Easy CornMeal Porridge
A delicious Caribbean breakfast staple made from cornmeal, this traditional porridge is a combination of cornmeal boiled in milk and Caribbean spices. Check out this recipe on how to cook cornmeal porridge, a flavorful and hearty breakfast option.
Porridge for breakfast is usually the meal of champions. The most important meal to get you started for the day. It is a comforting dish and probably one of the most popular breakfast items.
It’s the Caribbean replacement for hot cereals in the morning.
We have a variety of porridge options, like rice and cream of wheat porridge, but one of the more popular ones is cornmeal porridge.
The internet is laden with Jamaican cornmeal porridge recipes, but to be honest, our Trinidadian cornmeal porridge recipe is not different at all.
When you sit down behind a bowl of creamy cornmeal porridge, know that you going to be full for a while. It’s flavorful and filling and definitely part of a complete Caribbean breakfast.
What is porridge
Porridge in general is basically a grain boiled in milk or water. It can be made with numerous grains. It’s a popular breakfast meal.
Cornmeal is one of the popular grains used in the Caribbean. We use it to make. variety of items from breakfast to dinner options.
We also make porridge from farine, flour, rice and cream of wheat.
The grain is usually, simmered down in milk along with fresh spices till thick.
A hot bowl of porridge is not just a hearty meal for adults but is often used as a starter baby food as they transition from liquid to solids.
How to make cornmeal porridge
Ingredients
This is an “easy as pie” delicious recipe for porridge made using cornmeal that can sustain you till lunch and is full of flavor.
When we were growing up I loved waiting on my mom to finish making the porridge simmer in the pot. The smell of all the spices was enough to make me excited.
There isn’t much you need for porridge. These items are regular staples you would find in a pantry in a Caribbean home with some simple ingredients. .
- Water.
- Cinnamon stick.
- Yellow cornmeal – it can be any grain you want. I prefer to use fine versus coarse cornmeal.
- Ground nutmeg.
- Bay leaves.
- Salt.
- Milk – I personally use whole milk to make my porridge, but if you want to use coconut milk, you can make your own and use this instead.
- Condensed milk.
- Vanilla extract (optional).
Method
1. Make the Cornmeal Paste (Pap)
In a bowl, whisk the cornmeal with warm water until smooth and lump-free. This step is key to a smooth porridge texture—no one wants lumpy porridge!
 |
2. Infuse the Spices
In a deep pot over medium-high heat, bring 2 cups of water to a boil. Add cinnamon stick, nutmeg, bay leaf, and salt.
3. Cook the Cornmeal
Gradually stir in the cornmeal paste. Reduce the heat to low and simmer for 15–20 minutes, stirring often to prevent lumps. The mixture will begin to thicken.
4. Add the Milks
Stir in the whole milk and condensed milk. Continue to simmer until the porridge reaches your desired consistency. If using, add a splash of vanilla extract at the end.
5. Serve It Up
Pour into bowls and top with a dusting of cinnamon or however you like it!
Substitutions & Variations
- Milk Alternatives: Use coconut milk, oat milk, or any dairy-free alternative if you prefer.
- Sweeteners: Skip the condensed milk and use brown or white sugar, agave, or your preferred sweetener. Just note that brown sugar will slightly darken the porridge.
Frequently Asked Questions
Nope. Corn flour is finer and used in recipes like pastelles. For that rich corn flavor and texture, stick with cornmeal, fine, medium, or coarse all work.
The secret is in that cornmeal paste. Mixing the cornmeal with water before cooking helps it swell and blend smoothly. If it’s already lumpy, stir in a little warm milk or water, a bit at a time, while mixing.
That’s up to you! Some like it thick, some like it silky smooth. Add more liquid if you want a thinner consistency.
Serving Suggestions
Top your bowl with:
- Sliced bananas or mango
- A sprinkle of cinnamon and nutmeg
- Crackers or hard dough bread
- Chopped nuts or seeds
Storage Tips
- Store in an airtight container in the fridge for up to 5 days.
- Portion into glass containers for grab-and-go breakfast during the week.
Reheating Tips
- Best method: Reheat gently on the stove with a splash of water or milk to loosen it up.
- Microwave: Also works! Just stir halfway through to heat evenly.
More breakfast recipes
Recipe
Easy Cornmeal Porridge
Ingredients
Method
- Add 1 cup water to cornmeal in a bowl. Mix together and crush any lumps.
- Add 4 cups of water to boil
- Add cinnamon, nutmeg, bay leaf and salt
- Add cornmeal mix and lower stove to simmer
- Mix well, removing lumps
- Add milk and condensed milk
- Simmer till warmed through
- Serve
How much does this yield?
Enough to feed 4 people