I love cornmeal. Having Caribbean parents, my first introduction to cornmeal was Cornmeal Porridge, a popular breakfast cereal. Cornmeal is used a lot in Caribbean cuisine. Being half Haitian, we even make a beverage with cornmeal called Akasan. So when this month's Daring Cook's Challenge was to complete any challenge we had previously missed, I gladly took on the Cornmeal Challenge from August, 2012 when Rachael of Pizzarossa challenged us to try any recipe we found on the web that utilized cornmeal.
In a "celebration" of past Daring Cooks and Daring Bakers challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we'd like! The REAL challenge was picking which delicious recipe(s) to try!
As this is also a Caribbean recipe, I knew it would definitely appeal to my palate and I was not mistaken.
Jamaican Cornmeal PuddingIngredients:
- 3 cups cornmeal
- 1/2 cup all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon nutmeg, freshly ground
- 1 teaspoons salt
- 2 cups coconut milk
- 3 cups water
- 2 teaspoons vanilla extract
- 1/2 cup butter
- 1 1/2 cups sugar
- 1 cup raisins
- 2 tablespoons rum (optional)
- 1 cup coconut milk
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
Combine cornmeal with flour, cinnamon, nutmeg and salt in a large bowl.
In a saucepan, heat milk, water and vanilla extract. Add butter and then the sugar and the raisins. Mix well and heat until sugar has dissolved and liquid is well heated, but not boiling.
Remove from heat and add rum. Mix well.
Add half of the warm liquid into the dry ingredients and mix well. Add the rest of the warm liquid and mix well until you have a smooth batter. Make sure you mix the batter very well so that there are no lumps. After going through the work of making this delicious treat, you don't want to spoil it by biting into a clump of raw cornmeal flour.
Pour into prepared baking pan and bake for 15 minutes.
In a small bowl, combine all of the topping ingredients and mix well.
After 15 minutes, stir the batter to evenly distribute the raisins. (I forgot to do this step). Pour the topping over the cake and bake for another hour.
The topping will be gooey, however if you insert a knife to test it, underneath the topping should be firm.
With the gooey, gelatinous topping you can spread it using a butter knife, if you find it is not evenly distributed over the top of the cake after baking.
Let it cool in the pan for 10 minutes. After 10 minutes, slide a knife around the perimeter of the pan to release the gooey topping from the side of the pan. Release springform and remove.
Let it cool more for another 1/2 hour.
Since I had forgotten to stir the batter after 15 minutes in the oven, my raisins were not evenly distributed but when something is this good, does it really matter?
This was so delicious and tasted exactly like Cornmeal Porridge only firmer. The pudding is soft and slightly spongy with a nice crusty exterior. However, what puts this dish over the top is that gooey topping. This really is a stunning dessert to serve at holidays. With Thanksgiving, Christmas, Diwali and Hannukah coming soon, why not try this dessert for a change?
Once cooled, keep any leftovers in the refrigerator. Reheat in the microwave for 45 seconds.
...linking to Bake Fest hosted by Pallavi, Dish It Out hosted by Sowmya & What's With My Cuppa hosted by Nandoo
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