Best 6 Cornmeal Pudding Recipes

JAMAICAN CORNMEAL PUDDING

Steps:

• Sift together flour and cornmeal.
• Blend together sugar, salt, nutmeg, mixed spice and coconut milk. Add to the cornmeal mixture, stirring until there are no lumps. Pour into a greased pan.
• Coat raisins with a little flour and sprinkle into mixture. Sprinkle shredded coconut on top. Dot generously with butter or margarine. Bake in a moderately-hot oven 350F for 15 minutes or until set.
• Combine all ingredients for the custard, and pour it on top of the cornmeal pudding. Bake for another 30 to 45 minutesr or until set. Cool and serve.

SWEET CORNMEAL PUDDING

Steps:

• Preheat oven to 375 degrees. Butter 8 cup souffle dish. Bring milk to boil in heavy large saucepan. Reduce heat to medium. Gradually mix in cornmeal and salt. Stir until mixture becomes very thick, about 1 minute. Add butter; stir until melted. Remove pan from heat. Stir in 1/2 cup sugar and buttermilk. Whisk yolks in large bowl to blend. Gradually whisk in cornmeal mixture. Using electric mixer, beat egg whites in medium bowl until frothy. Add remaining 1/4 cup sugar and beat until soft peaks form. Gently fold whites into cornmeal mixture.
• Transfer mixture to prepared dish. Bake until mixture puffs and is golden brown. Sprinkle with powdered sugar and serve hot.

HASTY PUDDING -A VERY OLD CORNMEAL RECIPE

Steps:

• 1. Put the cornmeal in a bowl and add 1cup of cold water.. In a heavy saucepan bring 3 cups of water, and 1/2 teaspoon of salt to a boil. Carefully stir in the cornmeal mixture, making sure it does not lump. Cook over low heat, stirring occasionally,for 12 to 15 minutes. Serve pudding with a pat of butter ( Oh! go ahead LOTS,of butter) and the sweetener of your choice, or cream.
• 2. Picture is my lunch 10/31/11 lots of butter, maple syrup in the middle.. I eat around the outer edge first, while dipping the spoon with pudding into the syrup. My, my, that,s GOOOOD!

BREAKFAST CORNMEAL PUDDING

Steps:

• 1. In a large saucepan, combine the honey, salt, butter and 3 cups of the milk. Bring to a boil over medium heat.
• 2. Meanwhile, in a small bowl, whisk together the cornmeal and remaining 1 cup of milk. Add the cornmeal mixture gradually to the milk mixture, whisking until smooth. Reduce the heat to low, cover, and cook, whisking occasionally, for 5 minutes.
• 3. In a small bowl, beat the eggs. Stir 1 cup of the hot cornmeal into eggs and whisk until smooth. Gradually stir the cornmeal-egg mixture back into the saucepan. Cover, and cook on low heat until thick, stirring frequently. Ladle into serving bowls and serve immediately with milk, if desired (I like mine without the milk)

CORNMEAL PUDDING (POLENTA)

Steps:

• 1) In a large saucepan, add the water, milk, and salt and pepper to taste. Bring to a boil over medium high heat. 2) Lower the heat to medium. Using a heavy wooden spoon, stir in polenta a little at a time, always stirring in the same direction. When all the polenta has been stirred, mixture should start to thicken. 3) Turn the heat down to medium low and continue to stir vigorously and constantly in the same direction for about seven minutes. 4) Remove from the heat, add the butter and the Romano cheese, and blend thoroughly. 5)Lightly coat a work surface with the olive oil. Pour the polenta over area and spread evenly to 1/2 in thick and let cool completely, about 30 minutes. Alternatives: Add 1/2 c of cheve(goat cheese) and 2 tbsp of heavy cream in place of Romano cheese. For richer, add 1/3 c of mascarpone along with butter and romano cheese.

CORNMEAL PUDDING

Steps:

• 1. Add condensed milk and three cans water to large saucepan.
• 2. Add one stick butter (I cut butter into pieces) and pinch of salt.
• 3. Stir all ingredients and cook on low, stirring frequently.
• 4. As pudding thickens, add raisins and stir into pudding.
• 5. When pudding becomes a tad thicker, spoon into serving bowl, cover, and refrigerate. Serve cold.