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How to make cornmeal pudding

Corn is rich in nutrients, including the antioxidants beta-carotene and lutein, the carotenoids which give the vegetables their distinctive colour.

  • Ingredients

3 cups yellow cornmeal

3⁄4 cup all-purpose flour

2 1⁄4 cups brown sugar

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5 cups thick coconut milk

1⁄2 teaspoon mixed spice

1 1⁄2 teaspoons salt

1 1⁄2 teaspoons grated nutmeg

1⁄2 cup raisins

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1⁄2 cup shredded coconut

1⁄2 cup strong coconut milk

4 tablespoons granulated sugar (heaping)

1 dash cinnamon

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  • Method
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Pass the flour and cornmeal through a clean sieve to remove large lumps and particles.

In a large bowl, mix sugar, salt, nutmeg, mixed spice and coconut milk.

Add to the cornmeal mixture, stirring until there are no lumps and transfer into a greased pan.

Coat raisins with a little flour and sprinkle into the 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.

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Combine all ingredients for the custard, and pour it on top of the cornmeal pudding. Bake for another 30 to 45 minutes or until set. Cool and serve.

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