisins 
• Cinnamon/Nutmeg/Vanilla/Pink salt: All are used as a flavour enhancer!!

How to make Jamaican cornmeal pudding

• Preheat the oven 375f/180c/gas mark
• Grease a 10″ spring form baking tin and set aside (picture 1).
• Place the cornmeal, flour, cinnamon, nutmeg and pink salt into a large heatproof mixing bowl. Then use a whisk to evenly combine the cornmeal, spices and flour together (picture 2 & 3).
• Create a well in the centre of the bowl to accommodate the liquid and set aside (picture 4).
• Meanwhile, grab a medium sized saucepan and proceed to pour in the coconut milk, water, coconut sugar, vanilla and butter. (Picture 5-8)
• Bring the wet ingredients to a boil, while whisking and allow the butter to melt completely.
• Once boiled, have the dry ingredients bowl and whisk ready.

• Start to slowly commence pouring the coconut liquid while whisking in the cornmeal, keep doing this until all of the liquid is in the bowl. Don’t stop whisking or lumps will form, keeping stirring until the cornmeal thickens up. (picture 9-11).
• Once the cornmeal has thicken up nicely stir in the raisins (picture 12).
• Pour the cornmeal mixture into the greased baking tin and place in the oven. (picture 13)
• While this is baking prepare the soft top sauce by adding the coconut milk, butter and coconut sugar into a saucepan. (picture 14).
• Simmer on medium heat for 10 minutes while stirring before removing from the stove.
• 15 minutes into baking drizzle half of the sauce over the entire top of the pone/pudding and place in the oven. You may need to place a tray underneath the baking tin if using a spring form tin to collect any excess liquid while the cake continues to bake. (picture 15-16).
• Continue to bake for a full hour. The top should be gooey (this is normal) but firm underneath to indicate its readiness.
• Remove from oven and allow to cool completely (not cold) before attempting to remove from the tin.
• Serving with the remaining sauce and enjoy!

Notes and tips 

• Cornmeal is the same thing as what some cultures know as Polenta
• It’s much cheaper to purchase cornmeal from an ethnic supermarket then your local grocery store just make sure there is no trace.
• I use Bob Red mills 1:1 but this recipe also works with brown rice flour or buckwheat (or mix both together)
• For best results use full fat coconut milk however if you are conscious of fat content then light should work (haven’t tried it).
• Invest in a whisk if you don’t have one already, it’s a life saver, much easier to control the overall mixture with a whisk, a fork or spoon simply won’t suffice.
• Make sure the milk is piping hot in order for the cornmeal to swell and thicken up while whisking it in.
• If you do not like raisins simply leave them out.
• Make sure to keep an eye on the pone once it’s in the oven so you can add the soft top sauce. Use a timer if you need to!
• Have the sauce ready while the pudding is in the oven, that way you are ahead of yourself and ready to pour the sauce on and put it back in the oven to bake straight a way.
• I used fine cornmeal but because the cornmeal is cooked beforehand coarse cornmeal works too.
• Any leftovers can be stored in the refrigerator once the pudding is completely cool. Consume within 2-3 days after baking.

Frequently Asked Questions

Can I use polenta to make this recipe, I could only find cornmeal?

Yes, depending on where you live it might be referred to as polenta (that’s the Italian name). In most Caribbean countries it’s known as cornmeal. Either is fine, just make sure it’s of a fine texture and not coarse.

Is cornstarch the same thing as cornmeal?

No, cornstarch is used to thicken sauces and stews. Don’t use that, it’s not the same thing and it won’t work.

I’m Caribbean but not wheat/gluten free can I still make your recipe?

Yes, even though my recipes are tailored toward those who are gluten/wheat free, in this instance you can use regular flour instead.

Is it okay to freeze the pudding?

Make sure the pudding is completely cool down and sliced prior to attempting to freeze it.

To avoid freezer burn, make sure the pudding is securely wrapped (foil is better) and stored in a zip lock/freezer bag. 

Keep frozen for up to a month and thaw out each slice of pudding and re-heat in the oven/microwave before consuming.

