f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
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.
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 water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth.
Bring the mixture to a boil in a saucepan; whisk occasionally until beginning to thicken, about 5 minutes. Reduce heat when slow bubbles form. Stir frequently until as thick as you like, about 5 minutes. Add raisins.
Remove from heat, cover, and let cool before serving, about 5 minutes.
In large saucepan, heat 1 cup water, the candies and food color until candies melt.
Place apple rings in syrup; simmer until tender, about 20 minutes.
Place links in skillet.
Add 3 tablespoons water.
Cover; simmer for 8 minutes.
Remove cover; cook until well done, turning sausage to brown evenly.
Serve hot sausage links and apple rings with Cornmeal Mush.
Makes 5 servings.
s heating, mix together the cornmeal and salt in a medium
Butter a square pan or an iron skillet.
Mix cornmeal sugar and salt together.
Cut butter into 4 to 5 pieces and add to dry mixture.
Slowly pour 1 cup of boiling water over the dry mixture, stirring very slowly.
Add the second cup of water and let it cook the dry mixture as you stir slowly.
Pour the third cup over the same way.
Pour 4 quarts boiling water on meal and salt.
Mix well and let cool a little.
Thin with water to the consistency of cornmeal muffins.
FOR THE PONE: Preheat the oven to 325
Stir together the cornmeal, baking powder and salt. Add
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.
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!
Bring water to boil with salt, sugar, pepper and onion. Combine cornmeal and 1/3 of water.
Slowly add remainder of water; beat vigorously.
Cool.
Form patties 1/2-inch thick.
Fry in 350\u00b0 in deep oil until brown about 1 minute on each side.
Brown meat and onions in shortening, add seasoning and tomatoes.
Cover and simmer for 15 minutes.
Add kidney beans and corn.
Pour mixture into a 1 1/2 quart baking dish.
Top with cornmeal batter.
Bake at 450 degrees for 20 minutes.
Makes 4 servings.
our ingredients.
Add the cornmeal and sugar. Add vanilla to
Dissolve soda and baking powder in milk.
Place cornmeal in bowl.
Add salt and shortening.
Mix well with fingertips.
Add milk until you have a very stiff batter.
Shape into pones (round flattened cakes) and place on well-greased pan.
Bake in a very hot oven.
Pour boiling water over ingredients and mix well.
Form into pones about 3-inches long and 1 1/2-inches wide.
Place on greased baking sheet.
Put a little grease on top of each pone.
Bake until brown in oven about 450\u00b0 for 20 to 25 minutes. Makes 8 pones.
large bowl, combine the cornmeal, sugar, cream, baking powder and
Jamaican Curry Powder:.
Toast the
cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
On each