Jamaican Cornmeal Pudding is a beloved Caribbean dessert that captures the warmth, flavor, and cultural richness of Jamaica in every bite. Known for its soft, custard-like top and dense, spiced base, this traditional pudding blends the comforting sweetness of brown sugar and coconut milk with the earthy depth of nutmeg and cinnamon. Often served at family gatherings, Sunday dinners, or festive occasions, this dish is a nostalgic taste of island life. Whether you’ve enjoyed it before or are trying it for the first time, making Jamaican Cornmeal Pudding at home is easier than you might think—and it fills your kitchen with irresistible aromas.
Why You’ll Love This Jamaican Cornmeal Pudding
Authentic Caribbean Flavor – Every bite delivers the warmth of coconut milk, aromatic spices, and rich brown sugar.
Perfect for Any Occasion – Serve it as dessert, afternoon tea, or even a sweet breakfast treat.
Customizable – Make it your own by adding raisins, a splash of rum, or extra spice for a personal touch.
Make-Ahead Friendly – The flavors deepen overnight, making it taste even better the next day.
Ingredients
For the Cornmeal Pudding Base
3 cups fine yellow cornmeal
1 ½ teaspoons salt
½ cup all-purpose flour
1 teaspoon grated or ground nutmeg
1 ½ teaspoons ground cinnamon
6 cups coconut milk
1 tablespoon vanilla extract
½ cup (1 stick) butter
2 cups brown sugar
2 tablespoons dark or white rum (optional)
1 cup raisins (optional)
For the Soft Top Layer
1 cup coconut milk
¼ cup brown sugar
½ teaspoon ground cinnamon
Step-by-Step: How to Make Jamaican Cornmeal Pudding
Prepare the Pan – Preheat your oven to 350°F (175°C). Grease a 10-inch springform or regular baking pan generously with butter.
Warm the Coconut Mixture – In a medium saucepan over medium heat, combine the coconut milk, butter, brown sugar, and vanilla extract. Stir until the sugar dissolves, then remove from heat.
Mix the Dry Ingredients – In a large mixing bowl, sift together the cornmeal, flour, salt, nutmeg, and cinnamon. Whisk to evenly combine.
Combine Wet and Dry – If using rum, stir it into the warm coconut mixture. Gradually pour the liquid into the dry ingredients while whisking continuously until smooth and free of lumps.
Pour into the Pan – Transfer the batter to the prepared pan. If using raisins, sprinkle them evenly over the surface.
First Bake – Bake for 20 minutes to help set the base.
Make the Soft Top – While the pudding bakes, whisk together coconut milk, brown sugar, and cinnamon in a small bowl until smooth.
Add the Soft Top Layer – Remove the pudding from the oven, stir lightly to redistribute raisins if needed, then pour the soft top mixture evenly over the surface.
Final Bake – Return to the oven and bake for 80 minutes, until the top is soft and glossy but the base is firm.
Cool & Serve – Allow the pudding to cool for at least 1 hour before slicing. Enjoy warm or at room temperature.
Helpful Tips
Prevent Leaks – Wrap the base of your springform pan in aluminum foil to catch drips.
Avoid Lumps – Add warm liquid slowly and whisk thoroughly for a silky texture.
Boost Flavor – Toast the spices lightly before mixing for extra aroma.
Make It Boozy – Use aged dark rum for a deeper, more complex flavor.
Patience Pays Off – Letting the pudding rest enhances the flavor and texture.
Substitutions and Variations
Gluten-Free Option – Substitute all-purpose flour with a gluten-free baking blend.
Spice Swap – For a different twist, replace nutmeg with Jamaican allspice.
Fruit Additions – Try adding chopped dried pineapple or mango along with the raisins for a tropical flair.
Storage Instructions
Refrigerator – Keep in an airtight container for up to 5 days.
Freezer – Wrap slices individually and freeze for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
Nutritional Information (per slice, based on 14 servings)
Calories: 469
Total Fat: 26g
Saturated Fat: 22g
Cholesterol: 7mg
Sodium: 308mg
Carbohydrates: 58g
Fiber: 2g
Sugars: 29g
Protein: 6g
Serving Suggestions
Classic Jamaican Style – Serve with a cup of ginger tea or sorrel drink.
