This post may contain affiliate links. Please read our disclosure policy.
Jamaican Cornmeal Porridge is a warm, creamy, and hearty breakfast with yellow cornmeal, cinnamon, nutmeg, and vanilla extract. Sweetened with condensed milk and perfectly spiced, it’s a filling way to start your morning.
Porridge is a staple in Caribbean households. For more porridge recipes, try my Green Banana Porridge, Jamaican Oats Porridge, and Peanut Porridge next!
Table of Contents
- Jamaican Cornmeal Porridge Recipe
- What is Jamaican Cornmeal Porridge?
- Is cornmeal porridge good for you?
- Ingredients
- How to Make Cornmeal Porridge
- How to Make Cornmeal Porridge for Babies
- Recipe Tips
- Recipe Variations & Substitutions
- What To Serve With Jamaican Cornmeal Porridge
- Storage
- Frequently Asked Questions (FAQ)
- More Breakfast Recipes
- Jamaican Cornmeal Porridge Recipe
Jamaican Cornmeal Porridge Recipe
Growing up, cornmeal porridge was always in rotation at our house. We’d occasionally get away with cold cereal, but I knew a warm, cozy bowl of porridge would be on the menu the next morning.
This Jamaican cornmeal porridge, infused with cinnamon and nutmeg, is comforting and full of flavour. It’s versatile enough to enjoy on its own or topped with fresh fruit for an extra touch.
The simple ingredients—likely already in your pantry—make it affordable, too. You can easily make it vegan with plant-based milk, and it’s perfect for meal prep. Whether for a quick breakfast or a baby-friendly meal, this recipe stays true to the traditional taste I grew up with.
What is Jamaican Cornmeal Porridge?
Jamaican cornmeal porridge is a popular hot cereal enjoyed for breakfast or as a snack. Street vendors in Jamaica often sell this creamy porridge. It is made from yellow cornmeal and infused with warm spices like cinnamon and nutmeg. It’s thickened with a bit of flour and sweetened to taste.
Is cornmeal porridge good for you?
Cornmeal is a good plant source of protein and a rich source of complex carbohydrates. It’s also high in fibre, vegan, and gluten-free. It gives you some vitamins and minerals and keeps you feeling full for longer.
Ingredients
- Fine Yellow Cornmeal: For this recipe it’s important to make sure the label states “fine cornmeal” for best results. If you want to use 1 cup of cornmeal instead of 3/4 be sure to adjust the amount of liquid.
- All Purpose Flour: This is used to thicken the porridge.
- Milk or Milk Alternative: You can use 2%, whole milk, coconut milk, almond milk or any nut milk you prefer. I have used almond and oat and both work wonderfully here.
- Ground or Freshly Grated Nutmeg: Freshly grated always provides the best flavour but you can also use ground nutmeg.
- Cinnamon Stick: Use this to flavour the water prior to adding the cornmeal mixture. Alternatively you can use ground cinnamon,
- Cinnamon Leaf: This is completely optional, and is used to provide more flavour.
- Pure Vanilla Extract: This adds more warmth and flavour to the porridge.
- Sweetened Condensed Milk or Sugar: Use these to sweeten the porridge. You can also use sugar alternatives like stevia or monk fruit sweetener.
How to Make Cornmeal Porridge
When I make this recipe, I like to have all my ingredients within reach. Cornmeal porridge comes together pretty fast! First, I bring water to a rapid boil in a medium saucepan, along with a cinnamon stick and an cinnamon leaf.
While that’s heating up, I whisk together the cornmeal, flour, nutmeg, salt, 2 cups of milk, and vanilla (it’s fine if the cornmeal settles a bit). Then, I gradually whisk the cornmeal mixture into the boiling water, taking my time to avoid any lumps.
Once it starts thickening, I lower the heat, add the remaining milk, and keep whisking until it’s well combined. From there, I let the porridge simmer for about 15 minutes. Adjust the consistency with extra milk or water as needed.
Finally, I sweeten it to taste and it’s ready to enjoy!
How to Make Cornmeal Porridge for Babies
Jamaicans believe that cornmeal porridge helps make babies strong and healthy. It can be introduced as early as 4 to 6 months, like oatmeal. However, always consult a doctor first.
To make it baby-friendly, use fine yellow cornmeal for easier digestion. Then blend the porridge after cooling, for a smoother texture.
Thin it out with water, milk, or even breast milk for the right consistency. Then sweeten naturally with bananas instead of sugar.
Recipe Tips
- Whisking is key. Gradually whisk the cornmeal mixture into the boiling water to prevent lumps. It’s best to whisk continuously while the porridge thickens.
- Adjust the consistency. If the porridge is too thick for your liking, gradually add more milk or water to thin it out until you reach the desired texture.
- Sweeten to taste. You can sweeten with condensed milk or sugar, but taste as you go and adjust to your preference.
- Simmer on low. Once the mixture thickens, let it simmer on low heat to avoid burning, and stir occasionally to prevent it from sticking to the bottom of the pot.
