Do you want to know how to make cornmeal porridge?
Perhaps not as popular as quinoa porridge or oatmeal porridge but cornmeal porridge is a “thing”.
Cornmeal porridge really goes back to early American colony days where settlers would make a cornmeal mush. Colonists got their cornmeal porridge recipe from native American Indians who had been grinding and eating corn for centuries.
Cornmeal porridge recipes
The base recipe is very basic (not unlike the Red River Cereal recipe. The standard ratio of grain to water is 1:4 or 1 cup cornmeal to about 4 cups of water with added salt.
From there you can layer different ingredients and flavors to suit your personal preference. As you can see, there are several variations such as:
- Jamaican cornmeal porridge
- Sweet cornmeal porridge
- Cornmeal porridge with coconut milk
- Carribbean Cornmeal Porridge with Cinnamon
Most are use spices such as cinnamon and nutmeg, with added sweeteners such as condensed milk, cane or coconut sugar etc.
Jamaican Cornmeal Porridge
- 3 cups water
- 1 cup light coconut milk Shake can well before portioning
- 1/2 tsp salt
- 1 cup yellow cornmeal
- 1 tsp vanilla
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg
Add 3 cups of water, salt and 1 cup of light coconut milk to a large pot/saucepan and bring to a boil
Gradually whisk in the cornmeal, a little at a time to avoid clumping, until you've added all the cornmeal.
Reduce the heat to low and simmer until the mixture thickens, about 15 minutes.
Adjust thickness with extra water and/or coconut milk.
Add vanilla, cinnamon and nutmeg and stir well
Once you've achieved your desired consistency, turn off the heat and serve the porridge in bowls.
Add any sweetener of choice like sugar, brown sugar, etc to taste.
- For extra creaminess, top with a pat of butter or cream. Otherwise eat as is or top with milk like you would oatmeal porridge or quiona porridge
- Top with your favorite fruit such as fresh or thawed fronzen berries, sliced banana, or peaches for example.