Hominy Corn Porridge is a traditional and tasty Caribbean breakfast recipe that is filling, warming and only requires a few simple ingredients. It’s a creamy blend of softened hominy kernels, milk (swap for coconut milk and make it vegan), a pinch of cinnamon and nutmeg for flavour and sweetened with condensed milk or sugar. Serve for a hearty breakfast, or meal anytime throughout the day!
Interested in more Jamaican breakfast recipes? Check out this Traditional Jamaican Green Banana Porridge or this, Jamaican Cornmeal Porridge (Easy Breakfast Recipe)! Oh, and you’ll definitely want to give these Jamaican Saltfish Fritters (Stamp & Go) a try!
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Hominy Corn Porridge
Growing up, we would always rotate through various Jamaican breakfast porridge recipes. If it wasn’t Jamaican Cornmeal Porridge, it was Jamaican Green Banana Porridge, or this tasty Hominy Corn Porridge. These three porridges were always in the rotation and we love them all!
I loved the extra step my mom would make to blend out the porridge until smooth. Some prefer eating the porridge with the whole kernel, whereas others like myself prefer it blended it; I discuss the various ways to make this recipe below. Whichever you decide, it’s sure to be a hit so let’s get into it!
Here’s Why You’ll Love this Recipe
- Super Filling – have this hearty porridge in the morning and you’ll be full til lunch!
- Tasty, Unique Breakfast – if your standard breakfast of cereal or oatmeal is feeling bland, try this instead!
- A Healthier Meal – hominy is naturally gluten-free, a great source of protein, and high in fiber.
What is Hominy Corn?
Although the name may sound foreign, hominy corn is actually quite common in certain dishes and some of our favourites foods. Hominy is made from maize, or whole corn kernel. It varies in colour from white to bright yellow. It is sold ground, dried, or canned.
Hominy is cured through a process called nixtamalization.
What is Nixtamalization?
Nixtamalization is a process where the maize or corn kernels are soaked and cooked in an alkaline solution i.e. limewater, washed, then hulled/husked; or finely ground to make masa. This changes the structure of the proteins and carbohydrates within the corn, and allows the grain when grounded to easily combine with water. This process essentially, makes it possible for tortillas to be formed as well as nutrients such as niacin (vitamin B3) to be properly absorbed in the body.
What does Hominy Taste Like?
It tastes like sweet corn, however, it has a much more nutty/earthy taste, with a meaty but tougher than a bean texture.
How is Hominy Corn Used?
- Hominy Corn Porridge
- Tacos and Tortillas
- Pozole (Mexican stew)
- Tamales (Masa and filling, wrapped in a banana leaf or corn husk)
- Pupusas (Small round corncakes/flatbreads)
- Grits (Porridge made from boiled cornmeal, similar to polenta)
- Polenta (boiled cornmeal, similar grits)
What is Hominy Corn Porridge?
Hominy corn porridge is a creamy Jamaican (Caribbean) porridge made from hominy kernels. It often contains milk or coconut milk, sweetened with condensed milk or sugar, and flavoured with a variety of spices and extracts.
What You Need to Make this Recipe (Kitchen Tools and Equipment)
- Large Bowl – to soak the hominy in overnight.
- Small Bowl – to whisk together flour and milk.
- Large Pot – to cook the hominy corn porridge.
- Whisk – for combining the milk and flour.
- Wooden Spoon – for mixing the porridge.
- Instant Pot or Pressure Cooker – an optional way to soften the hominy faster.
Ingredients and Ingredient Notes
- Hominy Corn – start with dried whole hominy corn kernels.
- Water – you’ll need this to soak the hominy corn and later to cook with.
- Milk – this gives the porridge a creamy taste and texture. You can also sub with coconut milk!
- All Purpose Flour – used as a thickening agent. It’s not a porridge without this!
- Spices – ground nutmeg and ground cinnamon add a warm depth of flavour to the creamy Jamaican hominy corn porridge.
- Pure Vanilla Extract – this ensures the porridge doesn’t taste bland, vanilla is a must in my opinion!
- Salt – more or less to taste.
- Sweetened Condensed Milk – more or less to taste.
How to Prepare Creamy Jamaican Hominy Corn Porridge
Step One: Soak Hominy Overnight
First, start by soaking your hominy corn kernels overnight. This helps to drastically reduce the boiling time it takes to soften the kernels. Rinse hominy corn kernels with water two to three times or until the water runs clear, then drain. Add 2 cups of fresh water to the bowl and set aside overnight.
Step Two: Boil Then Simmer Hominy
Drain the water from the hominy corn, then add to a large pot with 6 cups water. Bring to a rapid boil over medium-high heat for 5 minutes, then lower heat to a simmer and cook hominy corn until the water reduces and kernels become tender. If the water reduces, and the corn kernels are not softened, add an additional cup of water. Then repeat the process until the kernels are tender.
Step Three: Add Milk and Spices to Hominy Corn Porridge
In a small bowl whisk together flour and 2 tbsp milk; set aside.
For best results, be sure to cook until the water has reduced, and liquid has become a thin almost gelatinous slurry. Then stir in the milk and lower heat to low (should have just a slight bubble). Add nutmeg, cinnamon, vanilla, and flour milk mixture and stir with a wooden spoon every few minutes. Stir until the porridge is your desired consistency.
