Cornmeal Pone – An easy yet indulgent Caribbean dessert made with Ccrnmeal and topped with coconut sauce baked until the the top is bubbly. One bite and you are in the tropics. Moist, decadent and simply delicious!!! Go grab a spoon.
When it’s dessert time – and that’s quite often in my household – I think enjoyment is Numero Uno on my list. Yes! Number one priority.
It’s really quite possible to make something completely different that is pleasantly enjoyable too!
Guys meet your new favorite dessert – Cornmeal Pudding Pone.
Not quite a pudding not quite a cake but totally addictive.
Make this when you have company. And I’m not kidding when I said I ate almost half of it. Now I have to pay the price- but it’s worth every bite.
Cornmeal pudding pone is a beloved Caribbean dessert enjoyed throughout the West Indies especially in Jamaica. It’s made primarily with corn meal, coconut milk and spiced with all the great flavors associated with the Caribbean flavors, allspice, cinnamon, rum and nutmeg – a really interesting tropical delight.
This Caribbean dessert is made sometimes with a soft top – meaning towards the last 30 minutes of baking you add a blend of sugar and coconut milk to the top.
Here, I added half the amount and reserved the rest to serve with the pudding. So you don’t really get a soft top – feel free to go all out with the full amount.
I tried this recipe with and without pre-cooking the cornmeal – definitely like the one that has been pre-cooked. Shortens the cooking time and tastes way better.
As always rum is optional and is not really that overwhelming – the final product contains very negligible amounts of it.
Cornmeal Pudding Pone
- 4 ounce (100 grams) butter
- 2 cup (14 ounce can 450 ml) Coconut Milk
- 4 cups (1 liter) whole milk
- ¾- 1 (165-220 grams) cup brown sugar
- 1 cup (200 grams) white sugar
- 3 teaspoons spices , nutmeg, cinnamon and allspice
- 3 cups (450 grams) cornmeal
- ½ cup (64 grams ) all purpose flour
- 1 1/2 teaspoon salt
- 1 cup (225 ml) water
- 2 tablespoons or more dark rum , optional
- 2 teaspoons vanilla essence , optional
- ½ cup raisins
- 1 cup (225 ml) coconut milk
- 1/2 cup (110 grams) brown sugar
- 2 ounce (57 grams) butter
- Preheat oven to 350 degrees F. Grease a 10- inch baking pan and set aside.
- In a large sauce- pan add butter, coconut milk, milk, sugar, spices, and salt. Bring to a boil. Remove coconut milk mixture from the heat.
- In a large bowl combine cornmeal, flour and salt, then add a cup of water and stir. You may add rum and vanilla at this point, if desired.
- Scoop out some coconut milk mixture and add to the cornmeal mixture about a cup at a time until mixture is smooth (you might have to add about 2-3 cups).
- Gradually whisk in cornmeal mixture to the saucepan, a little at a time while stirring with a whisk to prevent any lumps.
- Now return the cornmeal mixture to the sauce- pan. Bring to boil and simmer continue stirring frequently- for about 6-8 minutes, to prevent lumps and burns.
- Remove from heat add about 1/2 cup raisins . Pour or scoop out mixture into the prepared baking pan. Bake for about 60 minutes or a toothpick inserted turns out clean.
- Serve with coconut sauce.
- Soft Top
- In a small saucepan combine 1-cup coconut milk, ½ cup brown sugar and ¼ cup butter. Let it melt and simmer for about 2 minutes. Set-aside until ready to use.
- If making a soft top remove cornmeal pone from oven after 30 minutes of cooking , prick cornmeal with a tooth pick and pour about ½ or all the coconut sauce mixture to the pan.
- Return to the oven and bake for about 20 minutes more or until a tooth inserted comes out clean and the top is bubbly.
- Let it cool before serving.