Dessert

Cornmeal Pudding | Black Sea-Style Pudding Thickened with Cornmeal

Name: Cornmeal Pudding | Black Sea-Style Pudding Thickened with Cornmeal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 kişilik
Ingredients: 1 whole milk; 90 gram fine cornmeal; 130 gram granulated sugar; 15 gram butter; 2 gram ground cinnamon

0.0 0 reviews 0 views

Serving6 servings

Prep + Cooking 10 min + 25 min

DifficultyEasy

Dessert

Cuisine

Turkish cuisine

Features

Vegetarian Gluten-free Budget-friendly (₺)

Sinem ÖzberkCommis de Cuisine

16 August 2026 Last updated: 16 August 2026

This Black Sea dessert gets its thickness from finely ground cornmeal rather than starch. Cornmeal behaves differently: it thickens more slowly, needs a longer cooking time, and gives the pudding a yellow tint with a slightly grainy, substantial texture. Do not confuse it with cornstarch; they are not the same ingredient.

Cornmeal Pudding | Black Sea-Style Pudding Thickened with Cornmeal

6 servings 10 min + 25 min Easy

Step by Step

How to make it?

Whisk the cornmeal

6 min

Whisk the cornmeal with 300 ml of the milk, then strain it. Cornmeal is coarser than starch, so press any larger pieces left in the sieve through with a spoon instead of discarding them. It needs more liquid to dissolve than starch; with too little, it clumps like dough.

Bring the milk and sugar to a boil

8 min

Bring the remaining milk, sugar, and butter to a boil in a heavy-bottomed pot, stirring until the sugar has completely dissolved.

Cook slowly

18 min

Pour the dissolved mixture into the boiling milk in a thin stream, stirring constantly. Reduce the heat and keep stirring for 15 minutes, scraping the bottom of the pot; this is almost twice as long as for starch-based pudding and cannot be shortened. Rub a drop between your fingers: it is ready when no gritty feeling remains.

Pour into bowls

3 min

Divide the mixture among bowls, smooth the tops with the back of a wet spoon, and let cool uncovered. Sprinkle with cinnamon to serve.

Reminder

Cornmeal needs longer to cook than starch; if left undercooked, it will feel gritty on the tongue, and the texture becomes even more noticeable as it cools. Rub a drop between your fingers; the grains should feel soft, not rough.

Nutritional Values · 1 serving

Values are estimates

264 kcalCalories

7 gProtein

41 gCarbohydrate

8 gFat

1 gFiber

30 gSugar

85 mgSodium

5 gSaturated Fat

Protein 11% Carbohydrate 62% Fat 27%

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Ingredients

5 ingredients · 6 servings for

6 servingsServing

For the pudding
1 whole milk L

What can I use instead?
Reduced-fat milk — lighter, but the texture will be looser; increase the cornmeal by 10 g

lactose-free milk — use the same amount; the result is unchanged.
90 g fine cornmeal

What can I use instead?
cornstarch — 60 g is enough; the texture will be smooth and lose its grainy character
130 g granulated sugar
15 g butter

What can I use instead?
neutral oil — works the same way but lacks the aroma of butter
For the topping
2 g ground cinnamon

What can I use instead?
40 g coarsely crushed walnuts — adds crunch in place of the cinnamon