Caribbean: Jamaica: Jamaican Cornmeal Pudding

INGREDIENTS:

4 cups water

4 cups coconut milk

1/4 cup non-dairy butter, (optional)

2 cups organic cane sugar

1 1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ground nutmeg

2 teaspoons vanilla

3 cups cornmeal

3/4 cups all purpose gluten-free flour, (or regular flour)

1/2 cup raisins

Custard

1 cup coconut milk

1/4 cup sugar

Pinch of cinnamon

 

INSTRUCTIONS:

For The Cornmeal Pudding:

Preheat oven 350, line a 10-inch round baking pan with parchment paper and brush with oil or use cooking spray and set aside.

 

In a large bowl combine, cornmeal, all-purpose flour. Bring coconut milk, water, non-dairy butter, sugar, salt, and spices to a boil in a large pot on medium high. Reduce heat to a simmer.

 

Using a whisk, slowly pour cornmeal/flour mixture into simmering liquid while stirring constantly until a thick mixture is formed, continue mixing to remove all lumps/ Add raisins and stir, cover the pot and allow to simmer for about 10 minutes, stirring occasionally. While the cornmeal is cooking, prepare the custard.

 

Scoop cornmeal mixture into prepared pan, pour custard on top of pudding and bake for 45 minutes. Allow the cornpone to cool for 15 minutes before slicing the cornmeal pudding.

 

To Prepare The Custard:

Mix coconut milk, sugar, and cinnamon in a medium and set aside