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.
Sonia says
I made this and it was absolutely gorgeous. I’ve tried other corneal pone recipes but they were always hit and miss.
Will definitely be making it again.
Samantha Gamble says
Hello, when you say butter what yoe of butter salted or unsalted
ImmaculateBites says
It’s un-salted butter
April says
Accidentally posted a review for the cornmeal pone on That Girl Cooks Healthy’s blog smh. Lol To reiterate the pone was a big hit with my Jamaican family and my best Trini friend. Thank you for that recipe
ImmaculateBites says
Awesome, Thanks for taking the time to share this with us.
Margaret Parry says
Can this pudding be frozen?
ImmaculateBites says
That’s a good question. I haven’t tried freezing it .So I can’t say for sure.
Pheadra says
Yes it can, after baking. Let it cool all the way down. Then wrap good in plastic wrap then foil. When you are ready for it, take it out and sit until it defrost somewhat then heat oven at high temperature and warm up for about 10 minutes on the middle rack. Or slice and microwave after defrosting.
ImmaculateBites says
Awesome! Thanks for taking time out to share this with us.
God Bless!!!
Roxanne says
I love your site! This pone took me back to childhood! I replaced the rum with molasses but kept everything else. True Jamaican pone! Thank you so much for your beautiful site.
imma africanbites says
Thank you, too, Roxanne! I’ll be trying it next time with molasses.
amanda says
Made this today but my sauce didnt come out thick like yours but the pone came out great an yes i use can coconut milk… will like any feedback on how to get it thick
ImmaculateBites says
Sorry to hear about this.Next time bring the the sauce to a boil and simmer for a few minutes so the sugar is completely dissolved. This would definitely make it thicker. Also be sure to use canned coconut milk. Glad to hear you liked the pone.
Tricia says
Oh my days, I made this today 19/05/2018 I followed the recipe to a “T” and ohhhhhhhhh it is absolutely delicious. Never ever tasted such a moist delicious cornmeal pudding. At first I thought this mixture is far too runny but I didn’t changed anything just carried on with the recipe and the outcome was a delicious moist pudding.
You must make this pudding. I high recommend it. Hope you enjoy as much as my friends and family have, Will be making it again soon.
imma africanbites says
Yaaay! **Happy dance** Thank you for taking the time to share your feedback, Tricia. I appreciate it! Happy baking! 🙂
Indra says
Will give it a try. Love that it looks so moist
Jasmine says
Hello!! When I saw this recipe I was sooo excited. I made this recipe yesterday and though the flavor was amazing it seemed drier than the picture. I think it’s because I used cornmeal and not corn flour like you mentioned in one of the comments. Can you tell me what brand you used of corn flour? I want to make it again! Yum!!
ImmaculateBites says
Thanks , I used quaker corn meal, available at Walmart
Maureen says
Hi your ingredients have 2 cups coconut milk and 4 cups whole milk but you didn’t put all in the mixture. Please confirm.
Thanks
imma africanbites says
Hi Maureen. I did mix those two – coconut milk and whole milk. Please see step #2. And I did put all the mixture in the pudding.
Helen says
Hi I’m Helen from England. So excited about this recipe. My Jamaican god mother used to make it for me when I was a child. I loved it. First time trying to make it myself. It’s in the oven now looks and smells amazing. Doing soft top and sauce too
ImmaculateBites says
I have the hankering for this right now- can’t seem to have enough of this . Oh, love the soft top too! Bon Apetit!
Andrea says
What size of springform pan did you use?
Thanks!
ImmaculateBites says
Hi Andrea! I used a 10 inch pan.
Chelsea says
When it says 3 teaspoons of nutmeg cinnamon and allspice is it 1 tsp each or 3 tsp of each? Thank you!
ImmaculateBites says
One teaspoon each . So 3 teaspoons all together.
Carleen Robinson says
Hello Sis!!! Hope this message finds you well!!
Do you by chance have a fantastic Sweet Potato Pudding recipe?
ImmaculateBites says
Not yet , but am working on it.
Opara Sylvester says
Already licking my tongue and gearing to try this recipe like I did the Gubaya and others I have had time for. Awwww.
ImmaculateBites says
Ooh Goody!!!You are going to want to eat the whole thang. Brace yourself!
Carleen Robinson says
Thank you for this recipe!!! Regarding the cornmeal. Are you using cornmeal FLOUR or FINE cornmeal. I have fine cornmeal. Can I use this?
ImmaculateBites says
You sure can. Fine cornmeal would do just fine here.
Carleen Robinson says
Thank you for your speedy response!!!!
Christina Hollis says
Looks delicious—can’t wait to try it. Can I use polenta instead of cornmeal? It’s the only ingredient on the list (apart from the rum) I don’t keep in my store cupboard 🙁
ImmaculateBites says
I don’t see why not. Cornmeal is finer grain than cornmeal. Would do just fine here.