Cornmeal Pudding

Jamaican Dessert Recipes

Cornmeal pudding is an age-old favorite, and it has been cooked and eaten in Jamaica from long before we had modern stoves and ovens. Today it is easy to make.
We eat it hot or cold, and It can be an anytime snack or a dessert topped with cream, coconut cream, or ice cream. 

Jamaican Cornmeal Pudding

There are many variations on the basic recipe ... when you make it just follow the basics and do your own thing. Omit anything you don't like and add anything you want to try ... mixed fruit instead of raisins, white sugar instead of brown, or more or less of any of the spices to suit your taste.

I always keep  a big bottle of raisins or mixed fruit soaking in rum and often use this instead of plain raisins.


  • 5 cups or 2 1/2 tins Coconut Milk or Cream
  • 2 cups Cornmeal
  • 1/2 cup grated Coconut
  • 1/2 cup Flour
  • 1/2 to 1 cup Brown Sugar to taste
  • 2 teaspn Vanilla Flavoring
  • 1 teaspn Cinnamon (optional)
  • 1 teaspn Nutmeg (optional)
  • 1/2 to 1 cup Raisins, or Mixed Fruit

How to Make Cornmeal Pudding

  • You will need a 12" x 8" oven proof glass dish (30 x 20 cm) or the equivalent.
  • Put all ingredients in a mixing bowl and mix together.
  • If the mixture is too thick to pour, add more coconut milk or water and stir, a little bit at a time until it can pour easily.
  • Butter the glass dish or cake tin, and pour mixture in.
  • Bake at about 375 °F until a knife inserted in the center comes out clean, and the top is a nice golden brown ... about 50 minutes.
  • Allow to cool.

Eat ... Enjoy ... "Give Thanks".

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