Margarita's International Recipes


Far Top

Far Top

I love cornmeal cake and this one sounded great in theory, but the results were disappointing. As it turns out, it was my fault. Until making it, I hadn't realized there is a fundamental difference between green and black cardamon. The recipe didn't specify which one to use and I had the latter, so that's what I used. Unfortunately, it was the wrong choice. The cake tasted purely of black cardamon. The second problem is that I found the cake too dense and too dry. I did love the flavor of the coconut milk mixed with brown sugar, and I might try pouring that over regular cornmeal cake.

Far Top


  • 2 cups cornmeal
  • 1 1/2 cups brown sugar, divided
  • 2 1/2 Tbsp. grated coconut
  • 1 tsp ground ginger
  • 1 tsp ground green cardamon
  • 2 cans coconut milk
  • 1/2 cup water, divided


Preheat oven to 350F.

In a large bowl, mix together cornmeal, 1 cup brown sugar, coconut, ginger, cardamon, 1 can of coconut milk and 1/4 cup water. Pour into an 8"x8" baking pan. Bake for 20 to 30 minutes, or until it sets.

Meanwhile, whisk together the remaining can of coconut milk with the remaining 1/2 cup of brown sugar and 1/4 cup of water. Pour the mixture on top of the cake and continue cooking for another 30 minutes. Let cool.

Adapted from a recipe at Guyana Dining.

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