Cornmeal pudding is a Jamaican classic with a clever finishing trick: most of the batter bakes first, then a sweet coconut-milk "custard" is poured over the top to set into a softer layer (sometimes called the "tie-leaf" or "cut-and-clear"). Dense, spiced and deeply satisfying.

Ingredients

  • 2 cups fine cornmeal + ¼ cup flour
  • 3 cups coconut milk (reserve ½ cup for the top)
  • 1 cup brown sugar (plus 2 tbsp for the top)
  • ½ cup raisins
  • 1 tbsp mixed spice (nutmeg + cinnamon)
  • 1 tsp vanilla + pinch of salt

Method

  1. Mix the cornmeal, flour, 1 cup sugar, spices, salt and raisins with about 2½ cups of the coconut milk into a smooth, thick batter.
  2. Pour into a greased baking pan. Bake at 350°F (175°C) for about 45 minutes, until nearly set.
  3. Stir the reserved ½ cup coconut milk with 2 tbsp sugar, then gently pour it over the top of the pudding.
  4. Return to the oven for 15 minutes so the top sets into a soft custard layer.
  5. Cool completely before slicing — it firms as it cools.

🥄 The custard top

Pour the topping on only after the base is mostly set, or it sinks in. Done right, you get that signature two-layer texture.

Coconut, cornmeal and a soft custard top

Cornmeal pudding is a Jamaican baking classic — a dense, coconut-rich pudding of cornmeal and warm spices, famous for the soft, custardy layer that forms on top. Like sweet potato pudding it was traditionally baked in a Dutch pot between hot coals, and it's a fixture at Sunday dinners and celebrations.

That soft top is the signature, and it's easier to get than you'd think.

Ingredient notes & substitutions

  • Cornmeal — fine to medium grind, the base.
  • Coconut milk — the richness; don't cut corners here.
  • Brown sugar and raisins.
  • Spices — nutmeg, cinnamon, vanilla and mixed spice.

🔥 Pro tips

Mix thoroughly so there are no dry pockets of cornmeal. The signature soft top comes from reserving some of the coconut-milk mixture and pouring it over the pudding partway through baking — don't stir it in. Bake low and slow so it sets but stays moist, and cool it before slicing so it firms up.

Common mistakes to avoid

  1. A dry pudding. It needs plenty of coconut milk and a gentle oven.
  2. No soft top. Reserve some of the coconut mixture and pour it over midway.
  3. Slicing it hot. It falls apart — let it cool and set.
  4. Lumps. Mix the cornmeal in properly.

What to serve with cornmeal pudding

  • Warm or at room temperature with tea.
  • As a Sunday-dinner or holiday dessert.

Storage & reheating

Cornmeal pudding keeps for 4–5 days refrigerated and freezes for up to 3 months. Bring it back to room temperature before serving so the texture softens again.

Cornmeal pudding FAQ

How do I get the soft custard top?

Reserve some of the coconut-milk mixture and pour it over the pudding partway through baking. Don't stir it in — it sets into a soft layer.

Why is my pudding dry?

Not enough coconut milk, or it baked too long or too hot. Go low and slow and keep it rich.

What cornmeal should I use?

A fine to medium grind gives the smoothest, most tender pudding.

Is cornmeal pudding dairy-free?

It typically is, since coconut milk does the work. Check your other ingredients if that matters to you.

How do I store it?

Refrigerated for 4–5 days, or frozen up to 3 months. Serve at room temperature.