Easiest Way to Make Perfect Cornmeal Breakfast Pudding

Cornmeal Breakfast Pudding. This is commonly referred to as "Cornmeal Mush" which is a completely unattractive name! A slight variation in the cooking/serving process and it's called "Polenta." Call it what you want, it's delicious, economical (aka cheap), and versital. The Cornmeal flavor compliments both sweet and savory.

This is commonly referred to as "Cornmeal Mush" which is a completely unattractive name! A slight variation in the cooking/serving process and it's called "Polenta." Call it what you want, it's delicious, economical (aka cheap), and versital. Jamaican Cornmeal Pudding is a favorite dessert in Jamaica and throughout other Caribbean Countries. You can cook Cornmeal Breakfast Pudding using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Cornmeal Breakfast Pudding

1. You need 2 cups of water.
2. It's 1 tsp. of salt.
3. You need of Combine:.
4. It's 1 cup of yellow cornmeal.
5. It's 1 cup of water.
6. Prepare of Serving/Topping Suggestions:.
7. Prepare of Butter.
8. It's of Brown sugar.
9. Prepare of Maple syrup.
10. You need of Jelly/preserves.
11. It's of Cheese.
12. Prepare of Ham/sausage.

It is a firm type of pudding made with fine yellow cornmeal, coconut milk, spices and flavors. I grew up having this not just around the holiday season, but as a special dessert after dinner on a regular day. Jamaican Cornmeal Pudding also called cornmeal pone is a flavorful Jamaican dessert made from cornmeal, coconut milk, raisins, and spices. It is firm pudding consistency with a sweet and creamy coconut custard topping.

Cornmeal Breakfast Pudding instructions

1. Bring 2 cups of water and 1 tsp. salt to a rapid boil in a 3 quart or bigger pot that has a lid..
2. In a separate container mix 1 cup water and 1 cup cornmeal..
3. Add cornmeal mixture to boiling water. Stirring constantly..
4. Have your pot lid on hot standby! Once the cornmeal absorbs all the water it will bubble and spit, and it is HOT. Stir until the mixture thickens and begins to bubble, then cover with the lid. Turn the heat to low. Let simmer for 4 to 5 minutes..
5. I serve this hot for breakfast with brown sugar, butter, and cream. Make it sweet or savory (think sausage and cheese...).
6. If you have leftovers they can be cooled and stored in the fridge. Use the reruns: tomorrow's breakfast, cut into shapes and fry, put a scoop in the bowl with any tomato based soup or chili, serve cold with fruit toppings.....

Cornmeal pudding is a staple dessert in Jamaica and throughout the Caribbean. Blend together sugar, salt, nutmeg, mixed spice and coconut milk. Add to the cornmeal mixture, stirring until there are no lumps. Coat raisins with a little flour and sprinkle into mixture. Dot generously with butter or margarine.