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Cornmeal Pone

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This traditional Trinidad cornmeal pone is soft, sticky, and perfectly spiced. Made with fine cornmeal, pumpkin, and coconut, it’s a classic Caribbean dessert that’s rich in flavor and island tradition
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Prep Time 20 minutes
Cook Time 1 hour
Resting time 20 minutes
Total Time 1 hour 40 minutes
Servings: 16 people
Course: Dessert
Cuisine: Caribbean
Calories: 471
Ingredients Method Nutrition

Ingredients
  

  • 450 grams cornmeal Use fine cornmeal
  • 6 cups grated pumpkin Grated fine
  • 100 grams butter
  • 220 grams brown sugar
  • 200 grams granulated sugar
  • 3 tsps allspice, cinnamon, nutmeg a mix of all three
  • 4 bay leaves
  • 1½ tsp salt
  • 1 cup water
  • 2 cups coconut milk
  • ½ cup raisins optional
Coconut Sauce
  • 1 cup coconut milk
  • ½ cup brown sugar
  • 2 oz butter

Method
 

  1. Preheat oven tto 350 degrees
  2. Grease and/or line 8" round cake pan with 3 inch sides or 2 loaf pans
  3. In a large bowl combine cornmeal, pumpkin, sugar, spices and salt.
  4. Add water to mixture.
  5. In a large saucepan add coconut milk, butter and bayleaves and bring to a boil.
  6. Remove milk mixture from heat, and combine with the cornmeal mixture.
  7. Add raisins if using.
  8. Combime well and add mixture to baking dishes.
  9. Bake for about 50 - 60 minutes. When toothpick comes out clean when inserted.
  10. Pour coconut sauce over top of pone
Coconut Sauce
  1. In a small saucepan, add coconut milk, brown sugar and butter
  2. Let it melt and simmer for 2 minutes
  3. Set aside until ready to be used.

Nutrition

Calories: 471kcal

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