Caribbean: Belize: Belizean Cornmeal PuddingINGREDIENTS:
4 cups water
4 cups coconut milk
1/4 cup non-dairy butter, (optional)
2 cups organic cane sugar
1 1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
2 teaspoons vanilla
3 cups cornmeal
3/4 cups all purpose gluten-free flour, (or regular flour)
1/2 cup raisins
CUSTARD:
1 cup coconut milk
1/4 cup sugar
Pinch of cinnamon
EQUIPMENT:Baking pan
Parchment Paper
Whisk
INSTRUCTIONS:
FOR THE PUDDING:
Preheating oven 350 degrees, line a 10-inch round baking pan with parchment paper and brush with oil or use cooking spray and set aside.
In a large bowl, combine cornmeal, all-purpose flour, coconut milk, water, butter, sugar, salt, and spices.
Place a larger pot on the stove with some of the liquids and bring to a boil on medium-high. Reduce the heat to a simmer.
Using a whisk, slowly pour cornmeal/flour mixture into simmering liquid while stirring constantly until thick mixture is formed, continue mixing to remove all lumps.
Add raisins and stir, cover the pot and allow to simmer or about 10 mins, stirring occasionally.
While the cornmeal is cooking, prepare the custard.
Place cornmeal mixture into the already prepared greased pan, pour custard on top of pudding and bake for 45 minutes.
Allow the cornpone to cool for 15 minutes before slicing the cornmeal pudding.
THE CUSTARD:
Mix coconut milk, sugar, and cinnamon/rose water in a medium and set aside.
