Jamaican Cornmeal Porridge
Few breakfast recipes are as satisfying as a well-made Jamaican Cornmeal Porridge. The star here is coconut milk, supported by a short list of everyday ingredients. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 4 cup Water
- 380 g Coconut Milk
- 1 cup Fine Yellow Cornmeal
- 1 ½ tsp Vanilla Extract
- ½ tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ¼ tsp Allspice
- ½ cup Sweetened Condensed Milk
Method
- Add 2 ½ cups water, 1 can coconut milk to a 4 QT heavy bottomed pot. Bring to a boil over medium-high heat.
- Meanwhile, add 1 cup cornmeal and 1 ½ cup water to a large mixing cup and whisk until smooth.
- Once the pot begins to boil, whisk in cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps. Reduce heat to low and cover with a tight fitting lid.
- Cook over low heat for 15-20 minutes, stirring occasionally. When there is about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and all-spice. Remove from heat and sweeten with condensed milk.
- Serve and enjoy.
Tips for the best Jamaican Cornmeal Porridge
- Keep the simmer gentle. A hard boil toughens coconut milk and drives off the liquid too fast.
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Jamaican base takes well to it.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Jamaican Cornmeal Porridge ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for coconut milk?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Jamaican Cornmeal Porridge recipe medium to make?
It is rated medium: 8 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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