Guyanese Corn Pone

Guyanese Corn Pone Recipe - Authentic and Delicious

Region / culture: Guyana | Preparation time: 20 minutes | Cooking time: 1 hour 30 minutes | Servings: 8

Introduction

Guyanese Corn Pone is a traditional dessert that is popular in Guyana, a country located in South America. This sweet treat is made with a combination of cornmeal, flour, sugar, and a variety of other ingredients that give it a unique and delicious flavor.

History

Corn pone has its roots in Guyanese cuisine, where it has been enjoyed for generations as a special treat for holidays and celebrations. The recipe has been passed down through families and is a beloved dessert that is often served at gatherings and events.

Ingredients

1 tbsp plus 0.5 lb (227 g) softened butter
2 cups yellow cornmeal
2 cups flour
1 cup sugar
0.5 tsp vanilla extract
0.25 tsp ground nutmeg, preferably freshly grated
Pinch of salt
6 eggs, lightly beaten
1 cup milk
2 tbsp light rum
1 cup seedless raisins
0.25 cup coarsely chopped candied cherries

How to prepare

Using a pastry brush, spread 1 tbsp of softened butter evenly over the bottom and sides of an 8-inch spring-form cake pan.
Sift together the cornmeal and flour. In a deep bowl, cream the remaining 0.5 lb (227 g) of butter, the sugar, and 2 tbsp of the cornmeal mixture by beating and mashing against the sides of the bowl with a large spoon until the mixture becomes light and fluffy.
Add the vanilla, nutmeg, and salt. While constantly beating, slowly pour in the eggs in a thin stream.
In a separate bowl, beat in about 1 cup of the cornmeal mixture, then add 0.25 cup of milk, alternating between the two until the cornmeal and milk are fully combined.
Stir in the rum, raisins, and cherries, and pour the batter into the prepared pan.
Bake in the middle of the oven for approximately 1.5 hours, or until the top of the cake turns golden and a cake tester or toothpick inserted in the center comes out clean.
Allow the cake to cool for 4 or 5 minutes before removing the sides of the spring-form pan. Then, using a large metal spatula, carefully slide the cake off the bottom of the pan onto a cake rack to cool completely.

Variations

Add chopped nuts or shredded coconut for extra texture and flavor.
Substitute dried cranberries or chopped apricots for the raisins and cherries.
Drizzle with a rum glaze or sprinkle with powdered sugar before serving.

Cooking Tips & Tricks

Make sure to cream the butter and sugar together until light and fluffy to ensure a moist and tender cake.

- Be sure to alternate between adding the cornmeal mixture and milk to the batter to ensure a smooth and well-mixed consistency.

- Allow the cake to cool completely before serving to ensure the best texture and flavor.

Serving Suggestions

Guyanese Corn Pone can be served warm or at room temperature, and is delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Creaming butter and sugar together

- Sifting dry ingredients

- Alternating between adding dry ingredients and liquids to the batter

Ingredient Substitutions

Use margarine or vegetable oil as a substitute for butter.

- Use almond or coconut milk as a substitute for dairy milk.

- Use gluten-free flour for a gluten-free version of the recipe.

Make Ahead Tips

Guyanese Corn Pone can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve Guyanese Corn Pone on a decorative platter or cake stand, garnished with fresh fruit or a sprinkle of powdered sugar.

Pairing Recommendations

Guyanese Corn Pone pairs well with a cup of hot tea or coffee, or a glass of milk.

Storage and Reheating Instructions

Store any leftover Guyanese Corn Pone in an airtight container at room temperature for up to 3 days. To reheat, place in a preheated oven at 350°F for 10-15 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Guyanese Corn Pone contains approximately 300 calories.

Carbohydrates

Each serving of Guyanese Corn Pone contains approximately 40 grams of carbohydrates.

Fats

Each serving of Guyanese Corn Pone contains approximately 12 grams of fat.

Proteins

Each serving of Guyanese Corn Pone contains approximately 5 grams of protein.

Vitamins and minerals

Guyanese Corn Pone is a good source of iron, calcium, and vitamin C.

Alergens

This recipe contains dairy (butter, milk, eggs) and wheat (flour), which may be allergens for some individuals.

Summary

Guyanese Corn Pone is a delicious dessert that is relatively high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Guyanese Corn Pone is a delicious and traditional dessert that is perfect for special occasions or everyday enjoyment. With its unique flavor and moist texture, this dessert is sure to become a favorite in your household.

How did I get this recipe?

I can't forget the first time I saw this recipe for Guyanese Corn Pone. It was a warm summer day in Georgetown, Guyana, and I was just a young girl visiting my grandmother's house. I remember the sweet smell of corn filling the air as she busily worked in the kitchen, mixing ingredients and shaping the dough into small patties.

My grandmother, a master in the kitchen, learned this recipe from her own mother, who in turn learned it from her mother before her. It was a family tradition that had been passed down for generations, and I was eager to learn the secret behind this delicious dish.

As I watched my grandmother work her magic, I couldn't help but be amazed at the way she effortlessly combined the flour, cornmeal, sugar, and butter to create a dough that was both tender and flavorful. She then added in fresh grated coconut and a touch of nutmeg, giving the pone its unique and unforgettable taste.

But the most important ingredient, she told me, was love. Love for the food, love for the tradition, and love for the family that would gather around the table to enjoy it.

After shaping the dough into small patties, my grandmother placed them on a hot griddle and cooked them until they were golden brown and crispy on the outside, yet soft and tender on the inside. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished product.

When the pones were finally ready, my grandmother placed them on a platter and served them with a dollop of homemade mango chutney. The combination of sweet corn, savory coconut, and tangy chutney was a flavor explosion in my mouth, and I knew that I had to learn how to make this dish for myself.

Over the years, I watched and helped my grandmother make Guyanese Corn Pone countless times, absorbing her techniques and tips like a sponge. I learned that the key to a successful pone lies in the quality of the ingredients – fresh corn, ripe coconut, and fragrant spices are a must.

I also learned that patience is essential when making this dish. It takes time and care to mix the dough just right, shape it into patties, and cook them to perfection. But the effort is always worth it in the end when I see the smiles on my family's faces as they bite into a warm, crispy pone.

As I grew older and started my own family, I continued the tradition of making Guyanese Corn Pone for special occasions and family gatherings. It became a staple in our household, a dish that my children and grandchildren would request time and time again.

And as I pass on this recipe to the next generation, I can't help but feel a sense of pride and joy knowing that the tradition will live on. Just like my grandmother before me, I have shared a piece of our family's history and heritage through the simple act of cooking and sharing a meal.

So the next time you find yourself in the kitchen, looking for a new recipe to try, I encourage you to give Guyanese Corn Pone a chance. Let the sweet aroma of corn and coconut transport you to a kitchen in Georgetown, where generations of women have lovingly prepared this dish for their families. And remember, the secret ingredient is always love.