Cornmeal Pone

Warm Caribbean spices make each creamy slice of pone absolutely cozy. It tastes fantastic with a hot cup of tea or coffee but goes just as well with a refreshing lemonade or iced tea, thanks to the tropical flavors. This recipe is also an ideal dessert for guests for a couple of reasons. Number one, it’s easy to make, which means more time to spend with your friends around the table. Number two, it’s not common in most areas, so it makes a great conversation point, and your guests will love trying something new. Then add all your favorite Caribbean flavors: allspice, cinnamon, rum, and nutmeg for a real treat. Texture-wise, this baked dessert falls somewhere between a pudding and a cake. The mixture is perfectly soft and packed with flavor. 😋

Ingredient List

How to Make Cornmeal Pone

Make the Cornmeal Pudding Pone

Preheat oven to 350℉ (175℃). Grease a 10-inch baking pan and set aside. Heat – In a large saucepan, add butter, coconut milk, milk, sugar, spices, and salt. Bring it to a boil, then remove the mixture from the heat. Cornmeal – Combine cornmeal, flour, and salt in a large bowl. Then, stir in a cup of water. Add the rum and vanilla at this point if using. Combine – Scoop out a cup of the coconut milk mixture and stir it into the cornmeal mixture. You may have to repeat 2-3 times to get the cornmeal smooth. Whisk – Gradually whisk the cornmeal mixture a little at a time into the saucepan with the rest of the hot coconut milk. Continue stirring with a whisk to prevent lumps. Simmer – Bring to a boil and simmer. Continue stirring frequently for 6-8 minutes to prevent lumps and burning. Raisins – Remove it from the heat and add about ½ cup of raisins. Bake – Pour or scoop the pudding mixture into a prepared baking pan. Bake it for about 60 minutes or until a toothpick inserted turns out clean. Serve with coconut sauce.

Make the Coconut Sauce

Coconut Sauce – Combine 1 cup of coconut milk, ½ cup brown sugar, and ¼ cup butter in a small saucepan. Cook until the butter melts and simmers for about 2 minutes. Set aside until ready to use. (Serve the sauce on the side or add it to the pudding for a soft top.) Soft Top – If making a soft top, remove the cornmeal pone from the oven after baking for 30 minutes. Prick the pudding all over with a toothpick and pour about ½ (or all) the coconut sauce into the pan. Finish Baking – Return the pudding to the oven and bake for another 20 minutes. A toothpick inserted in the center should come out clean, and the top will bubble.

Recipe Variations

Tips and Tricks

Make-Ahead and Storage Instructions

Cornmeal pone can be made a day or two ahead of time. Let it cool, and then store it in the fridge, covered, until you are ready to slice and serve it. Cornmeal porridge and pudding both freeze well for 3-4 months if in an airtight package. If you don’t want to serve it chilled, let it come to room temp an hour or two before serving it. Keep leftover cornmeal pudding in an airtight container in the fridge for 3-5 days and serve chilled or at room temperature.

What Goes With Cornmeal Pone

Cornmeal pone tastes great with tropical fruit salad for a little variety to the dessert table. To drink, try it with a cool glass of Brazilian lemonade with coconut milk or a hot drink like ginger tea or a cappuccino. ☕