Cornmeal Pudding

Today I baked a Cornmeal Pudding for the 1st time in a long time. Not because I was craving it… because I wrote a cookbook and tried to get by with a pictureless recipe and got caught. The cookbook featuring this recipe and 99 others will be available in a few weeks but for now. Feast your eyesDSCF5645-001INGREDIENTS

3 C. cornmeal
½ C. all purpose flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1½ C. brown sugar
4 C. boiling water
1 – 15 oz can coconut milk
2 tsp vanilla
½ stick (2oz) butter
1 C. raisin

TOPPING (optional)
8 oz coconut milk
¼ C. sugar
¼ tsp cinnamon
¼ tsp nutmeg

VARIATIONS
*Add ½ C. rum to mixture, heat with water
*substitute 1 C. dried cranberries for raisin
Preheat oven to 350 F.
Combine cornmeal, flour, cinnamon, nutmeg and salt in a large mixing bowl. Bring water and sugar to a boil over
medium heat, in a small saucepan. Stir in vanilla and butter. Slowly mix sugar water into cornmeal mixture. Add coconut milk. Stir mixture well, until mixture is smooth. Pour mixture into a well buttered 13 x 9 inch baking dish or a deep 10” cake pan. Add raisins to mixture, spread across entire
surface. Raisins will sink during baking. Bake pudding for 20 minutes in the center of oven. While pudding bakes. Mix topping ingredients. After 20 minutes spread topping over pudding and return to oven. Bake for another 50 minutes. Top will be soft but, pudding should be firm when fully baked. Insert a clean knife or a toothpick in the center of the pudding. If not baked return to oven for another 10 to 15 minutes before testing again. If knife comes out clean
remove pudding from oven and cool on a cooling rack for at least 45 minutes before slicing.

DSCF5636-001

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