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.
Enjoy!!!
Cornmeal Pudding Pone
Ingredients
- 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
Coconut Sauce
- 1 cup (225 ml) coconut milk
- 1/2 cup (110 grams) brown sugar
- 2 ounce (57 grams) butter
Instructions
- 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.
Nutrition Information:
Marcelene Edwards says
Hi Immaculate,
First let me say I’ve never liked cornmeal pudding but after trying your recipe……Immaculate I’m now conformed!! This is my third time making it and it just keeps getting better.
There’s two differences in your pone that I don’t see in mine…..your comes out with a carrot color and your sauce is creamy and thick. Please let me know what I need to do to improve on my pone and sauce.
Thank You Immaculate,
Improve and Conformed.
ImmaculateBites says
What kind of oven do you us?. I use a convection oven and it helps give it that rich golden color. Are you using canned coconut milk , it’s rich and works out just fine.
Rosaleen Langford-Hightower says
Hello Imma,
I didn’t know cornbread could look so good, and advertising as your lovely Cornbread Pone. The richness of it make me want to dive right in, I will definitely give this beautiful recipe a try. only one question Imma, did you use self-rising or plain cornmeal. I want to make sure I get everything right so I can enjoy every bite. Thanks.
ImmaculateBites says
Hi Rosaleen! I used plain cornmeal flour. I know what you mean about diving in- one of my favorite desserts.
Ms. Ella says
Would you verify the salt amount in the recipe. It states 11/2 teaspoons. Please advise. I would like to try today.
ImmaculateBites says
It’s 1 and 1/2 teaspoons salt .
Didina Gnagnide Angorinie says
Hello Imma, this recipe caught my fancy but I am having trouble with thedoses: the first ingredient is 2 cup coconut milk (one 14 ounce can). In the pudding instead you put 1 cup coconut milk…but you still list 1 14 ounce can (450 ml). So, do I have to put 1 cup coconut milk in the pudding or two? Secondly, I see this cake has lots of sugar, personally I prefer my sweets not overtly sweet (but not too little either). Do you think I can cut a cup of sugar out of this without having a cake that is too bland?
Sorry for the trouble. I am preparing a menu for my birthday party and this cake is really handy because it can be made gluten free and lactose free with little fuss (two of my guests have trouble with them) while also being something I would really enjoy. I would make the soft top version! And maybe add some more sauce as well . Greetings from Italy where coconut does not grow…unfortunately…
Didina Gnagnide Angorinie says
Also, how do you cook the cornmeal before? Would using pre-cooked polenta flour work?
ImmaculateBites says
Hey Didina. Lucky you. I want to go to Italy so bad. Greetings from Los Angeles.
Ok, now on to your questions: I do not pre-cook the cornmeal . So you do not have to worry about it.
You put 1 can coconut milk in the pudding. However, you can put 1 cup replace the other cup with milk and use the rest for the coconut sauce. So you do not have to open two cans. But I see you plan on double the sauce so you do not need to worry about it.
Hope you enjoy this cake as much as I do .It’s one of my favorites!!
Happy Cooking!!
Christi says
Can you use corn meal mix instead of plain corn meal…..want to make right now but don’t want to have to make a run to the store for the corn meal lol
ImmaculateBites says
Yes, you can. But you have to omit the flour and just go with 3 1/2 cups Corn meal mix.
Diana says
Hi Imma – I love your site! I see raisins in your pictures, but I did not see them listed in the ingredients. Approximately how much do you add?
ImmaculateBites says
Thanks Diana! 1/2 cup raisins. Do let me know how it works out.
Bintu | Recipes From A Pantry says
I do just want to go and grab a spoon. I am pining this as I really, really, really want to try it.
Marsha | Marsha's Baking Addiction says
Oh my, this dessert looks so delicious, and indulgent!
Josephine says
Looks delicious!
Cakespy says
WOW! This is such a creative and interesting version of corn pone – I love how you made it a dessert!
Muna Kenny says
Never knew that this dessert existed, I’m so glad that I saw your recipe, I’m going to try it. It looks delicious !
AiPing | Curious Nut says
Gasp Imma! I’ve never like cornmeal bread but this pudding looks super moist and very inviting. And that coconut sauce. Yes please!!!
ImmaculateBites says
Can’t seem to have enough of it Aiping.
Mahy says
Oh I would love this slice of pudding right now!! It looks decadent and a perfect treat with my coffee 🙂
ImmaculateBites says
It would be a great way to start the morning
Sam | Ahead of Thyme says
I have never tried this dessert before but it looks so delicious! Thanks for sharing the recipe
ImmaculateBites says
It sure is .
Kaitie says
I love this! it looks so decadent and delicious!
ImmaculateBites says
Thanks Kaitie!