Dessert Plate – Pair with vanilla ice cream for a warm-and-cold contrast.
Brunch Table – Cut into small squares and serve alongside tropical fruit.
Holiday Spread – Garnish with a dusting of powdered sugar and cinnamon.
Frequently Asked Questions About Jamaican Cornmeal Pudding
1. What is the “soft top” in Jamaican Cornmeal Pudding?
It’s a creamy, sweet layer made from coconut milk, sugar, and cinnamon that bakes into the pudding, creating a custard-like texture.
2. Can I make it without the soft top?
Yes, but you’ll miss out on the signature texture contrast. Without it, the pudding will be uniformly dense.
3. Is it best served hot or cold?
It’s delicious either way! Many people enjoy it slightly warm, but it also firms up nicely when chilled.
4. Can I make this ahead of time?
Absolutely. In fact, the flavors deepen when it rests overnight, making it perfect for entertaining.
5. What type of cornmeal should I use?
Fine yellow cornmeal works best for a smooth texture, but medium-grind can add a bit more bite.
Conclusion
I truly hope this Jamaican Cornmeal Pudding fills your kitchen with wonderful aromas and brings just as much joy to your table as it has to mine. I love how the creamy coconut, rich brown sugar, and fragrant spices come together so effortlessly to create something truly special. Whether you’re making it for a family gathering, a festive occasion, or simply to treat yourself, this pudding is pure comfort in every slice. Here’s to sweet moments, flavorful traditions, and the love of sharing good food. Happy baking!
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Jamaican Cornmeal Pudding – A Classic Caribbean Dessert
- Total Time: 2 hours
- Yield: 14 slices 1x
Description
A traditional Jamaican Cornmeal Pudding featuring a rich, spiced base and a creamy soft top layer made with coconut milk and brown sugar. Perfect for gatherings, holidays, or enjoying at home for a true taste of Jamaica.
Ingredients
3 cups fine yellow cornmeal
1 ½ teaspoons salt
½ cup all-purpose flour
1 teaspoon grated or ground nutmeg
1 ½ teaspoons ground cinnamon
6 cups coconut milk
1 tablespoon vanilla extract
½ cup butter (1 stick)
2 cups brown sugar
2 tablespoons dark or white rum (optional)
1 cup raisins (optional)
Soft Top Layer:
1 cup coconut milk
¼ cup brown sugar
½ teaspoon ground cinnamon
Instructions
Prepare the Pan – Preheat your oven to 350°F (175°C). Grease a 10-inch springform or regular baking pan generously with butter.
Warm the Coconut Mixture – In a medium saucepan over medium heat, combine the coconut milk, butter, brown sugar, and vanilla extract. Stir until the sugar dissolves, then remove from heat.
Mix the Dry Ingredients – In a large mixing bowl, sift together the cornmeal, flour, salt, nutmeg, and cinnamon. Whisk to evenly combine.
Combine Wet and Dry – If using rum, stir it into the warm coconut mixture. Gradually pour the liquid into the dry ingredients while whisking continuously until smooth and free of lumps.
Pour into the Pan – Transfer the batter to the prepared pan. If using raisins, sprinkle them evenly over the surface.
First Bake – Bake for 20 minutes to help set the base.
Make the Soft Top – While the pudding bakes, whisk together coconut milk, brown sugar, and cinnamon in a small bowl until smooth.
Add the Soft Top Layer – Remove the pudding from the oven, stir lightly to redistribute raisins if needed, then pour the soft top mixture evenly over the surface.
Final Bake – Return to the oven and bake for 80 minutes, until the top is soft and glossy but the base is firm.
Cool & Serve – Allow the pudding to cool for at least 1 hour before slicing. Enjoy warm or at room temperature.
Notes
Wrap the base of a springform pan in foil to prevent leaks.
Fine yellow cornmeal gives the smoothest texture.
Can be made ahead; flavors deepen overnight.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 469
- Sugar: 29g
- Carbohydrates: 58g
- Protein: 6g