Cornmeal Porridge is a creamy Jamaican breakfast staple, infused with warming spices, vanilla, and rich condensed milk. This hearty recipe is comfort in a bowl and the perfect way to start your morning.
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If you love Jamaican porridge, you'll want to try my Peanut Porridge next.
Jamaican cornmeal porridge is my go-to when I want something warm, filling, and made with ingredients I always have on hand. It’s a simple hot cereal, but the creamy texture and cozy mix of spices make it feel like more than just breakfast. I love how quick and easy it is to pull together, especially on busy mornings. A true Caribbean staple that never fails to impress.
Jamaican Porridge
Porridge is one of the oldest dishes in human history, dating all the way back to the Neolithic Era. Early civilizations made it using whatever grains they grew, and that tradition continues around the world today. While many people associate porridge with oats, it can be made from almost any grain, root, or fruit.
In Jamaica, porridge is a breakfast staple made with ingredients like oats, cornmeal, peanuts, green bananas, plantains, Malanga root, or hominy. Sometimes it’s made with a mix of these, creating a rich and flavorful blend that takes on a life of its own. The base is typically simmered in milk—whether dairy or nut-based—and sweetened with condensed milk and/or sugar.
What makes Jamaican porridge especially comforting is the spice blend. Vanilla, cinnamon, and nutmeg are always included, giving the porridge a warm, almost dessert-like flavor. It’s usually served hot on its own or paired with bread, crackers, or fried dumplings.
Cooking time will vary depending on the main ingredient, but the result is always filling, cozy, and packed with flavor.
What is Jamaican Cornmeal Porridge?
Often called “cog” or “pop” in Jamaican households, cornmeal porridge is a beloved and widely eaten dish across the island. It’s so essential that it’s one of the first solid foods given to babies as they transition from breast milk or formula. Adults typically enjoy a thicker version, simmered with spices and often cooked in a rich coconut milk base.
Ingredients
- Coconut milk: Adds richness and a creamy texture with a subtle hint of coconut flavor that’s common in many Caribbean porridges.
- Water: Used to thin out the porridge and help cook the cornmeal evenly without clumping.
- Salt: Balances the sweetness and enhances the overall flavor of the porridge.
- Spices: These warm spices give the porridge its signature cozy, aromatic flavor. The vanilla bean adds depth, while cinnamon and nutmeg bring familiar spice notes that make it feel comforting and traditional.
- Cornmeal: The main ingredient and base of the porridge. Use fine cornmeal for a smooth, creamy texture without grit.
- All-purpose flour: Helps thicken the porridge and gives it a slightly smoother consistency.
- Condensed milk: Adds sweetness and creaminess while enriching the overall flavor. It also gives the porridge that nostalgic taste many associate with Caribbean breakfasts.
- Sugar: Enhances sweetness and works alongside the condensed milk to balance the spices.
How to Make Cornmeal Porridge
Heat the Milk and Spices
I start by adding the coconut milk, 2 cups of water, a cinnamon stick, salt, and the seeds from a vanilla bean to a saucepan. To get the vanilla seeds, I slice the pod down the center and scrape them out with the tip of a knife. Then I bring everything to a boil over medium-high heat so the spices can infuse the liquid.
Mix the Cornmeal Base
While the milk is heating, I combine the cornmeal and flour in a mixing bowl.
I whisk in 1 cup of water until the mixture is smooth and lump-free. This step is key to making sure the porridge stays creamy.
Cook the Porridge
Once the milk mixture reaches a boil, I slowly pour in the cornmeal mixture while whisking constantly. It thickens almost right away, so I add another ½ cup of water to help it cook evenly. I turn the heat down to medium-low and let it simmer for 10 to 15 minutes, whisking often to prevent sticking or lumps.
Sweeten and Finish
When the cornmeal is fully cooked, I lower the heat as much as possible and remove the cinnamon stick. Then I stir in the condensed milk, sugar, ground nutmeg, and ground cinnamon. I always give it a taste here and adjust the spices or sweetness if needed.
Serve
I like to serve this hot with crackers, bread, or fried dumplings. It’s one of those cozy, filling breakfasts that feels like a hug in a bowl.