Finally, sweeten with condensed milk, remove from heat and serve while hot.
Hominy Corn Porridge: Instant Pot or Pressure Cooker Method
This is a quicker, hands-off approach to cooking hominy corn porridge. After soaking the hominy overnight and draining, add all of the ingredients (except for the condensed milk and vanilla) to your instant pot or pressure cooker.
Cook on high for 30 minutes. Once the cooker naturally releases pressure (within 5 – 10 minutes) stir, then add in the condensed milk and vanilla extract.
Recipe Substitutions and Tips
- Make Vegan Hominy Corn Porridge – swap the milk for coconut milk, or your favourite dairy-free nut milk, and sweeten it with brown or coconut sugar instead of condensed milk.
- Make Gluten-Free Hominy Corn Porridge – simply eliminate the flour or use gluten-free flour.
- Use Canned Hominy – because it is already cooked, simply combine the ingredients, heat, and stir until you reach your desired consistency.
- Break Down Hominy for Natural Thickening – if you don’t want to use flour, use the back of the wooden spoon to mash the hominy and thicken the porridge.
Serving Suggestions and Tips
Enjoy Creamy Jamaican hominy corn porridge fresh off the stove by itself. Or you can eat it with an assortment of fruit such as apples, mangos, or bananas.
Recipe Notes and Tips for Success
- Soak Hominy at Room Temperature – You can soak the hominy corn at room temperature. It does not need to be refrigerated.
- Soak Hominy Overnight – Soak your hominy corn overnight in water. This drastically reduces the cooking time. The longer you soak your kernels, the shorter your boiling time.
- Cook Hominy Until Slurry-Like – For best results, cook hominy corn kernels until the water has reduced, and the liquid has become a thin almost gelatinous slurry.
- To Thin Porridge – If the hominy corn porridge seems to be too thick, add more milk or water.
- Save Time – To save some soaking and cooking time, purchase cracked hominy instead of whole hominy. They soften quicker.
Can I Make this Ahead of Time?
Yes. You can make a batch at the top of the week and reheat a single portion for breakfast each morning.
Hominy corn porridge lasts up to a week when stored in an airtight container and refrigerated. It lasts up to 3 months when frozen.
Leftover hominy corn porridge can be microwaved or reheated on medium-low on the stove. Either way, add a little liquid because the porridge will thicken when chilled.
Frequently Asked Questions (FAQs)
Corn or corn on the cob that we love to eat is made from sweet corn, whereas hominy is made from dried field corn processed through nixtamalization to create a kernel that is hydrated, with a meaty texture similar to a bean but tougher.
You can find hominy at most ethnic markets. Check places that carry Caribbean, Asian, or Latin groceries. If all else fails, you can always order it on Amazon.
Interested in more Jamaican Recipes? Check These Out!
- Jamaican Rum Cake
- Jamaican Escovitch Fish
- Jamaican Brown Stew Chicken
- Jamaican Rice and Peas
- Jamaican Fried Dumpling
- Jamaican Curry Shrimp (Seafood)
- Vegan Jamaican Bulgur Wheat & Peas (Rice & Peas Remix)
- Jamaican Rasta Pasta
- Quick & Easy Jamaican Jerk Chicken
Hominy Corn Porridge
- Large Bowl
- Small Bowl
- Large Pot
- Wooden Spoon
- Instant Pot or Pressure Cooker optional
- 1 1/2 cups Hominy Corn dried
- 6 cups Water
- 1 1/2 cups Milk +2 tbsp, divided
- 3 tbsp All Purpose Flour
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cinnamon
- 2 tsp Pure Vanilla Extract
- 1/2 tsp Salt more or less to taste
- 1/4 cup Sweetened Condensed Milk more or less to taste
- Rinse hominy corn kernels with water two to three times or until the water runs clear, then drain. Add 2 cups of fresh water to the bowl and set aside overnight.
- Drain the water from the hominy corn, then add to a large pot with 6 cups water. Bring to a rapid boil over medium-high heat for 5 minutes, then lower heat to a simmer and cook hominy corn until the water reduces and kernels become tender. If the water reduces, and corn kernels are not softened, add an additional cup of water and repeat the process until kernels tender.
- In a small bowl whisk together flour and 2 tbsp milk; set aside.
- For best results, be sure to cook until the water has reduced, and liquid has become a thin almost gelatinous slurry. Then stir in the milk and lower heat to low (should have just a slight bubble). Add nutmeg, cinnamon, vanilla, flour milk mixture and stir with a wooden spoon every few minutes, for 10-12 minutes or until desired thickness/thinness has been reached.
- Sweeten with condensed milk, remove from heat and serve while hot.
HollyDecember 4, 2021 at 11:44 am
I have extra canned hominy. Can that be used if I rinse it well?
Taneisha MorrisJanuary 9, 2022 at 11:17 pm
Hi Holly! I have never used canned hominy, however I think you can make it work by rinsing well and reducing the amount of time that’d be required to “soften the hominy corn” if you were making from scratch. I’m going to try, and update the blog post with my findings!