- Experiment with spices. Feel free to switch up the spices based on your preference. Cinnamon, nutmeg, and vanilla are classic, but a cinnamon stick or bay leaf adds extra flavour without overpowering the dish.
Recipe Variations & Substitutions
- Vegan and Dairy-Free: To make this recipe vegan, simply swap cow’s milk for coconut, almond, or soy milk, and use coconut condensed milk or other sweeteners like maple syrup or coconut sugar instead of regular condensed milk.
- Spices: Feel free to use whichever warm spices you prefer. I like a mix of cinnamon, nutmeg, and vanilla, but you can also try almond essence or add a cinnamon stick or bay leaf for extra flavour. Just be sure to keep the spices subtle so they don’t overpower the natural sweetness of the banana.
- Milk: You can use cow’s milk, any nut milk, or even water if you prefer a lighter texture, though milk gives the porridge a rich, creamy taste. Some also like using evaporated milk for an extra layer of richness.
- Fresh Fruit: While not traditional, adding fresh fruit like berries, mango, pineapple, or banana can give the porridge a fresh, sweet kick.
What To Serve With Jamaican Cornmeal Porridge
Jamaican cornmeal porridge is often served on its own. However, you can serve this porridge with hard dough bread or Jamaican Excelsior Water Crackers.
Jamaicans will either dip the hard dough bread in the porridge while eating it or break up the hard dough bread and add it into the cornmeal porridge.
You can also serve it with your favourite fruit for a sweet fresh kick.
Storage
Store leftover porridge in an airtight container in the fridge for up to 3 days. Reheat cornmeal porridge on the stove over low heat. You may need to add a splash of liquid to loosen up the mixture if it has thickened.
Frequently Asked Questions (FAQ)
No, if you use cinnamon sticks, you don’t have to use ground cinnamon as well.
To adjust the thickness of your porridge, gradually add more milk or water until you reach the desired consistency. Stir well after each addition to keep it smooth.
Whisk the cornmeal mixture into boiling water slowly to avoid lumps. Make sure to whisk continuously while adding the mixture to the water, and keep stirring until it starts to thicken.
Yes. Store cooled, premade cornmeal porridge in the fridge for up to 2 days. Just reheat it gently on the stove, adding a little milk or water to loosen the consistency as needed.
More Breakfast Recipes
If you try this Jamaican Cornmeal Porridge recipe, we’d greatly appreciate if you leave us a star ★ rating, as well as some feedback in the comment section below if you found this blog post helpful and tasty!
Also, please use the hashtag #theseasonedskillet on social media for a chance to be featured, and don’t forget to keep up with TSS on Facebook, Twitter, Instagram, TikTok and Pinterest!
Lastly, sign up to our Friday weekly newsletter for the latest TSS updates, blog posts and recipes straight to your inbox.
Oh, and share, share, share with your family and friends!
Jamaican Cornmeal Porridge
Equipment
- Medium Saucepan
- Whisk
- Wooden Spoon
Ingredients
- 3/4 cup Fine Yellow Cornmeal
- 1 1/2 cup Water
- 2 tbsp All Purpose Flour
- 3 cups Dairy Milk, or milk alternative, divided, amount depends on desired consistency
- 1/4 tsp Nutmeg, ground or freshly grated
- 1/2 Cinnamon Stick
- 1 Cinnamon Leaf, optional
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Salt, more or less to taste
- 3 tbsp Sweetened Condensed Milk , or sugar, as desired
Instructions
- In a medium saucepan, add water, cinnamon stick, and cinnamon leaf (optional) and bring to a boil over medium high heat.
- In a medium bowl, combine cornmeal, flour, nutmeg, salt, 2 cups milk, vanilla, and whisk until incorporated (it's okay if the cornmeal settles).
- Gradually whisk the cornmeal mixture into the boiling water until all the mixture is in the pot. Do this slowly, whisking constantly to prevent lumps.
- Reduce heat to low once starting to thicken, and add remaining milk to the mixture (between half cup and a cup). Continue to whisk until milk combined, then switch to a wooden spoon once mixture thickens more (see notes section).
- Allow porridge to simmer and continue to cook until the mixture thickens to desired consistency approx. 15-20 minutes. Adjust consistency with additional milk and/or water if needed. Remove from heat, sweeten as desired and enjoy!
This sounds sooooooo yummy! I can’t wait to make this in the morning. I’ll let you know how it goes!
Woohoo!! Please let me know and let me know how it went!! I’m so excited for you!!
Loosely followed the recipe and it was D!
Amazing! So happy yo hear this!! Thanks for the feedback!
This recipe reminds me of a dish rhat a neighbor sent to my family in an iron pot. We tried to replicate it with no success. Cannot wait to try it.
Yesss! That’s a good pot right there!! Can’t wait for you to try, and enjoy!!
Tasted amazing however, why do you add flour
Hi Aloma, I add the flour as it acts as a thickening agent for the porridge – great question!