Recipe Tips
- Whisk the cornmeal mixture well to avoid lumps. Mix the cornmeal, flour, and water until completely smooth before adding it to the pot. Starting with a lump-free base makes the porridge easier to cook and ensures a creamy texture.
- Adjust the thickness as needed. Cornmeal thickens quickly, so it’s normal to add extra water during cooking. Add a splash at a time until you reach your preferred consistency.
- Keep a close eye on the pot. The key to making good porridge is paying attention while it cooks. It can burn easily or become lumpy if left unattended, so whisk frequently and keep the heat low once it starts to thicken.
- Use fine cornmeal for a smooth texture. Coarse cornmeal won’t break down the same way and can leave the porridge grainy. Brands like Grace or Goya work well.
- Don’t skip the spices. Cinnamon, nutmeg, and vanilla give Jamaican cornmeal porridge its signature flavor. Without them, the porridge can taste flat.
- Sweeten to your taste. Start with the condensed milk and sugar amounts listed, then adjust as needed. Everyone has a different sweetness preference, especially if you’re making this for kids.
Cornmeal Porridge Recipe Variations
- Fruit: Add fresh or cooked fruit like blueberries, strawberries, pineapple, or sliced bananas for extra flavor and natural sweetness. Stir them in during the last few minutes of cooking or add on top just before serving.
- Sweeteners: Swap the condensed milk and sugar for brown sugar, maple syrup, or honey. These alternatives add a different depth of flavor and can be adjusted to suit your taste.
- Nuts: Sprinkle chopped walnuts or sliced almonds on top for added crunch. This is especially great if you’re making a thicker version of the porridge.
- Dairy-Free: To keep it dairy-free, use plant-based condensed milk or skip it entirely and sweeten with your favorite alternative. Coconut milk as the base already adds creaminess without the need for dairy.
Storage
Store leftover cornmeal porridge in an airtight container in the fridge for up to 3 days. Warm up leftovers over low heat on the stovetop. You may need to add a splash of water because the porridge gets thicker once cold.
FAQs
Cornmeal porridge can be a filling and satisfying breakfast, but the traditional version made with condensed milk and sugar is more comforting than health-focused. To make it a bit healthier, you can reduce the sugar, use less condensed milk, or swap it out entirely for a plant-based sweetener like maple syrup. Using nut milk and adding fruit or nuts can also boost the nutritional value.
Cornmeal porridge and grits are similar but not the same. Grits are typically made from coarsely ground white corn and cooked savory, while Jamaican cornmeal porridge uses fine yellow cornmeal and is sweetened with ingredients like condensed milk, vanilla, and spices.
Lumps usually form when the cornmeal is added too quickly or isn’t whisked well enough before cooking. To avoid this, make sure to mix the cornmeal and flour with water until completely smooth, then slowly pour it into the boiling liquid while whisking constantly. Keep whisking as it thickens to maintain a creamy texture.
Thanks for trying this Corn Meal Porridge! Got questions or feedback? Drop them in the comments. Craving more Jamaican-inspired recipes? Follow me on Instagram at @JamDownFoodie!
More Jamaican Breakfast Recipes
Jamaican Cornmeal Porridge Recipe
Ingredients
Equipment
Method
- In a medium saucepan, combine coconut milk, 2 cups water, cinnamon stick, salt, and the seeds scraped from the vanilla bean. (To do this, slice the vanilla bean down the middle and use the tip of a knife to scrape out the seeds.) Bring to a boil over medium-high heat.
- In a separate bowl, mix the cornmeal and flour. Add 1 cup of water and whisk until completely smooth with no lumps.
- Once the coconut milk mixture is boiling, slowly pour in the cornmeal mixture while whisking continuously. The porridge will begin to thicken immediately. Add about ½ cup of water to loosen it and prevent clumping.
- Reduce the heat to medium-low and cook for 10–15 minutes, whisking frequently, until the cornmeal is fully cooked. If the porridge thickens too much, add a splash of water to reach your desired consistency.
- Lower the heat to its lowest setting. Remove the cinnamon stick, then stir in the condensed milk, sugar, ground nutmeg, and ground cinnamon. Taste and adjust the sweetness or spice level to your liking.
- Serve hot with bread, crackers, or fried dumplings.
