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Jamaican Cornmeal Potato Pudding
A Delicious Combination You Must Try!

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jamaican_pudding_cornmeal_IG_westindiangrocerydeliveryJamaican Cornmeal Potato Pudding

by Venesha Johnson | Associate Writer

I love Jamaica. As a born and raised Jamaican living in Jamaica, I can’t imagine being anything but a Jamaican. There are many things about our culture that I love but, if I had to pick a favourite, it's definitely our food. I am a bit biased, of course, but as a foodie who has tried the cuisine of many cultures, ours remains my favourite.

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I am proud of our ability to enjoy, participate in and show appreciation to other cultures while still holding to our own. This is evident in the age-old dishes and desserts that are prepared just as they were all those years ago, today.

Speaking of desserts, Jamaicans have an unwavering love of puddings, and there’s a forever-ongoing debate on whether cornmeal pudding or potato pudding, the top two favourites, is better.

But why choose? They are both great on their own, but don’t you think they would be even better… together? That’s what this recipe is, a combination of our two favourite puddings.

What makes this recipe even more appealing is its vegan and gluten-free nature. In a world where dietary preferences are diverse, this pudding welcomes everyone to the table. It's a dessert that not only tantalises the taste buds but also aligns with modern dietary needs.

Beyond the sheer deliciousness of this pudding, let's talk about the nutritional perks. Sweet potatoes bring a hefty dose of vitamins, fibre, and antioxidants to the party.

They're not just tasty; they're a nutritional powerhouse. And with the gluten-free aspect, it becomes a dessert option for those with specific dietary requirements.

Without further delay, let me share the recipe with you.

Jamaican Cornmeal Potato Pudding Recipe

INGREDIENTS

  • 7 large sweet potatoes (shredded)
  • 1 cup cornmeal
  • 1 tablespoon cinnamon
  • 1 tablespoon nutmeg
  • 2 ½ cups rum cream
  • 3 cups coconut milk
  • 2 cups evaporated milk
  • 1 ½ cups brown sugar
  • 1 cup rum-soaked raisins
  • 1 teaspoon salt
  • 2 tablespoons vanilla

PROCEDURE

  1. Preheat and Prepare: Preheat the oven to 350 degrees. Peel and shred the sweet potatoes using a grater or food processor.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the shredded sweet potatoes, cornmeal, cinnamon, and nutmeg. Ensure an even distribution of the dry ingredients.
  3. Create Liquid Blend: In a separate bowl, mix the rum cream, coconut milk, evaporated milk, brown sugar, rum-soaked raisins, salt, and vanilla. Stir thoroughly until the sugar is completely dissolved. This creates a flavorful liquid mixture.
  4. Combine Mixtures: Pour the majority of the liquid blend into the bowl with the dry ingredients. Use a spatula or spoon to mix until all the ingredients are well incorporated. The consistency should be slightly runny.
  5. Prepare Baking Dish: Grease and flour your chosen baking pans or use a non-stick cooking spray. This prevents the pudding from sticking to the pan during baking.
  6. Pour and Smooth: Transfer the sweet potato pudding mixture into the prepared baking pans. Use a spatula to smooth the surface, ensuring an even distribution.
  7. Reserve Liquid: Take the reserved 1 cup of the liquid mixture and set it aside for later use.
  8. Apply the Final Touch: Pour the reserved liquid mixture over the top of the sweet potato mixture. Use the back of a spoon or your fingers to spread it across the surface evenly. This adds an extra layer of flavour and moisture.
  9. Bake to Perfection: Place the pans in the preheated oven and bake for approximately one hour. Keep an eye on the pudding; it's done when it starts pulling away from the sides of the pan, and a tester (toothpick or knife) inserted into the centre comes out clean.
  10. Cool and Serve: Allow the pudding to cool in the pan for a bit before transferring it to a wire rack for further cooling. Once cooled, cut into desired portions and serve either warm or at room temperature.

This Jamaican Sweet Potato Cornmeal Pudding recipe is a delightful fusion of tradition and modernity. Whether you're a seasoned cook or just starting in the kitchen, follow these simple steps to create a tasty treat that embodies the flavours of Jamaica.

Enjoy the rich blend of sweet potatoes and cornmeal in every bite, and savour a piece of Jamaican culinary heritage!

Oh, before you go, remember for more delicious recipes of Jamaican desserts and treats you can grab a copy of our ebook, Jamaican Sweet Treats. Enjoy!

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References & Sources For Jamaican Cornmeal Potato Pudding

  1. Most popular Jamaican puddings (no date) My Island Jamaica. Available at: https://www.my-island-jamaica.com/most_popular_jamaican_puddings.html (Accessed: 08 January 2024).

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