Jamaican Cornmeal Pudding

July celebrated carribean food. So I thought I would share a great recipe to inspire you. In Jamaica a common custom to dine on cornmeal pudding. This delacacie was around long before modern stoves and ovens. Whether you eat it hot or cold it is perfect anytime snack or serve it up with ice cream for a dessert special

1/2 cup(s) flour
2 cup(s) Grace Cornmeal
1 1/2 cup(s) brown sugar
4 cup(s) Grace Coconut Milk
1 teaspoon(s) vanilla essence
1/4 teaspoon(s) mixed spice
1 teaspoon(s) salt
1 teaspoon(s) nutmeg, grated
1/4 cup(s) raisins
1/4 cup(s) coconut, shredded
1 tablespoon(s) Grace Margarine

Pre-heat oven to 180°C (350°F).
Sift together flour and cornmeal.
Blend together brown sugar, coconut milk, vanilla, mixed spice, salt and nutmeg.
Add to cornmeal mixture, stirring until there are no lumps.
Scrape batter into a greased baking pan.
Coat raisins with a little flour and sprinkle into pudding mixture.  Sprinkle shredded coconut on top, and dot with margarine.
Bake for 1 hour or until set.

To Serve: Cool, slice and serve.

recipe source here


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