Cornmeal Pudding


This delicious cornmeal pudding with coconut milk and cinnamon flavor, takes only 15 minutes of preparation! See also sweet corn ice cream recipe.


  • 2 cups Grace Coconut Milk
  • 6 1/2 cups water
  • 1/2 cup Grace Margarine
  • 1/2 cup raisins
  • 1 pound granulated sugar
  • 1 whole cinnamon leaf
  • 3 cups Grace Cornmeal
  • 1/2 cup counter flour
  • 1 packet Anchor Milk Powder
  • 2 1/2 teaspoons cinnamon powder
  • 1 teaspoon nutmeg
  • 1 1/2 teaspoon salt
  • 2 teaspoons vanilla essence
  • 1 cup whole milk
  • 2 ounce dark sugar


  • In a large sauce pot, pour 2 cups Grace Coconut Milk; 4 cups water, Grace Hello Margarine, raisins, granulated sugar and cinnamon leaf; stir and bring to a boil.
  • Combine the Grace Cornmeal, counter flour, Anchor Milk Powder, 2 tsps. cinnamon powder, nutmeg, salt and vanilla essence in a bowl. Add remaining 2 1/2 cups water to soften the cornmeal mixture.  Add mixture to the boiling liquid and stir briskly.  Lower the flame and allow to simmer for 10 minutes, whilst constantly stirring.
  • Scrape mixture into a greased (10 inch) 24 cm baking tin.
  • To make soft top:  Combine 1 cup whole milk, remaining 1/2 tsp cinnamon powder and the dark sugar.  Mix until sugar granules are dissolved. Pour soft top mixture over the pudding mixture and bake at 180°C/350°F for one hour.
  • Enjoy cornmeal pudding and rate the recipe!

Recipe Notes:

  • 1 packet Grace Coconut Milk Powder plus 2 cups water may be substituted for the Grace Coconut Milk.
  • Dark sugar may be substituted for granulated sugar.



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