Jamaican Cornmeal Porridge
Jamaican Cornmeal Porridge is one of the most popular porridge recipes in the Caribbean. The creamy, smooth texture and sweet flavor are a great combination that makes this hearty breakfast a hit!
For as long as I can remember, cornmeal porridge has always been a favorite for many Jamaicans.
I must admit I wasn’t always a porridge fan, but if you’re living in the Caribbean, and your parents made porridge, then you better enjoy every last spoonful, haha.
So, over the years and now living away from home, missing my mom’s cooking, I’ve come to enjoy and appreciate such breakfast meals.
Whenever I need help with my Jamaican recipes, my mom is the first person I call.
And she’s always ready to give all the ideas needed to make my recipes the best.
You may notice that I used coarse cornmeal in this recipe instead of refined cornmeal, as seen in other recipes.
The steps to making this recipe can apply to both, so feel free to use either one.
Otherwise, if you don’t mind a grainy texture for your porridge, this cornmeal porridge recipe is just for you.
What is Cornmeal Porridge?
Jamaican Cornmeal porridge is a staple dish in many Caribbean homes, especially in Jamaica.
Using cornmeal (which is coarse flour), it is boiled until smooth and sweetened to make a hearty breakfast meal.
This dish has been a popular breakfast for generations and is still popular today.
Ingredients To Use
Most recipes today use refined cornmeal, but growing up, my mom would use coarse cornmeal.
Don’t worry, as the steps below can apply to both textures.
- Cornmeal – refined yellow cornmeal or coarse cornmeal
- Milk – condensed milk to sweeten your porridge and coconut milk for a creamy texture.
- Brown sugar
- Salt
- Vanilla extract
- Water
- Grounded nutmeg
- Cinnamon powder
Note: If you prefer a more vegan-friendly option for your breakfast, omit the condensed milk and use any nut milk of your choice, such as coconut milk, almond milk, and others.
How To Make Jamaican Cornmeal Porridge
Porridge is so easy to make, and with a few simple steps, you can enjoy creamy porridge in no time.
Steps:
- Add 2 cups water, salt, and coconut milk to a medium saucepan. Bring to a boil over medium heat.
- In a bowl, whisk together cornmeal and remaining water.
- Add cornmeal mixture to boiling pot. Whisk for 3-5 minutes to prevent lumps.
- Reduce heat and stir consistently for 15-20 minutes for a smooth texture.
- In the last 5 minutes of cooking, sweeten with vanilla, condensed milk, sugar, cinnamon and nutmeg.
- Remove from and allow to cool before serving.
Easy right? One of my favorite porridge recipes you’ll be sure to enjoy it.
Serving Suggestions
Traditionally, Jamaicans enjoy their porridge as is and topped with crushed crackers or torn bread.
You can also try:
- Fresh berries/fruits
- Saltfish fritters
- Fried dumplings
Tips For Making Jamaican Cornmeal Porridge
- For a vegan-friendly meal, substitute condensed milk for nut milk and double the sugar in this recipe.
- This hearty breakfast is even better and authentic, with crushed crackers or torn bread on top.
- If your porridge is too thick, add ¼ cup water at a time and stir for 2-3 minutes to reduce.
- Use refined cornmeal for a smooth texture if you don’t like a grainy porridge.
- You can introduce cornmeal porridge to infants 3-4 months. Ensure to make the porridge as smooth as possible with no sugar added, and use low-fat or nut milk instead.
Why You Should Make This Recipe?
Here are some reasons to make this recipe right now:
- Budget-Friendly: this is the perfect low-budget recipe that saves money and tastes great.
- Quick and Easy: enjoy a quick breakfast with only a few steps.
- Great For The Family: this recipe is perfect for all ages.
- Very Hearty Meal: if you’re looking for a heavy breakfast idea, this recipe is for you.
Storage Tips
Store leftover porridge in an air-tight container and keep it in the refrigerator for 2-3 days.
Other Breakfast Recipes:
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Jamaican Cornmeal Porridge
Ingredients
- 1 cup fine yellow cornmeal
- 4 cups water
- 1 tsp salt
- 1 ½ cup coconut milk
- ½ cup condensed milk
- 2 tsp vanilla extract
- 1 tbsp brown sugar
- 1 tsp cinnamon powder
- ½ tsp grounded nutmeg
Instructions
- Add 2 cups water, salt, and coconut milk to a medium saucepan. Bring to a boil over medium heat.
- In a bowl, whisk together cornmeal and remaining water.
- Add cornmeal mixture to boiling pot. Whisk for 3-5 minutes to prevent lumps.
- Reduce heat and stir consistently for 15-20 minutes for a smooth texture.
- In the last 5 minutes of cooking, sweeten with vanilla, condensed milk, sugar, cinnamon and nutmeg.
- Remove from and allow to cool before serving.
Notes
Notes For Making Jamaican Cornmeal Porridge
- For a vegan-friendly meal, substitute condensed milk for nut milk and double the sugar in this recipe.
- This hearty breakfast is even better and authentic, with crushed crackers or torn bread on top.
- If your porridge is too thick, add ¼ cup water and stir for 2-3 minutes to reduce.
