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.
f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
dd salted.
2.\tCombine cornmeal and room temp water in
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.
In saucepan, bring milk and 2-3/4 cups (675 mL) water to boil.
Gradually whisk in cornmeal, salt and pepper.
Reduce heat and simmer, uncovered and stirring often, until grains are softened, about 10 minutes.
Remove from heat; stir in cheese and butter until melted.
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.
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.
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 slow heat for 15 minutes.
Stir in banana, vanilla, cinnamon, cover and simmer for 5 more minutes.
Sweeten with Equal.
Serve hot.
n a small saucepan sprinkle cornmeal and salt over the surface
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!
/4 cup of the cornmeal to the milk, stirring briskly
our ingredients.
Add the cornmeal and sugar. Add vanilla to
In a saucepan, bring 2 1/2 cups of water to a boil. In a small bowl, stir together the remaining water and cornmeal. When the water boils, gradually add the cornmeal mixture so that the water stays at a boil. Cook, stirring frequently to prevent lumps, for 30 to 40 minutes. Mix in the maple syrup and cinnamon, adjusting to taste if desired. Spoon into bowls to serve and top with cottage cheese and grape jelly.
ugar and salt.
Bring porridge to a boil, then add
large bowl, combine the cornmeal, sugar, cream, baking powder and
edium thick paste.
Porridge:
Measure the porridge oats - I suggest
eigh approx 65g to 70g Porridge Oats (Oatmeal) into the pan
Jamaican Curry Powder:.
Toast the
cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
On each