Cornmeal Pudding Pone

This easy yet indulgent Caribbean dessert is made with cornmeal and topped with a decadent coconut sauce. Bake until the top is bubbly, and then dig in. It's an unforgettable tropical treat.

Course Dessert

Cuisine Caribbean

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 730kcal

Author Imma

Ingredients

The Cornmeal Pudding

4 ounces (113g) butter
1¾ cups (a 14-ounce can or 415ml) coconut milk
4 cups (950ml) whole milk
¾-1 cup (160-213g) brown sugar
1 cup (200 grams) white sugar
3 teaspoons (9-10g) spices (1 teaspoon each of nutmeg, cinnamon, allspice, etc.)
3 cups (450g) cornmeal
½ cup (60g) all-purpose flour
1½ teaspoons (7-8g) salt
1 cup (236ml) water
2 tablespoons (30ml) or more dark rum (optional)
2 teaspoons (10ml) vanilla extract (optional)
½ cup (75g) raisins

Coconut Sauce

1 cup (236ml) coconut milk
½ cup (105g) brown sugar
2 ounces (57g) butter

Instructions

Preheat oven to 350℉ (175℃). Grease a 10-inch baking pan and set aside.
In a large saucepan, add butter, coconut milk, milk, sugar, spices, and salt. Bring to a boil and remove from heat.
In a large bowl, combine cornmeal, flour, and salt, then add a cup of water and stir. Add the rum and vanilla at this point if using.
Scoop out some coconut milk mixture and add to the cornmeal mixture a cup at a time until the mixture is smooth (you may have to add 2-3 cups).
Gradually whisk the cornmeal mixture into the saucepan (stirring continuously to prevent lumps).
Bring to a boil and simmer (stirring frequently) for 6-8 minutes to prevent lumps and burning.
Remove from heat, add about ½ cup of raisins. Pour or scoop the mixture into the prepared baking pan. Bake for about 60 minutes, or a toothpick inserted into the center comes out clean.

Coconut Sauce

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.
Serve the pudding with the coconut sauce.

Soft Top Version

If making a soft top pudding, remove the cornmeal pone from the oven 30 minutes into baking, prick it with a toothpick, and pour ½ or all of the coconut sauce mixture over the pudding.
Return to the oven and bake for another 20 minutes or until a toothpick inserted into the center comes out clean and the top is bubbly.
Let it cool before serving.

Notes

For optimal richness, use full-fat coconut milk!
To make removing the pudding easier, line your baking pan with parchment and grease it with butter or cooking spray. You could also use a springform pan.
Always give the pone time to cool and firm up before cutting it.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition