Cornmeal Pudding Pone Recipe – 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.
Warm Caribbean spices make each creamy slice of pone absolutely cozy. It tastes fantastic with a hot cup of tea or coffee but goes just as well with a refreshing lemonade or iced tea, thanks to the tropical flavors.
This recipe is also an ideal dessert for guests for a couple of reasons. Number one, it’s easy to make, which means more time to spend with your friends around the table. Number two, it’s not common in most areas, so it makes a great conversation point, and your guests will love trying something new.
Content…What Is It? |
What Is Cornmeal Pudding Pone?
Also known as Jamaican cornmeal pudding, cornmeal pone is a beloved Caribbean dessert enjoyed throughout the West Indies, especially in Jamaica. Yellow cornmeal and coconut milk are the main ingredients.
Then add all your favorite Caribbean flavors: allspice, cinnamon, rum, and nutmeg for a real treat. Texture-wise, this baked dessert falls somewhere between a pudding and a cake. The mixture is perfectly soft and packed with flavor. 😋
Ingredient List
- Dry Ingredients – Cornmeal and a small amount of flour are the foundation for the cornmeal pone recipe’s unique texture.
- Butter adds richness, depth of flavor, and a great mouthfeel to this dessert.
- Milk – You’ll need both regular milk and coconut milk for this recipe. These two ingredients contribute to the creamy texture and the tropical flavors.
- Sugar – Both white and brown sugars make an appearance in cornmeal pone.
- Raisins – Raisins add a pop of color and a slight variation in texture to the dessert.
- Optional Ingredients – Vanilla extract and dark rum are optional but add beautiful layers to the overall flavor.
How to Make Cornmeal Pone
Make the Cornmeal Pudding Pone
- Preheat oven to 350℉ (175℃). Grease a 10-inch baking pan and set aside.
- Heat – In a large saucepan, add butter, coconut milk, milk, sugar, spices, and salt. Bring it to a boil, then remove the mixture from the heat.
- Cornmeal – Combine cornmeal, flour, and salt in a large bowl. Then, stir in a cup of water. Add the rum and vanilla at this point if using.
- Combine – Scoop out a cup of the coconut milk mixture and stir it into the cornmeal mixture. You may have to repeat 2-3 times to get the cornmeal smooth.
- Whisk – Gradually whisk the cornmeal mixture a little at a time into the saucepan with the rest of the hot coconut milk. Continue stirring with a whisk to prevent lumps.
- Simmer – Bring to a boil and simmer. Continue stirring frequently for 6-8 minutes to prevent lumps and burning.
- Raisins – Remove it from the heat and add about ½ cup of raisins.
- Bake – Pour or scoop the pudding mixture into a prepared baking pan. Bake it for about 60 minutes or until a toothpick inserted turns out clean.
- Serve with coconut sauce.
Make the Coconut Sauce
- Coconut Sauce – Combine 1 cup of coconut milk, ½ cup brown sugar, and ¼ cup butter in a small saucepan. Cook until the butter melts and simmers for about 2 minutes. Set aside until ready to use. (Serve the sauce on the side or add it to the pudding for a soft top.)
- Soft Top – If making a soft top, remove the cornmeal pone from the oven after baking for 30 minutes. Prick the pudding all over with a toothpick and pour about ½ (or all) the coconut sauce into the pan.
- Finish Baking – Return the pudding to the oven and bake for another 20 minutes. A toothpick inserted in the center should come out clean, and the top will bubble.
Recipe Variations
- Swap out the raisins. You can use any dried fruit in this cornmeal pone. You can even soak the fruit in rum before adding it. Or simply omit the raisins.
- Make it gluten-free. Swap your all-purpose flour with gluten-free baking flour.
- Make it vegan. Use vegan butter and replace the regular milk with all coconut milk for a delicious and nutritious vegan dessert.
Tips and Tricks
- For optimal richness, use full-fat coconut milk! 🥥
- To make removing the pudding easier, line your baking pan with parchment and grease it with butter or cooking spray. You could also use a springform pan.
- Always give the pone time to cool and firm up before cutting it. Otherwise, you could be dealing with a sloppy mess.
Make-Ahead and Storage Instructions
Cornmeal pone can be made a day or two ahead of time. Let it cool, and then store it in the fridge, covered, until you are ready to slice and serve it. Cornmeal porridge and pudding both freeze well for 3-4 months if in an airtight package.
If you don’t want to serve it chilled, let it come to room temp an hour or two before serving it. Keep leftover cornmeal pudding in an airtight container in the fridge for 3-5 days and serve chilled or at room temperature.
What Goes With Cornmeal Pone
Cornmeal pone tastes great with tropical fruit salad for a little variety to the dessert table. To drink, try it with a cool glass of Brazilian lemonade with coconut milk or a hot drink like ginger tea or a cappuccino. ☕
More Cornmeal Pudding Recipes to Try
Cornmeal Pudding Pone
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Ingredients
The Cornmeal Pudding
- 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
Coconut Sauce
- 1 cup (236ml) coconut milk
- ½ cup (105g) brown sugar
- 2 ounces (57g) butter
Instructions
- Preheat oven to 350℉ (175℃). Grease a 10-inch baking pan and set aside.
