24 Comments

  1. During COVID, cornmeal was hard to find for a while — but there was plenty of Harina P.A.N. on the Loblaws shelves in my cithy. Harina PAN (and two other similar products — Goya Masarepa and Donarepa) is a pre-cooked but non-nixtamalized cornmeal product used by Venezuelans, Colombians and other folks in that general region to make arepas and a few other things. I wonder how it would work in this recipe.

  2. So thrilled I discovered this channel! I start my day and end my day here. I think if everyone watched Glen & Friends followed by EmmymadeinJapan daily, it would bring about world peace. 😁

  3. My grandmother used to make this all the time, and we love it! Unfortunately, she passed away and we lost the recipe. This looks very similar to hers, and i'm excited to try this! Thanks for sharing all your wonderful recipes!

  4. aaahhh that's a favorite jamaican treat except we would about 1 1/2 cups of cornmeal with a tiny bit of flour to the sme amount of sugar etc and it would have a shorter cook time at 350 and would not come back jiggly. More like a sweetened spiced polenta that then holds the pan shape once cooled. Glen you could find a Jamaican restaurant and ask for cornmeal pudding to see what I mean.

  5. I’m in western Massachusetts and I’ve always known this as Indian pudding, but our version has more cornmeal in it that makes it more like Cream of Wheat in terms of consistency. Hallmarks of Indian pudding are molasses, spices, and long cooking time. My mother loved it and would sometimes order it at the only restaurant that served it. I think I tried a bite once or twice, but like you I could take it or leave it.

  6. every thing but the egg was fer breakfast,, gran-ma used ta fry the eggs an sausage,an other meat sepretly the eggs were put on top,, were do ya find them cook books,? do have a cook book in print? thank ya fer the video

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