Jamaican Cornmeal Pudding is a comforting, rich dessert that radiates warmth and nostalgia with every creamy bite. This easy-to-follow recipe combines fine yellow cornmeal, fragrant spices, and luscious coconut milk to create a custardy texture that’s both delicious and satisfying. Perfect for family gatherings or a cozy night in, this pudding balances sweetness with earthy flavors and is topped with a delightful soft layer. Whether you’re new to Caribbean desserts or a seasoned lover, you’re going to adore how simple ingredients come together into something truly magical.
Why You’ll Love This Jamaican Cornmeal Pudding
- Comforting texture: Think creamy at the top, dense and nurturing at the bottom—pure indulgence.
- Caribbean flavor profile: Notes of coconut, cinnamon, nutmeg, and optional rum bring island vibes to your kitchen.
- Easy to customize: Add raisins, swap sugars, or experiment with milk alternatives to match your taste.
- Great for gatherings: In a 10-inch pan, it easily feeds a crowd and travels well to family dinners.
Ingredients
For the Cornmeal Pudding:
- 3 cups fine yellow cornmeal
- 1½ tsp salt
- ½ cup all-purpose flour
- 1 tsp ground nutmeg (or grated)
- 1½ tsp ground cinnamon
- 6 cups coconut milk
- 1 Tbsp vanilla extract
- ½ cup (1 stick) butter
- 2 cups brown sugar
- 2 Tbsp dark or white rum (optional)
- 1 cup raisins (optional)
For the Soft Top:
- 1 cup coconut milk
- ¼ cup brown sugar
- ½ tsp ground cinnamon
Step‑by‑Step: How to Make Jamaican Cornmeal Pudding
- Prep your pan & oven
Preheat oven to 350 °F (175 °C). Grease a 10‑inch springform or baking pan with butter and set aside. - Heat the wet base
In a medium pot over medium heat, combine coconut milk, butter, brown sugar, and vanilla. Stir until sugar dissolves and mixture is hot—avoid boiling. Remove from heat and cool slightly. - Whisk dry ingredients
Sift together cornmeal, flour, salt, nutmeg, and cinnamon into a large bowl. Whisk to combine evenly. - Combine everything
Stir rum into the warm liquid, if using. Gradually whisk the liquid into dry ingredients until smooth and lump-free. - Bake the pudding
Pour mixture into the greased pan. Optionally fold in raisins or sprinkle them on top. Bake for 20 minutes. - Make the soft layer
Whisk together coconut milk, brown sugar, and cinnamon in a small bowl. - Finish baking
Remove the pan, stir gently to redistribute raisins, then pour the soft‑top mixture over the batter. Bake an additional 80 minutes (total bake time: ~100 minutes). Top should be custardy and underside firm. - Cool & serve
Let the pudding cool for about an hour, then remove the springform ring. Slice and enjoy!
Helpful Tips
- Use fine-textured cornmeal for the creamiest results—using coarse cornmeal may yield a grittier texture.
- Maintain a gentle temperature when heating the wet mixture to prevent scorching the coconut milk.
- If your oven runs hot, tent the top with foil after the first 60 minutes of baking to prevent over-browning.
- For a dairy-free version, use a vegan butter substitute or omit it entirely—the pudding will still be rich and tasty.
Substitutions And Variations
- Milk alternatives: Swap coconut milk with full-fat almond or cashew milk for a different flavor.
- Sweetener swaps: Use coconut sugar or maple syrup instead of brown sugar for a unique twist.
- Spice variations: Add a pinch of allspice or ginger for deeper spice notes.
- Flavor boosters: Incorporate chopped pineapple or toasted coconut flakes for an extra burst of tropical flavor.
Storage Instructions
- Room temperature: Keep covered for up to 2 days.
- Refrigerated: Seal in an airtight container and store for up to 5 days—reheat in the oven or microwave.
- Freezing: Divide into individual slices, wrap securely, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Nutritional Information
Per 1/8 of the pudding (without raisins):
- Calories: ~380 kcal
- Total Fat: 18g (Saturated 10g)
- Carbohydrates: 55g (Sugars 26g)
- Protein: 4g
- Fiber: 2g
Note: nutritional values are estimates and may vary based on specific brands and optional additions.