- In a large saucepan, add butter, coconut milk, milk, sugar, spices, and salt. Bring to a boil and remove from heat.
- 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.
- 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).
- Gradually whisk the cornmeal mixture into the saucepan (stirring continuously to prevent lumps).
- Bring to a boil and simmer (stirring frequently) for 6-8 minutes to prevent lumps and burning.
- 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.
Coconut Sauce
- 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.
- Serve the pudding with the coconut sauce.
Soft Top Version
- 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.
- 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.
- Let it cool before serving.
Tips & Notes:
- For optimal richness, use full-fat coconut milk!
- To make removing the pudding easier, line your baking pan with parchment and grease it with butter or cooking spray. You could also use a springform pan.
- Always give the pone time to cool and firm up before cutting it.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Marcelene Edwards says
Hi Immaculate,
First let me say I’ve never liked cornmeal pudding but after trying your recipe……Immaculate I’m now conformed!! This is my third time making it and it just keeps getting better.
There’s two differences in your pone that I don’t see in mine…..your comes out with a carrot color and your sauce is creamy and thick. Please let me know what I need to do to improve on my pone and sauce.
Thank You Immaculate,
Improve and Conformed.
ImmaculateBites says
What kind of oven do you us?. I use a convection oven and it helps give it that rich golden color. Are you using canned coconut milk , it’s rich and works out just fine.
Rosaleen Langford-Hightower says
Hello Imma,
I didn’t know cornbread could look so good, and advertising as your lovely Cornbread Pone. The richness of it make me want to dive right in, I will definitely give this beautiful recipe a try. only one question Imma, did you use self-rising or plain cornmeal. I want to make sure I get everything right so I can enjoy every bite. Thanks.
ImmaculateBites says
Hi Rosaleen! I used plain cornmeal flour. I know what you mean about diving in- one of my favorite desserts.
Ms. Ella says
Would you verify the salt amount in the recipe. It states 11/2 teaspoons. Please advise. I would like to try today.
ImmaculateBites says
It’s 1 and 1/2 teaspoons salt .
Didina Gnagnide Angorinie says
Hello Imma, this recipe caught my fancy but I am having trouble with thedoses: the first ingredient is 2 cup coconut milk (one 14 ounce can). In the pudding instead you put 1 cup coconut milk…but you still list 1 14 ounce can (450 ml). So, do I have to put 1 cup coconut milk in the pudding or two? Secondly, I see this cake has lots of sugar, personally I prefer my sweets not overtly sweet (but not too little either). Do you think I can cut a cup of sugar out of this without having a cake that is too bland?
Sorry for the trouble. I am preparing a menu for my birthday party and this cake is really handy because it can be made gluten free and lactose free with little fuss (two of my guests have trouble with them) while also being something I would really enjoy. I would make the soft top version! And maybe add some more sauce as well . Greetings from Italy where coconut does not grow…unfortunately…
Didina Gnagnide Angorinie says
Also, how do you cook the cornmeal before? Would using pre-cooked polenta flour work?
ImmaculateBites says
Hey Didina. Lucky you. I want to go to Italy so bad. Greetings from Los Angeles.
Ok, now on to your questions: I do not pre-cook the cornmeal . So you do not have to worry about it.
You put 1 can coconut milk in the pudding. However, you can put 1 cup replace the other cup with milk and use the rest for the coconut sauce. So you do not have to open two cans. But I see you plan on double the sauce so you do not need to worry about it.
Hope you enjoy this cake as much as I do .It’s one of my favorites!!
Happy Cooking!!
Christi says
Can you use corn meal mix instead of plain corn meal…..want to make right now but don’t want to have to make a run to the store for the corn meal lol
ImmaculateBites says
Yes, you can. But you have to omit the flour and just go with 3 1/2 cups Corn meal mix.
Diana says
Hi Imma – I love your site! I see raisins in your pictures, but I did not see them listed in the ingredients. Approximately how much do you add?
ImmaculateBites says
Thanks Diana! 1/2 cup raisins. Do let me know how it works out.
Bintu | Recipes From A Pantry says
I do just want to go and grab a spoon. I am pining this as I really, really, really want to try it.
Marsha | Marsha's Baking Addiction says
Oh my, this dessert looks so delicious, and indulgent!
Josephine says
Looks delicious!
Cakespy says
WOW! This is such a creative and interesting version of corn pone – I love how you made it a dessert!
Muna Kenny says
Never knew that this dessert existed, I’m so glad that I saw your recipe, I’m going to try it. It looks delicious !
AiPing | Curious Nut says
Gasp Imma! I’ve never like cornmeal bread but this pudding looks super moist and very inviting. And that coconut sauce. Yes please!!!
ImmaculateBites says
Can’t seem to have enough of it Aiping.
Mahy says
Oh I would love this slice of pudding right now!! It looks decadent and a perfect treat with my coffee 🙂
ImmaculateBites says
It would be a great way to start the morning
Sam | Ahead of Thyme says
I have never tried this dessert before but it looks so delicious! Thanks for sharing the recipe
ImmaculateBites says
It sure is .
Kaitie says
I love this! it looks so decadent and delicious!
ImmaculateBites says
Thanks Kaitie!