Last Updated on 22nd April 2022 by Pauline
Smooth, creamy, and hearty, Jamaican cornmeal porridge is as filling as it’s delicious.
In this article, we’re sharing 4 different Jamaican cornmeal porridge recipes that you can make at home for the whole family no matter their age.
Traditional Jamaican Cornmeal Porridge Recipe
Servings: 5
Ingredients
- 2 cups milk
- 2 - 3 cups milk
- ½ cinnamon stick
- ½ tsp salt adjust to taste
- 1 cup yellow cornmeal
- 1 tsp vanilla extract
- ½ tsp nutmeg, to taste
- Sweetened condensed milk, to taste
- Brown sugar, to taste
Instructions
- In a large saucepan, add 2 cups of water and 2 cups of milk.
- Throw in 1/2 stick of cinnamon and bring the mixture to a boil.
- Gradually whisk in the cornmeal until you’ve added the whole amount into the pot. Remember, only add a little bit at a time and keep stirring with a wooden spoon to avoid the formation of lumps.
- Reduce the heat to low and cook for about 15 minutes until the mixture thickens.
- Add the vanilla extract, nutmeg, and sweetened condensed milk.
- Adjust the consistency by adding milk and/or water if needed.
- Turn off the heat. Serve piping hot with extra nutmeg or brown sugar.
Notes
Notes
- Stir the mixture as you're adding the cornmeal to the saucepan to prevent lumps.
- Use superfine cornmeal for a creamy, smooth texture.
- For the best taste, allow the cornmeal to cook for at least 15 minutes (the longer the better).
- Use low fat or fat-free milk if you’re looking for a low-fat option.
- The cornmeal will naturally thicken as it cools. But if it seems too thick during cooking, just add 1/4 cup of milk or water at a time if desired.
- Coarse cornmeal takes a lot longer to boil (at least 30 minutes until the texture is smooth and not grainy).
Jamaican Cornmeal Porridge with Coconut Milk Recipe
Jamaican Cornmeal Porridge with Coconut Milk Recipe
Servings: 6
Ingredients
- 1 ½ cups fine-ground cornmeal (8 ounces; 225g)
- Water
- One 13.5-ounce (400ml) can of coconut milk
- 2 bay leaves
- ¼ tsp kosher salt
- ½ cup (3 1/2 ounces; 100g) light brown sugar
- 2 tsp (10ml) pure vanilla extract
- ¾ cup (175ml) coconut condensed milk, or to taste
- Coconut condensed milk, optional for drizzling
- Freshly grated nutmeg, to taste
Instructions
- In a medium bowl, stir the cornmeal with 1 cup (235ml) of room temperature water.
- Meanwhile in a large saucepan, add the coconut milk, bay leaves, salt, and 3 1/3 cups (790ml) of water. Bring the mixture to a boil.
- Gradually whisk in the cornmeal mixture with its water, then reduce the heat to low to maintain a gentle simmer without splattering.
- Continue to cook, while stirring frequently to prevent lumps, until the cornmeal has thickened for at least 15 minutes.
- At any point, stir in more water as needed if the porridge becomes too thick.
- Remove the bay leaves and add the brown sugar, vanilla, and coconut condensed milk.
- Season with freshly grated nutmeg to taste.
- If lumps form while cooking, whisk the mixture vigorously to make it smooth.
- Pour the porridge into bowls, drizzle with condensed milk, and dust lightly with nutmeg. Serve hot.
Jamaican Cornmeal Porridge with Almond Milk Recipe
Jamaican Cornmeal Porridge with Almond Milk Recipe
Servings: 2
Ingredients
- 1 cup cornmeal (fine)
- 1 cup water
- 2 cups almond milk, divided
- 1 cup coconut milk
- ⅓ - ½ cup pure cane sugar or maple syrup
- 1 tsp vanilla
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- ¼ tsp salt
- Fruits such as mango slices, banana slices, and naseberry (peeled, deseeded)
- Toasted coconut flakes
Instructions
- In a medium bowl, mix the cornmeal with 1 cup of almond milk and 1 cup of water until smooth.
- In a large pot over medium-high heat, add the almond milk, coconut milk, and salt. Bring the mixture to a boil.
- Gradually add the cornmeal mixture and stir continuously using a whisk. While the porridge thickens, you have to keep stirring to prevent the formation of lumps.
- Reduce the heat to low, cover the pot, and allow porridge to simmer for about 10 minutes while stirring occasionally.
- Add the sugar, vanilla, nutmeg, and cinnamon.
- Allow the cornmeal porridge to cook for another 5 minutes while stirring occasionally.
- Pour the cornmeal porridge into bowls. Top with fruits and toasted coconut flakes. Serve hot.
Jamaican Cornmeal Porridge Recipe for Babies
Jamaican Cornmeal Porridge Recipe for Babies
Servings: 2
Ingredients
- ¾ cup cornmeal, fine
- 1 cup cold water or milk for mixing. You can dissolve 3 tablespoons of powdered milk in a cup of water. If you’re using baby formula, mix according to the instructions on the container.
- ¼ cup evaporated milk (don’t add for babies under 1 year)
- 2 cups milk at room temperature
- 1 cup water at room temperature
- 1 tbsp sugar, or more to taste Instead, you can use mashed or pureed banana to sweeten for babies or use honey for kids older than 1 year.
- A pinch or two of ground nutmeg
- ¼ tsp of vanilla extract
- A pinch of salt
Instructions
- Put 1 cup of water in a pot and turn on the heat.
- Add the cold milk or water to the cornmeal in a bowl and mix well.
- Once the water is about to boil, reduce the heat to the lowest and pour in the cornmeal. Make sure you’re stirring continuously to avoid the formation of lumps.
- Add the rest of the milk while stirring on low heat. Keep stirring for about 10 to 15 minutes. The runny mixture will begin to thicken.
- Add the vanilla, sugar, nutmeg, and salt.
- Gradually add the evaporated milk while stirring until you get the desired thickness. Remember, the porridge shouldn’t be too thick because it’ll become a lot thicker once it cools down.
- Serve warm alone for babies or with a side for older kids.
Wrap Up
There you gave it, 4 Jamaican cornmeal porridge recipes that you can easily whip up at home.