Cornmeal Pone Recipe
This Caribbean cornmeal pone is made with fine cornmeal, grated pumpkin, coconut milk, and warm spices. It bakes into a rich, dense, and chewy dessert with a soft, sticky top. It’s a traditional Caribbean treat that’s perfect for enjoying by the slice.
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.
This cornmeal pone recipe came 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 traditional baked treat enjoyed across the Caribbean, with different versions depending on the island. It’s usually dense, chewy, and somewhere between a cake and a pudding.
In Trinidad and Tobago, we make pone with ingredients like cassava, sweet potato, pumpkin, and cornmeal. Jamaica is known for its sweet potato pudding, while cassava pone is also popular in Guyana.
Growing up in Tobago, I knew plenty of different versions, from cassava pone and mixed provision pone to this cornmeal pone. And clearly, I love them all, because I have three different pone recipes on the blog.
How to make cornmeal pone
Ingredients you’ll need (and why they matter)
- Fine cornmeal: The base of the pone. Fine cornmeal gives it that dense, chewy texture without being gritty. Avoid coarse cornmeal.
- Pumpkin: Adds moisture and a little natural sweetness. Use fresh pumpkin, grated by hand or with a food processor. I don’t recommend canned pumpkin for this recipe.
- Coconut milk: Two cups go into the pone itself, adding richness and coconut flavor. It’s also used in the topping to create that soft, sticky finish.
- Butter and sugar: Butter adds richness, while brown and white sugar together bring sweetness and depth.
- Warm spices: Nutmeg, cinnamon, and allspice give the pone its signature Caribbean flavor.
- Bay leaves: Add a subtle aroma as the pone bakes.
- Salt: Salt balances the sweetness
- Raisins (optional): Add little bursts of sweetness. Leave them out if raisins aren’t your thing.
How to make cornmeal pone (Step-by-Step)
- Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides. A springform pan also works well because you can remove the sides without flipping the pan and disturbing the soft coconut topping.
- Mix the base. In a large bowl, combine the fine cornmeal, grated pumpkin, brown and white sugars, spices, and salt.
- Add the water. Pour in the water and mix until combined.
- Warm the wet mixture. In a saucepan, add coconut milk, butter, and bay leaves. Bring to a gentle simmer, then remove from heat. Option: fish out the bay leaves now.
- Combine the mixtures. Pour the hot coconut milk mixture into the cornmeal mixture and stir until everything is thoroughly combined. Fold in the raisins, if using.
- Bake. Transfer the batter to the prepared pan and smooth the top. Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean.
- Add the coconut topping. While the pone is still hot, poke a few holes in the top with a skewer. Pour the prepared coconut sauce over it. Leave it to soak in, or return the pone to the oven for another 10 minutes for a firmer topping.
- Cool and slice. Let the pone cool completely in the pan before removing and slicing.
Coconut sauce (soft top)
The coconut sauce gives this cornmeal pone that extra soft, sticky layer on top. I like how it soaks into the pone and adds even more coconut flavor. You can leave it to soak in as the pone cools or pop it back into the oven for 10 minutes if you prefer a slightly firmer finish.
Troubleshooting cornmeal pone
- Dry or crumbly pone: Too much cornmeal or overbaking can make the pone dry. Measure carefully and avoid baking it longer than necessary.
- Edges too hard: Check for doneness toward the end of the baking time, since ovens vary. The edges should be set without becoming overly hard.
- Top not sticky: Pour the coconut sauce over the pone while it’s still hot, allowing it to soak in as it cools.
- Pone falling apart when sliced: Let it cool completely before cutting. The dense, chewy texture needs time to set.
Storage
Let the pone cool completely, then cover tightly and refrigerate for up to 4 days. You can also wrap individual slices and freeze them for up to 2 months.
To serve, thaw frozen slices overnight in the refrigerator. Enjoy chilled or warm gently in the microwave or oven until heated through.
Serving Suggestions
Cornmeal pone is delicious on its own, but here are a few other ways to enjoy it:
- With a hot cup of tea or Caribbean cocoa tea.
- As a dessert with a scoop of vanilla or soursop ice cream.
- With a cold glass of sorrel, mauby, or homemade ginger beer.
- Slightly warmed the next day, once those spices have had time to settle into the pone.
More Caribbean desserts to try
If you enjoy traditional Caribbean desserts like cornmeal pone, here are a few more recipes worth trying:
- Dasheen Black Cake – a different take on Caribbean black cake made with dasheen.
- Trinidad Coconut Sweet Bread – a coconut-filled favorite that’s perfect with a cup of tea.
- Trinidad Coconut Tart – a sweet, spiced coconut filling wrapped in pastry.
- Caribbean Bread Pudding – another comforting baked dessert with a rich, soft texture.
FAQs
Pumpkin adds moisture, flavor, and color to this cornmeal pone. I recommend sticking with fresh pumpkin since I haven’t tested this recipe without it.
Not at all! Raisins are completely optional. You can leave them out if you prefer your pone without them.
This cornmeal pone is the golden cousin to my other pone recipes, and just as comforting. Whether you’re making it for family or keeping a few slices for yourself, it’s one of those Caribbean treats worth making again.
If you try this recipe, leave a rating or comment below. I’d love to hear how yours turned out, especially whether you went for the soft, sticky top or baked it a little longer for a firmer finish.
Recipe
Cornmeal Pone
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with 3-inch-high sides.
- In a large bowl, combine the fine cornmeal, grated pumpkin, brown sugar, granulated sugar, ground spices, and salt.
- Add the water and mix until combined.
- In a saucepan, combine the 2 cups of coconut milk, 100 g butter, and bay leaves. Bring to a boil, then remove from the heat.
- Pour the hot coconut milk mixture into the cornmeal mixture and stir until thoroughly combined.
- Fold in the raisins, if using.
- Transfer the mixture to the prepared pan and smooth the top.
- Bake for approximately 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- In a small saucepan, combine the 1 cup of coconut milk, brown sugar, and 2 oz butter. Heat until the butter melts and the sugar dissolves. Let simmer for 2 minutes, then remove from the heat and set aside.
- While the baked pone is still hot, poke a few holes in the top with a skewer. Pour the coconut sauce evenly over it. Let the sauce soak in, or return the pone to the oven for another 10 minutes if you prefer a firmer topping.
- Allow the cornmeal pone to cool completely in the pan before removing and slicing.
Nutrition
Notes
- Pan: I use an 8-inch round cake pan with 3-inch-high sides. My mom has also made this pone in loaf pans. A springform pan makes it easier to remove the pone without disturbing the sticky topping, but make sure it’s leakproof.
- Batch size: This recipe is half of the original family recipe. My mom has successfully made both the full and smaller batches. If doubling, use a larger pan and adjust the baking time as needed.
- Coconut topping: For a softer, stickier top, let the sauce soak into the hot pone as it cools. For a firmer finish, return it to the oven for another 10 minutes.
Recipe Printed From ThisBagoGirl.com
