RCI-BR.003.0221.001
Guyanese Corn Pone
Guyanese Corn Pone from the Recidemia collection
Prep15 min
Cook5 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- plus ½ lb butter1 tbspsoftened
- 2 cups
- 2 cups
- 1 cup
- ½ tsp
- ground nutmeg¼ tsppreferably freshly grated
- 1 Pinch
- eggs6 unitlightly beaten
- 1 cup
- 2 tbsp
- 1 cup
- candied cherries¼ cupcoarsely chopped
Method
1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray. Set aside.
5 minutes
2
In a large mixing bowl, combine the yellow cornmeal, flour, sugar, salt, and freshly grated nutmeg, stirring until evenly blended.
3 minutes
3
In a separate bowl, whisk together the eggs, milk, vanilla extract, and rum until fully combined and smooth.
3 minutes
4
Pour the wet ingredients into the dry ingredients and stir thoroughly until a thick, uniform batter forms with no dry lumps remaining.
4 minutes
5
Fold in the seedless raisins and candied cherries, distributing them evenly throughout the batter.
2 minutes
6
Pour the batter into the prepared baking dish and spread it into an even layer using a spatula.
2 minutes
7
Bake in the preheated oven for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
55 minutes
8
Remove from the oven and allow the pone to cool completely in the dish before slicing into squares or bars and serving.
30 minutes