Apricot Baked Cornmeal

Yield: 2-3 servings


  • 2 cups cold water
  • ½ cup coarse cornmeal*
  • 8-10 dried apricots, diced (3oz)
  • 2 Tbsp shredded coconut (½ oz), optional 
  • ½ tsp vanilla
  • ½ tsp homemade Chinese 5 spice (without peppercorns)*


  1. This will be baked covered at 350­°F for 50-60 minutes. Then uncover and bake for additional 15 minutes.
  2. Prepare and set aside a small loaf pan or a casserole dish that is large enough to hold about 3 cups.
  3. Add water to pot then stir in the cornmeal. 
  4. Over medium heat, stirring frequently to prevent cornmeal from settling to the bottom and prevent lumping, bring mixture to a boil. Continue cooking until thick and smooth. Be careful as when the cornmeal is getting thick it has a tendency to burp and splatter which can burn your hand while you are stirring.
  5. Remove from heat and stir in the dried apricots, Chinese 5 spice, coconut and flavoring. 
  6. Pour mixture into baking pan and bake covered for 55-60 minutes. Uncover during the last 15 minutes.
  7. Enjoy plain or with Cashew Millet Cream.
  8. Once cold, leftovers will get firm enough to slice.


  • Use yellow or white cornmeal.
  • Can use a 50/50 blend of coarse cornmeal with regular cornmeal.
  • This would be also be nice with cardamom, or a blend of cinnamon and ginger.