Cornmeal pone recipe

If you’ve ever had a slice of Caribbean pone, you know it’s no ordinary dessert. Sticky at the edges, soft and spiced inside, it’s one of those dishes that feels like it carries stories in every bite. And this cornmeal pone is no different.

This cornmeal pone is one of those recipes that traveled to me through love and friendship, passed down from an old friend’s mom, who’s a true pone expert. That’s what I love most about these kinds of bakes: they aren’t just recipes, they’re traditions. We keep old kitchen customs alive, even if I’m not about to spend hours grating pumpkin by hand (thank you, food processor).

What is pone?

Pone is a classic baked treat found across the Caribbean, though each island has its own style. In Trinidad and Tobago, you’ll find it made with grated root vegetables or cornmeal, blended with coconut, pumpkin, and spices, then baked into a dense, chewy, almost pudding-like dessert.

Jamaicans often call their version pudding, with sweet potato pudding being especially popular, while in Guyana, cassava pone is the star.

I think Tobago is one of the few places where you’ll find all the different variations, cassava pone, mixed provision pone, and cornmeal pone, among others, being baked and loved. Which explains why I have three versions here on the blog. Each one is part of that bigger story of how we keep these traditions alive, no matter the ingredient.

How to make cornmeal pone

Ingredients you’ll need (and why they matter)

• Cornmeal – the heart of this pone. Use fine cornmeal for the best texture; coarse makes it too grainy.
• Pumpkin – this keeps the pone moist and adds a natural earthy sweetness. Traditionally grated, but let’s be honest: blender or food processor for the win.
• Fresh grated coconut – brings richness and body. Frozen grated coconut works too.
• Coconut milk + evaporated milk – adds creaminess and layers of flavor.
• Butter + sugar (brown and white) – balance and depth.
• Spices (nutmeg, cinnamon, allspice) – that signature warmth.
• Bay leaves – baked right into the batter for a subtle aroma.
• Salt + essence (or vanilla/mixed essence) – ties the flavors together.
• Raisins (optional) – sweet pops that some love, some leave out.

Ingredient notes & substitutions

• Use fine cornmeal only. Coarse makes the texture gritty.
• Stick with fresh pumpkin. Sweet potato is the closest substitute, but avoid canned pumpkin.
• Coconut: Freshly grated is best, frozen works in a pinch, but avoid desiccated coconut.
• Milk: Swap evaporated milk for more coconut milk if you want it fully dairy-free.
• Butter: Real butter is best, but vegan butter or margarine works if needed.
• Raisins: If adding, dust lightly in flour before folding in so they don’t sink.

How to make cornmeal pone (Step-by-Step)

1. Prep the pan. Heat oven to 350°F (175°C). Line a 9-inch pan with parchment and lightly grease the sides.
2. Mix the base. In a large bowl, combine cornmeal, grated pumpkin, grated coconut, brown + white sugar, spices, and salt. Toss until everything looks evenly coated. No dry pockets.

3. Warm the wet mixture. In a saucepan, add coconut milk, evaporated milk, water, butter, and bay leaves. Bring to a gentle simmer, then remove from heat. Option: fish out the bay leaves now.

4. Combine. Slowly stream the warm milk mixture into the bowl while stirring. You’re aiming for a thick, scoopable batter (like soft porridge). If it’s too tight, add a splash of milk/water 1–2 tbsp at a time.
5. Flavor & fold-ins. Stir in essence/vanilla. If using raisins, dust them lightly with flour, then fold them in so they don’t all sink.

6. Bake. Scrape batter into the pan, smooth the top, and bake 45–55 minutes until the top is deep golden, edges are set, and the center has a slight jiggle. A tester should come out with moist crumbs, not wet batter.
7. Soft top (optional). While hot, poke a few holes with a skewer and pour the warm coconut sauce over it so it soaks in. Variation: bake ~35–40 min, add sauce, then bake another 10–15 min for a more set “soft-top.”
8. Cool & slice. Rest 20–30 minutes in the pan. Lift out using the parchment and slice with a lightly oiled knife.

Coconut sauce (soft top)

Some traditional pone recipes are finished with a quick coconut milk sauce poured over the top as soon as it comes out of the oven. It soaks in and creates that sticky, soft top layer that makes every bite irresistible. It’s optional, but if you love a gooey finish, don’t skip it!

Tips & Notes

• Always use fine cornmeal for the smoothest texture.
• Stick with fresh pumpkin. Canned won’t give the right taste or bake.
• Frozen grated coconut is fine if fresh isn’t available.
• Line your pan with parchment paper for easy cleanup and slicing.

Troubleshooting cornmeal pone

• Dry or crumbly pone – caused by too much cornmeal or overbaking. Measure carefully and don’t skip the pumpkin or coconut.
• Edges too hard – bake at 350°F and don’t overbake. Check for doneness a bit early since ovens vary.
• Top not sticky – pour on the coconut sauce as soon as it comes out of the oven.
• Raisins at the bottom – dust them with flour before mixing in.

Storage

Cornmeal pone keeps well at room temperature for 2–3 days if covered. Store in the fridge for up to a week. You can also wrap slices tightly and freeze them for up to 2 months. To serve, thaw overnight in the fridge and warm gently in the oven or microwave.

Serving Suggestions

Cornmeal pone is delicious on its own, but you can also enjoy it:

• With a hot cup of tea or cocoa tea.
• As a dessert with a scoop of vanilla or soursop ice cream.
• Alongside a glass of sorrel, mauby, or homemade ginger beer.
• Slightly warmed the next day (some say it tastes even better after resting).

Extra baking notes

• Cooling – Let the pone rest 20–30 minutes before slicing so it sets properly.
• Pan choice – A square or round baking dish works fine. Use parchment paper to lift it out easily. Using a spring form pan would be best.
• Batch size – This is already the halved recipe. Double the recipe if baking for a larger crowd.

Related Recipes to Try

• Mixed Provision Pone – the viral one that started it all.
• Cassava Pone – rich, sticky, and full of coconut.
• Dasheen black cake – another ground provision star turned dessert.
• Trinidad sweet bread – another coconut favorite for the holidays.

FAQs

Wrap-Up

This cornmeal pone is the golden cousin to my other pone recipes, and just as comforting. Bake it, share it, and let those kitchen traditions live on — even if you trade the grater for a blender (your wrists will thank you).

If you make this, leave me a rating or comment below. I’d love to know if this one brings the same cozy nostalgia to your table that it does to mine.

Recipe