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Cornmeal Pudding Pone

Easy  yet indulgent Caribbean Dessert  made with Cornmeal and topped with coconut sauce baked until the the top is bubbly.  One bite and  you are  in the tropics , Moist , Decadent and Simple Delicious!
Course Dessert
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 656kcal
Author Imma


  • 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


  • 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.


Calories: 656kcal | Carbohydrates: 92g | Protein: 13g | Fat: 43g | Saturated Fat: 29g | Cholesterol: 57mg | Sodium: 656mg | Potassium: 584mg | Fiber: 6g | Sugar: 32g | Vitamin A: 730IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 5.3mg