Jamaican Hominy Corn Porridge is a sweet, creamy, and filling dish that is perfect for warming you up on a chilly day. It is typically eaten for breakfast and is made with boiled hominy corn, coconut milk, condensed milk, sugar, and spices. It is a porridge commonly consumed by Jamaicans, aside from cornmeal, rice, oats, plantain and banana porridge.
WHAT IS HOMINY CORN?
It is whole dried field corn kernels that have undergone nixtamalization. This entails rinsing and hulling the corn after it has been soaked and cooked in an alkaline solution. This increases the nutritional value of the corn by enabling it to release more of its nutrients and makes it simpler to cook and digest.
INGREDIENTS NEEDED
1. Yellow Cracked hominy Corn
3. White sugar
5. Coconut Milk
6. Salt
7. nutmeg
8. vanilla
9. Flour
10. Water
HOW TO MAKE HOMINY CORN PORRIDGE
1. Rinse corn 2-3 times and place in a bowl with 1 cup of water to soak for a minimum of 8 hours or overnight.
2. Strain the water and add your soaked corn to a pot with salt, sugar, water and bring to a boil, then simmer.
3. Stir every 5 minutes so the corn does not stick to the bottom of the pot.
4. Add in water as needed until your corn is tender.
5. Add in your coconut milk mixed with your flour and nutmeg.
6. Then stir in your vanilla and condensed milk and simmer for 1-2 minutes.
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.
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JAMAICAN HOMINY CORN PORRIDGE
Ingredients
- ½ cup Yellow Cracked Hominy Corn
- 1 Cinnamon Stick
- 2 tbsp White Sugar
- ¼ tsp Salt
- ¼ cup + 2 tbsp Condensed Milk
- ½ can Coconut Milk
- ⅛ tsp Nutmeg
- ¼ tsp Vanilla
- 1 ½ tbsp Flour
- 2 cups Water
Instructions
- Rinse corn 2-3 times and place in a bowl with 1 cup of water to soak for a minimum of 8 hours or overnight.
- Strain the water and add your soaked corn to a pot with salt, sugar, water and bring to a boil, then simmer.
- Stir every 5 minutes so the corn does not stick to the bottom of the pot.
- Add in water as needed until your corn is tender.
- Add in your coconut milk mixed with your flour and nutmeg.
- Cook for another 10 minutes.
- Then stir in your vanilla and condensed milk and simmer for 1-2 minutes.
