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.