Classic Mauritian Poudine Maïs
Classic Mauritian Poudine Maïs
Ingredients
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 2 cups milk
- 1 cup coconut milk, full-fat
- 3 cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 1/4 cup raisins, optional
- 1 tablespoon butter, for greasing
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish with butter.
⏱️ 5 min•🌡️ 350
- 2
In a large saucepan, combine the milk, coconut milk, granulated sugar, crushed cardamom pods, and cinnamon stick. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling.
⏱️ 10 min
- 3
Gradually whisk in the cornmeal into the warm milk mixture, ensuring there are no lumps. Continue to whisk constantly as the mixture thickens, about 5-7 minutes. It should resemble a thick porridge.
⏱️ 7 min
- 4
Remove the saucepan from the heat. Stir in the vanilla extract and raisins (if using). Remove the cardamom pods and cinnamon stick.
⏱️ 3 min
- 5
Pour the cornmeal mixture into the prepared baking dish, spreading it evenly with a spatula.
⏱️ 2 min
- 6
Bake for 40-45 minutes, or until the poudine is set and the top is lightly golden brown. A skewer inserted into the center should come out mostly clean.
⏱️ 45 min•🌡️ 350
- 7
Let the poudine cool slightly before serving. It can be enjoyed warm or at room temperature.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Mauritian Poudine Maïs
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 2 cups milk
- 1 cup coconut milk, full-fat
- 3 cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 1/4 cup raisins, optional
- 1 tablespoon butter, for greasing
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish with butter.
⏱️ 5 min•🌡️ 350 - 2
In a large saucepan, combine the milk, coconut milk, granulated sugar, crushed cardamom pods, and cinnamon stick. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling.
⏱️ 10 min - 3
Gradually whisk in the cornmeal into the warm milk mixture, ensuring there are no lumps. Continue to whisk constantly as the mixture thickens, about 5-7 minutes. It should resemble a thick porridge.
⏱️ 7 min - 4
Remove the saucepan from the heat. Stir in the vanilla extract and raisins (if using). Remove the cardamom pods and cinnamon stick.
⏱️ 3 min - 5
Pour the cornmeal mixture into the prepared baking dish, spreading it evenly with a spatula.
⏱️ 2 min - 6
Bake for 40-45 minutes, or until the poudine is set and the top is lightly golden brown. A skewer inserted into the center should come out mostly clean.
⏱️ 45 min•🌡️ 350 - 7
Let the poudine cool slightly before serving. It can be enjoyed warm or at room temperature.
⏱️ 10 min