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.
ven to 350\u00b0F.
PUDDING PREPARATION.
SOAK bread in
Bread Pudding Directions.
In medium saucepan,
Combine cornmeal and 1 cup of the milk in small bowl; let rest 15 minutes.
Heat rest of milk in saucepan (do not boil).
Remove; add cornmeal mixture and remaining ingredients.
Pour into well-greased 1-quart baking dish.
Bake at 350\u00b0 for 1 1/2 hours, or until knife inserted in center comes out clean.
Makes 8 servings total.
bowl, mix flour with cornmeal, baking powder, nutmeg, and salt
Put milk in large saucepan and bring to a boil.
Using low heat, slowly stir in cornmeal and let cook a few minutes, stirring constantly; add salt.
Take off stove and let cool for a few minutes.
Add milk to thin a little; then add one well-beaten egg, sugar and allspice.
Pour into casserole and bake in a moderate oven about 35 minutes.
Stir twice while baking.
Mix pudding mix with milk.
Add Creme de Banana and vodka mix well.
Fold in Cool Whip.
Mix in chocolate pieces and crushed walnuts.
Put in 1.0z or 2.0z cups with lids and freeze at least 24hrs.
Set aside.
Mix the cornmeal, sugar (or maple syrup), salt
f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
n a bowl, combine flour, cornmeal, cheese, baking powder, and salt
Sift the flour, baking powder, salt, and cornmeal and combine.
Add the sugar and stir.
Add the vanilla to the water, and then add the mixture to the dry ingredients, binding to form a soft dough.
Knead lightly.
Leave covered for about 1/2 an hour. Divide the dough into eight portions.
Flour hands.
Knead lightly, then roll and pull each portion to form a 6 inch x 1 1/2 inch length, about 1/8 in thick. You can make shorter ones too.
Deep fry in hot oil until golden brown. Driain on paper towels.
owl. Slowly whisk in the cornmeal and then the ricotta. Add
br>Sprinkle with cornmeal.
Bake until center of pudding is firm
ouble boiler. Slowly whisk in cornmeal. Cook; stirring constantly, until milk
Preheat oven to 350*F. Coat a 9-inch by 13-inch baking pan with cooking spray.
Thoroughly mix eggs, milk and cornmeal. Stir in any additions.
Pour mixture into pan and bake for 45 minutes -1 hour or until set in the center and brown on top.
Cooks note: Add whatever cheese, veggies, spices or herbs that you want, not limited to those I've listed, but keep the egg to milk ratio the same. Within reason, you can use more or less cornmeal depending on how firm you want the \"crust\" to be.
NB - any veggies you add must be well drained!
hile milk is warming mix cornmeal, sugar, molasses and salt together
our ingredients.
Add the cornmeal and sugar. Add vanilla to
Bring salted water to a boil.
Combine cornmeal and flour together in a bowl.
Add milk slowly to make a smooth paste.
Stir cornmeal paste into boiling salted water.
Cover and cook on low heat for 15 minutes.
Stir in vanilla, cinnamon, cover and simmer for 15 more minutes.
Sweeten with condensed milk.
Serve hot.
Combine cornmeal, sugar, salt and cinnamon.
Scald milk and pour over mixture.
Stir well, then add molasses and raisins.
Pour into buttered casserole.
Stir twice during early baking.
Set oven at 375\u00b0.
Time:
1 1/4 hours.
This is an old, old recipe.
Combine cornmeal and water.
Scald milk.
Add cornmeal mixture, stirring to prevent lumps.
Cook 20 minutes or until thickened.
Add salt, spices and molasses.
Pour into 1 1/2-quart greased casserole or baking dish.
Bake in a slow 325\u00b0 oven for at least 2 hours.
Serve warm with heavy cream, vanilla ice cream or hard sauce.
Makes 6 servings.