Serving Suggestions
- Enjoy warm alongside a generous scoop of vanilla ice cream or a swirl of whipped cream.
- Garnish with toasted coconut, a sprinkle of cinnamon, or rum raisin compote.
- Pair with a cup of strong coffee or spicy chai tea to balance the sweetness.
Frequently Asked Questions About Jamaican Cornmeal Pudding
Is cornmeal pudding similar to polenta?
Yes and no. While both use cornmeal, Jamaican cornmeal pudding is sweet and custardy, baked with coconut milk, sugar, and spices—versus polenta’s savory, coarse texture, often set and sliced or used as a creamy side.
Can I make it gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free blend or even cornstarch (use roughly half the amount and whisk thoroughly) to keep it gluten-free and just as delicious.
What if I don’t have coconut milk?
You can substitute with canned full-fat almond or cashew milk for a different yet creamy flavor. Avoid low-fat milks, as they won’t deliver the same richness.
Can I skip the butter?
Yes. Skipping the butter makes the pudding vegan (when paired with plant-based milk). It may be slightly less rich, but the coconut milk and spices still give a delightful taste.
How do I store leftovers?
Store at room temperature (up to 2 days) or refrigerate (up to 5 days). For extended storage, freeze slices wrapped tightly—they stay tasty for about 2 months.
Craving more? Check out this delicious Jamaican sweet potato pudding recipe.
Conclusion
It’s been such a treat sharing this Jamaican Cornmeal Pudding recipe with you—you’ve brought tropical warmth into your kitchen! I love how this dish balances creamy textures, sweet spices, and nostalgic flavor. Thank you for giving it a try, and I hope it brings joy to your table and loved ones. Here’s to easy, flavorful baking—your talent and tastebuds will shine. Happy cooking, and welcome to our wonderful food-loving community!
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Jamaican Cornmeal Pudding Recipe
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Jamaican Cornmeal Pudding is a rich, spiced Caribbean dessert made with coconut milk and warming spices. Creamy on top and firm below, this easy recipe is perfect for cozy nights and festive gatherings. Try it now and enjoy a taste of the islands!
Ingredients
Cornmeal Pudding
3 cups fine yellow cornmeal
1½ tsp salt
½ cup all-purpose flour
1 tsp ground nutmeg
1½ tsp ground cinnamon
6 cups coconut milk
1 Tbsp vanilla extract
½ cup (1 stick) butter
2 cups brown sugar
2 Tbsp dark or white rum (optional)
1 cup raisins (optional)
Soft Top
1 cup coconut milk
¼ cup brown sugar
½ tsp ground cinnamon
Instructions
- Prep your pan & oven
Preheat oven to 350 °F (175 °C). Grease a 10‑inch springform or baking pan with butter and set aside. - Heat the wet base
In a medium pot over medium heat, combine coconut milk, butter, brown sugar, and vanilla. Stir until sugar dissolves and mixture is hot—avoid boiling. Remove from heat and cool slightly. - Whisk dry ingredients
Sift together cornmeal, flour, salt, nutmeg, and cinnamon into a large bowl. Whisk to combine evenly. - Combine everything
Stir rum into the warm liquid, if using. Gradually whisk the liquid into dry ingredients until smooth and lump-free. - Bake the pudding
Pour mixture into the greased pan. Optionally fold in raisins or sprinkle them on top. Bake for 20 minutes. - Make the soft layer
Whisk together coconut milk, brown sugar, and cinnamon in a small bowl. - Finish baking
Remove the pan, stir gently to redistribute raisins, then pour the soft‑top mixture over the batter. Bake an additional 80 minutes (total bake time: ~100 minutes). Top should be custardy and underside firm. - Cool & serve
Let the pudding cool for about an hour, then remove the springform ring. Slice and enjoy!
Notes
Use fine cornmeal for a smoother texture.
Swap butter with vegan alternatives to make it dairy-free.
Store at room temp for 2 days, or refrigerate for up to 5.
For added flair, top with pineapple chunks or toasted coconut flakes.
Freeze slices tightly wrapped for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 26g
- Carbohydrates: 55g
- Protein: 4g