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.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1 cup (236ml) coconut milk
- ½ cup (105g) brown sugar
- 2 ounces (57g) butter
Instructions
- 1
Preheat oven to 350℉ (175℃). Grease a 10-inch baking pan and set aside.
- 2
In a large saucepan, add butter, coconut milk, milk, sugar, spices, and salt. Bring to a boil and remove from heat.
- 3
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.
- 4
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).
- 5
Gradually whisk the cornmeal mixture into the saucepan (stirring continuously to prevent lumps).
- 6
Bring to a boil and simmer (stirring frequently) for 6-8 minutes to prevent lumps and burning.
- 7
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.
- 8
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.
- 9
Serve the pudding with the coconut sauce.
- 10
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.
- 11
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.
- 12
Let it cool before serving.