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:
Sonia says
I made this and it was absolutely gorgeous. Iāve tried other corneal pone recipes but they were always hit and miss.
Will definitely be making it again.
Samantha Gamble says
Hello, when you say butter what yoe of butter salted or unsalted
ImmaculateBites says
It’s un-salted butter
April says
Accidentally posted a review for the cornmeal pone on That Girl Cooks Healthy’s blog smh. Lol To reiterate the pone was a big hit with my Jamaican family and my best Trini friend. Thank you for that recipe
ImmaculateBites says
Awesome, Thanks for taking the time to share this with us.
Margaret Parry says
Can this pudding be frozen?
ImmaculateBites says
That’s a good question. I haven’t tried freezing it .So I can’t say for sure.
Pheadra says
Yes it can, after baking. Let it cool all the way down. Then wrap good in plastic wrap then foil. When you are ready for it, take it out and sit until it defrost somewhat then heat oven at high temperature and warm up for about 10 minutes on the middle rack. Or slice and microwave after defrosting.
ImmaculateBites says
Awesome! Thanks for taking time out to share this with us.
God Bless!!!
Roxanne says
I love your site! This pone took me back to childhood! I replaced the rum with molasses but kept everything else. True Jamaican pone! Thank you so much for your beautiful site.
imma africanbites says
Thank you, too, Roxanne! I’ll be trying it next time with molasses.
amanda says
Made this today but my sauce didnt come out thick like yours but the pone came out great an yes i use can coconut milk… will like any feedback on how to get it thick
ImmaculateBites says
Sorry to hear about this.Next time bring the the sauce to a boil and simmer for a few minutes so the sugar is completely dissolved. This would definitely make it thicker. Also be sure to use canned coconut milk. Glad to hear you liked the pone.
Tricia says
Oh my days, I made this today 19/05/2018 I followed the recipe to a “T” and ohhhhhhhhh it is absolutely delicious. Never ever tasted such a moist delicious cornmeal pudding. At first I thought this mixture is far too runny but I didn’t changed anything just carried on with the recipe and the outcome was a delicious moist pudding.
You must make this pudding. I high recommend it. Hope you enjoy as much as my friends and family have, Will be making it again soon.
imma africanbites says
Yaaay! **Happy dance** Thank you for taking the time to share your feedback, Tricia. I appreciate it! Happy baking! š
Indra says
Will give it a try. Love that it looks so moist
Jasmine says
Hello!! When I saw this recipe I was sooo excited. I made this recipe yesterday and though the flavor was amazing it seemed drier than the picture. I think itās because I used cornmeal and not corn flour like you mentioned in one of the comments. Can you tell me what brand you used of corn flour? I want to make it again! Yum!!
ImmaculateBites says
Thanks , I used quaker corn meal, available at Walmart
Maureen says
Hi your ingredients have 2 cups coconut milk and 4 cups whole milk but you didnāt put all in the mixture. Please confirm.
Thanks
imma africanbites says
Hi Maureen. I did mix those two – coconut milk and whole milk. Please see step #2. And I did put all the mixture in the pudding.
Helen says
Hi Iām Helen from England. So excited about this recipe. My Jamaican god mother used to make it for me when I was a child. I loved it. First time trying to make it myself. Itās in the oven now looks and smells amazing. Doing soft top and sauce too
ImmaculateBites says
I have the hankering for this right now- can’t seem to have enough of this . Oh, love the soft top too! Bon Apetit!
Andrea says
What size of springform pan did you use?
Thanks!
ImmaculateBites says
Hi Andrea! I used a 10 inch pan.
Chelsea says
When it says 3 teaspoons of nutmeg cinnamon and allspice is it 1 tsp each or 3 tsp of each? Thank you!
ImmaculateBites says
One teaspoon each . So 3 teaspoons all together.
Carleen Robinson says
Hello Sis!!! Hope this message finds you well!!
Do you by chance have a fantastic Sweet Potato Pudding recipe?
ImmaculateBites says
Not yet , but am working on it.
Opara Sylvester says
Already licking my tongue and gearing to try this recipe like I did the Gubaya and others I have had time for. Awwww.
ImmaculateBites says
Ooh Goody!!!You are going to want to eat the whole thang. Brace yourself!
Carleen Robinson says
Thank you for this recipe!!! Regarding the cornmeal. Are you using cornmeal FLOUR or FINE cornmeal. I have fine cornmeal. Can I use this?
ImmaculateBites says
You sure can. Fine cornmeal would do just fine here.
Carleen Robinson says
Thank you for your speedy response!!!!
Christina Hollis says
Looks deliciousācan’t wait to try it. Can I use polenta instead of cornmeal? It’s the only ingredient on the list (apart from the rum) I don’t keep in my store cupboard š
ImmaculateBites says
I don’t see why not. Cornmeal is finer grain than cornmeal. Would do just fine here.