Other Caribbean desserts and sweet treats you may like

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Jamaican Cornmeal Pudding

Learn how to make the best Jamaican cornmeal pudding ever

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: Jamaican

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Servings: 6 servings

Calories: 696kcal

Author: Charla

Ingredients

• 3 cups of cornmeal fine or coarse, works for this specific recipe(375g)
• 1/2 cup of gluten free flour Bob mills 1:1, buckwheat/rice flour works(75g)
• 1 can of coconut milk 400ml/13oz/2 cups
• 3 1/2 cups of water 700ml/24oz
• 1 cup of coconut sugar 145g
• 1/3 cup of dairy free butter 60g
• 1/3 cup of raisins add more if you wish(55g)(optional)
• 2 tsp of cinnamon
• 1 tsp of nutmeg
• 1 tbsp of vanilla
• 1/4 tsp of Himalayan pink salt

To make the soft top

• 1 can of coconut milk 400ml/13oz/2 cups
• 1/4 cup of coconut sugar 50g
• 1/3 cup of dairy free butter 60g

Instructions

• Preheat the oven 375f/180c/gas mark
• Grease a 10" spring form baking tin and set aside
• Place the cornmeal, flour, cinnamon, nutmeg and pink salt into a large heatproof mixing bowl. Then use a whisk to evenly combine the cornmeal, spices and flour together.
• Create a well in the centre of the bowl to accommodate the liquid and set aside.
• Meanwhile, grab a medium sized saucepan and proceed to pour in the coconut milk, water, coconut sugar, vanilla and butter.
• Bring the wet ingredients to a boil, while whisking and allow the butter to melt completely.
• Once boiled, have the dry ingredients bowl and whisk ready.
• Start to slowly commence pouring the coconut liquid while whisking in the cornmeal, keep doing this until all of the liquid is in the bowl. Don't stop whisking or lumps will form, keeping stirring until the cornmeal thickens up.
• Once the cornmeal has thicken up nicely stir in the raisins
• Pour the cornmeal mixture into the greased baking tin and place in the oven.
• While this is baking prepare the soft top sauce by adding the coconut milk, butter and coconut sugar into a saucepan.
• Simmer on medium heat for 10 minutes while stirring before removing from the stove.
• 15 minutes into baking drizzle half of the sauce over the entire top of the pone/pudding and place in the oven. You may need to place a tray underneath the baking tin if using a spring form tin to collect any excess liquid while the cake continues to bake.
• Continue to bake for a full hour. The top should be gooey (this is normal) but firm underneath to indicate its readiness.
• Remove from oven and allow to cool completely (not cold) before attempting to remove from the tin.
• Serving with the remaining sauce and enjoy!

Notes

• Cornmeal is the same thing as what some cultures know as Polenta
• It's much cheaper to purchase cornmeal from an ethnic supermarket then your local grocery store just make sure there is no trace.
• I use Bob Red mills 1:1 but this recipe also works with brown rice flour or buckwheat (or mix both together)
• For best results use full fat coconut milk however if you are conscious of fat content then light should work (haven't tried it).
• Invest in a whisk if you don't have one already, it's a life saver, much easier to control the overall mixture with a whisk, a fork or spoon simply won't suffice.
• Make sure the milk is piping hot in order for the cornmeal to swell and thicken up while whisking it in.
• If you do not like raisins simply leave them out.
• Make sure to keep an eye on the pone once it's in the oven so you can add the soft top sauce. Use a timer if you need to!
• Have the sauce ready while the pudding is in the oven, that way you are ahead of yourself and ready to pour the sauce on and put it back in the oven to bake straight a way.
• I used fine cornmeal but because the cornmeal is cooked beforehand coarse cornmeal works too.
• Any leftovers can be stored in the refrigerator once the pudding is completely cool. Consume within 2-3 days after baking.

Nutrition

Calories: 696kcal | Carbohydrates: 89g | Protein: 10g | Fat: 52g | Saturated Fat: 30g | Sodium: 347mg | Potassium: 616mg | Fiber: 9g | Sugar: 24g | Vitamin C: 2mg | Calcium: 49mg | Iron: 7mg

Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!