Jamaican Porridge Made with Corn

Smooth, creamy, and soothing describe Jamaican cornmeal porridge. This porridge, a staple morning food in Jamaica, is the ideal way to start the day.

This breakfast of champions is porridge! It is quite comfortable and will keep you full and prepared for the day. It's something I ate growing up, so I'm happy my kids also enjoy it today.

A well prepared cornmeal porridge has no lumps, is perfectly sweet and seasoned, and is smooth. For the ideal flavor balance, stick with classic Jamaican flavors like allspice, cinnamon, and nutmeg.

You can substitute dairy milk for the can of coconut milk I used to make this recipe if you'd like. Fine cornmeal is the only essential component for this recipe since it produces the creamiest and smoothest porridge.

Try my green banana porridge as well.

Making Jamaican Cornmeal Porridge: A Recipe

First, fill a 4-quart heavy-bottomed saucepan with 2 1/2 cups of water and one can of coconut milk. Heat to a rolling boil over medium-high.

Meanwhile, add 1 cup cornmeal and 1 1/2 cup water to a large mixing cup and whisk until smooth. This is how to avoid getting lumps in your cornmeal porridge. Please do not skip this step. 

Stir in the cornmeal mixture once the liquid in the pot has started to gently boil. Continue whisking for about a minute to make sure there are no lumps. Turn down the heat to low and secure the lid.

Stir occasionally while cooking for 15 to 20 minutes at low heat. Add the cinnamon, nutmeg, allspice, vanilla extract, and remaining 5 minutes.

Condensed milk is then added once it has been taken off the heat.

Enjoy after serving.

Describe cornmeal 

Meal made from dried maize is known as cornmeal. The market offers a variety of grain sizes. Make sure "fine cornmeal" is included on the label for this recipe.

Do cornmeal and cornflour resemble one another?

They are not the same even if they originate from the same kind of grain. Corn flour is processed till it resembles powder. For this dish, you must make sure to use "fine yellow cornmeal."

What do you serve with cornmeal risotto?

I usually consume this alone. A bowl truly makes you feel full. If you'd like, you can also serve it with fruit, breakfast meat like bacon, and eggs.

Added Information

• The condensed milk does give the oatmeal a great flavor. You may either omit the condensed milk and replace it with sugar to make the dish dairy-free, or you can substitute sweetened condensed coconut milk.
• For this dish, I used a can of coconut milk, but you could also use regular dairy milk. In fact, it's still excellent now even though I grew up eating it cooked with conventional dairy milk.

Recipe for Jamaican Cornmeal Porridge

Jamaican cornmeal porridge is smooth, creamy, and calming. The best way to start the day is with this porridge, a traditional breakfast item in Jamaica.

Food Courses Breakfast

Cuisine Caribbean

Keywords: jamaican corn porridge, corn porridge

Ten minutes to prepare

20 minutes for cooking

Time Spent: 30 minutes

serves four persons

Calories518kcal

Ingredients

• 4 different cups of water
• Can of coconut milk, 1 13.5 oz.
• 1 cup of fine cornmeal in yellow
• Vanilla extract, 1 1/2 teaspoon
• ½ teaspoon of cinnamon powder
• 1/8 teaspoon of nutmeg, ground
• 1/4 teaspoon of whole allspice
• sweetened condensed milk in 1/2 cup, or to taste

Instructions

1. To a 4 QT heavy bottomed saucepan, add 1 can of coconut milk and 2 1/2 cups water. Heat to a rolling boil over medium-high.
2. In the meantime, combine 1 1/2 cups water and 1 cup cornmeal in a large mixing bowl and stir until combined.
3. Stir the cornmeal mixture into the boiling water after it starts to boil, and then whisk it for another minute or so to remove any lumps. Heat should be turned down to low, and the lid should fit snugly.
4. Stir occasionally while cooking for 15 to 20 minutes at low heat. Add the cinnamon, nutmeg, allspice, vanilla essence, and remaining 5 minutes of cooking time. Condensed milk is added after the heat has been turned off.
5. Enjoy after serving.

Notes

• The condensed milk does give the oatmeal a great flavor. You may either omit the condensed milk and replace it with sugar to sweeten the dish if you choose to keep it dairy-free, or you can substitute sweetened condensed coconut milk.
• For this dish, I used a can of coconut milk, but you could also use regular dairy milk.

Nutrition 

355 kcal, 50 g of carbohydrates, 6 g of protein, 17 g of fat, 13 g of saturated fat, 1 g of polyunsaturated fat, 2 g of monounsaturated fat, 13 mg of cholesterol, 532 mcg of sodium, 693 mcg of potassium, 4 g of fiber, 33 g of sugar, 104 IU of vitamin A, 2 mcg of vitamin C, 201 mcg of calcium