The Food Blog

Friday, January 27, 2006

Jamaican Cornmeal Pudding

2 cans Coconut milk
1 lb. Cornmeal
1 cup Sugar
1 tsp Vanilla Flavoring
4 oz. Raisins or Currants
½ cup Flour
1 quart Water
Combine all other ingredients in a large mixing bowl and use a whisk to mix together.
Pour mixed ingredients into a greased cake pan and bake on 350-400 degrees Fahrenheight.
Check pudding after 30-40 minutes to see if the top is solid. You can stick a knife in the center of the pudding to see if the inside is soft. If it is soft, allow the pudding to bake some more.
Wait for the cornmeal pudding to cool and serve it with ice cream or you can serve it warm just by itself.

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