People commonly referred cornmeal porridge to as breakfast of champions, so it is no surprise that a lot of Jamaicans have it at the start of their day. My grandmother, for instance, would often get up at 5am to make porridge for herself and my grandfather to fuel their day. Cornmeal porridge never appealed to me growing up. It also didn’t help that it lacked the usual sweetness, since it would affect my grandmother’s diabetes. However, when my stepfather made it one day instead of grandmother, it was a game changer. It was sweet and creamy, and it became the only way I could have this porridge. This is my favorite cornmeal porridge recipe, and it is soon to be yours as well.
WHAT IS JAMAICAN CORNMEAL PORRIDGE?
Jamaican cornmeal porridge is creamy, flavorful, and filling. This staple dish is traditionally served for breakfast. It is typically made with fine yellow cornmeal, milk, various spices, and sweetened with condensed milk and sugar. It is common for porridge to be eaten with hard dough bread or crackers by the vast majority of Jamaicans.
WHAT IS CORNMEAL?
Cornmeal is dried and ground field corn that comes in three textures: fine, medium, and coarse. This type of corn used differs from the sweet corn we eat on the cob. Cornmeal comes in various varieties depending on the color of the corn used. White cornmeal, for example, is made from white corn, whereas yellow cornmeal is made from yellow corn.
THE BENEFITS OF HAVING CORNMEAL PORRIDGE
Jamaican cornmeal porridge is rich in a lot of essential nutrients and offers other health benefits.
1. It is high in potassium and selenium, which regulates your blood pressure, cholesterol levels, and heart rate, thereby preventing a variety of heart diseases..
2. It is high in fiber and promotes good bacteria in the gut, which aids in bowel movement.
3. It lowers inflammations, which boosts your immune system.
4. It helps to improve bone density and lowers the risk of osteoporosis thanks to its high mineral content.
5. It is gluten free, making it an excellent choice for those with celiac disease or wheat allergies.
6. It is high in protein, which helps to boost your metabolism and keep you feeling fuller and satisfied for longer.
1. Fine Yellow Cornmeal
3. brown sugar
5. Coconut Milk
9. cow’s milk
HOW TO MAKE CORNMEAL PORRIDGE
1. Bring 1 cup of water, coconut milk and salt to a boil on medium heat.
2. In a separate bowl, mix the cornmeal with 1 1/2 cup of water.
3. Once the pot has started boiling, add your cornmeal mixture and stir immediately to avoid any lumps.
4. Reduce the heat and stir every 5 minutes to avoid lumps.
5. As the porridge begins to thicken, add the remaining water and the rest of your ingredients except vanilla and cook for another 5 minutes.
6. Remove from heat and stir in your vanilla and enjoy.
HOW TO STORE IT
You can store it in the refrigerator for up to 3 days. Porridge thickens after sitting, so add more liquid when reheating to achieve the same consistency.
DID YOU MAKE THIS RECIPE?
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JAMAICAN CORNMEAL PORRIDGE
- 1 cup Fine Yellow Cornmeal
- 1 Cinnamon Stick
- ½ cup Brown Sugar
- ¾ cup Condensed Milk
- 1 canned Coconut Milk
- ¼ tsp Nutmeg
- ½ tsp Vanilla
- ½ tsp Salt
- ½ cup Cow’s Milk
- 3 ½ cups Water
- Bring 1 cup of water, the coconut milk and salt to a boil on medium heat.
- In a separate bowl, mix the cornmeal with 11/2 cup of water.
- Once the pot has started boiling, add your cornmeal mixture and stir immediately to avoid any lumps.
- Reduce the heat and stir every 5 minutes to avoid lumps.
- As the porridge begins to thicken, add the remaining water and the rest of your ingredients except vanilla and cook for another 5 minutes.
- Remove from heat and stir in your vanilla and enjoy.