Cornmeal Pudding

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Adding pineapples to banana bread will add a little extra flavor to your bread. However, the flavor of the banana may end up overpowering the pineapple.

Also, banana bread is already quite moist and somewhat dense. Adding even more moisture (pineapple) could change the texture of the bread but follow our recipe and you won’t go wrong.


2 cans Coconut milk
1 lb. Cornmeal
1/ 2 cup Sugar
1 tsp Vanilla essence
1 tsp nutmeg
4 oz. Raisins or Currants
½ cup Flour
1 quart Water



Combine all other ingredients in a large mixing bowl and use a whisk to mix together.

Pour mixed ingredients into a greased cake pan and bake on 350-400 degrees Fahrenheit.

Check pudding after 30-40 minutes to see if the top is solid. You can stick a knife in the center of the pudding to see if the inside is soft. If it is soft, allow the pudding to bake some more.

Wait for the cornmeal pudding to cool and serve it with ice cream or you can serve it warm just by itself.

Recipe Submitted by Good Old Bajan Cooking Group.

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