Guyanese pumpkin and coconut cornmeal pone baked until crisp and brown.

Steps

1. Peel, wash and grate pumpkin and coconut.
2. Add cornmeal and rub in margarine.
3. Add sugar and water to give a soft dripping consistency.
4. Add essence, cinnamon and nutmeg. Mix well and pour into a greased baking pan. The mixture should be 1 inch thick.
5. Bake in a moderate oven (375°F) until crisp and brown.
6. Cut into 3 inch squares before serving.