Cornmeal porridge with blueberry on napkin

Jamaican Cornmeal Porridge

Course Breakfast
Cuisine American, Carribean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 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


  1. Add 3 cups of water, salt and 1 cup of light coconut milk to a large pot/saucepan and bring to a boil

  2. Gradually whisk in the cornmeal, a little at a time to avoid clumping, until you've added all the cornmeal.

  3. Reduce the heat to low and simmer until the mixture thickens, about 15 minutes.

  4. Adjust thickness with extra water and/or coconut milk.

  5. Add vanilla, cinnamon and nutmeg and stir well

  6. Once you've achieved your desired consistency, turn off the heat and serve the porridge in bowls. 

  7. Add any sweetener of choice like sugar, brown sugar, etc to taste.

Recipe Notes


  1. 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
  2. Top with your favorite fruit such as fresh or thawed fronzen berries, sliced banana, or peaches for example.