Creamy, delicious, and healthy, this Jamaican Cornmeal Porridge makes for a hearty, filling, and warming breakfast. It comes together in under 30 minutes using basic ingredients.
Here are some of my other favorite breakfast recipes that you can try – Pitaya Bowl, Greek Omelette, Instant Pot Oatmeal, Scrambled Egg Whites.
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About This Recipe
Cornmeal Porridge is a super delicious and warming Caribbean breakfast that will definitely join your weekly menu as soon as you try it.
The other day, when I was looking for some easy weekday breakfast recipes, my eyes fall on this super delicious bowl of Cornmeal Porridge that was topped with fresh fruits. And me being a fan of porridge recipes and fruits, couldn’t wait and ordered a box of fine cornmeal immediately.
What was next? A bowl of Cornmeal Porridge was served on the table for breakfast the next day and the family loved it. Now, it has become a part of our everyday breakfasts, especially the days when I have very little time on my hand and still want to whip up something healthy.
This one is creamy, full of flavor, and aromatic. Also called “Cog” or “Pop”, it is a part of daily breakfast in almost all the Jamaican households and even some of the homes of the Caribbean Islands. They top it with fresh seasonal fruits and oh boy, it looks so appealing and tempting.
Also, the cinnamon and nutmeg, flavor it further and make it even more yummy and aromatic.
This porridge is,
- Delicious, Smooth & Creamy
- Gluten Free
- Healthy
- Wholesome
- Full of Flavour
- Easy + Quick
- Perfect for jiffy breakfasts
Ingredients
Fine Cornmeal – You will easily get fine cornmeal in your nearby grocery store or online. Make sure only fine cornmeal will work for this porridge.
Coconut Milk – Coconut Milk adds a lot of creaminess to this porridge. You can either make coconut milk at home from fresh coconut or use the store-bought milk. You can even use dairy milk or any other vegan milk like almond milk, soy milk, etc instead of coconut milk.
Sweetener – I used sweetened condensed milk to sweeten the porridge. You can also use honey, maple syrup, cane sugar, coconut sugar, or sugar-free substitutes. Adjust the amount according to your taste.
Nutmeg & Cinnamon – These spices just change the game of this simple porridge by their oh-so-amazing flavor and aroma.
Vanilla Extract – A little vanilla extract really adds up so much taste in the porridge. Make sure you use a good quality vanilla extract for the best taste.
How to make Cornmeal Porridge?
In a medium-size mixing bowl, mix 1 cup of fine cornmeal with 1 cup water to make a lump-free mixture. Use a wire whisk to mix the cornmeal and water to avoid any lumps.
Add the remaining 1 cup water and 1 cup coconut milk to a medium size saucepan over medium-high heat and bring the mixture to a boil.
Add the cornmeal paste to the pan and simmer the heat to low. Mix everything well using a wire whisk.
Cook the porridge for 8-10 minutes on low heat until it is thickened. Keep stirring continuously to avoid the formation of lumps. The consistency of the cooked porridge should be like that of custard. It will thicken a bit once it starts to cool down.
Once the porridge has thickened, add 4 tbsp sweetened condensed milk, ¼ tsp ground cinnamon, ¼ tsp ground nutmeg, and ½ tsp vanilla extract and mix well.
The cornmeal porridge is now ready to serve. Transfer it to the serving bowls and top with your choice of toppings and serve hot. This porridge is traditionally served with no topping and with a side of crackers. But I like it loaded with fruits.
Frequently Asked Questions
The consistency of this porridge should neither be watery nor be very thick. It should be runny because when it cools down it tends to become thick. I like to take it off the heat once it has reached a custard-like consistency.
To make this recipe vegan, you can skip adding condensed milk and use cane sugar, coconut sugar, maple syrup, or honey to sweeten the porridge.
You can also go for coconut condensed milk instead of condensed milk for a vegan option. I am using coconut milk, but you can also go for other dairy-free milk options such as Almond Milk, Soy Milk, or other plant-based milk.
Topping Ideas
I like to top my porridge with some chopped fresh fruits such as Pineapple, Mango, Banana, Passion Fruit, Papaya, Kiwi, Berries, etc. A sprinkle of ground cinnamon is great.
You can top it with slivered nuts such as Almonds, Walnuts, Pistachios etc.
You can even top it with seeds such as Sunflower Seeds, Pumpkin Seeds, Flax Seeds, etc.
Storing Suggestions
You can store Cornmeal Porridge for upto 5 days in an airtight container in the fridge. You can even freeze it for about 3 months. Reheat only the amount you want to serve in a microwave until nice and hot.
If you feel it has become a little dry, then add in a little water or coconut milk and mix it properly while reheating.
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Recipe Card
Cornmeal Porridge Recipe
Ingredients
- 1 cup fine cornmeal
- 2 cups water
- 1 cup coconut milk
- 4 tablespoon sweetened condensed milk
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
Instructions
- In a medium-size mixing bowl, mix 1 cup of fine cornmeal with 1 cup of water to make a lump-free mixture. Use a wire whisk to mix the cornmeal and water to avoid any lumps.
- Add the remaining 1 cup water and 1 cup coconut milk to a medium size saucepan over medium-high heat and bring the mixture to a boil.
- Add the cornmeal paste to the pan and simmer the heat to low. Mix everything well using a wire whisk.
- Cook the porridge for 8-10 minutes on low heat until it is thickened. Keep stirring continuously to avoid the formation of lumps. The consistency of the cooked porridge should be like that of custard. It will thicken a bit once it starts to cool down.
- Once the porridge has thickened, add 4 tbsp sweetened condensed milk, ¼ tsp ground cinnamon, ¼ tsp ground nutmeg, and ½ tsp vanilla extract and mix well.
- The cornmeal porridge is now ready to serve. Transfer it to the serving bowls and top with your choice of toppings and serve hot. This porridge is traditionally served with no topping and with a side of crackers. But I like it loaded with fruits.
Did you make this recipe? Let me know!