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Preheat oven 350, grease two 9-inch round baking pan or use
cooking spray and set aside.
In a large bowl combine, cornmeal and flour. Bring coconut milk,
water, non-dairy butter, sugar, salt, and spices to a boil in a
large pot on medium high. Reduce heat to a simmer.
Using a whisk, slowly pour cornmeal/flour mixture into
simmering liquid while stirring constantly until a thick mixture is
formed, continue mixing to remove all lumps/ Add raisins and
stir, cover the pot and allow to simmer for about 10 minutes,
stirring occasionally. While the cornmeal is cooking, prepare the
custard.
Scoop cornmeal mixture into prepared pan, pour custard on top
of pudding and bake for 45 minutes. Allow the cornpone to cool
for 15 minutes before slicing the cornmeal pudding.
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