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Creamy Jamaican Hominy Corn Porridge

Creamy Jamaican 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!

Creamy Jamaican Hominy Corn Porridge in Bowl

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Creamy Jamaican 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!

Creamy Jamaican Hominy Corn Porridge in Bowl Up Close

Growing up, we would always rotate through various Jamaican breakfast porridge recipes. If it wasn’t Jamaican Cornmeal Porridge, it was Traditional Jamaican Green Banana Porridge, or 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!

Creamy Jamaican Hominy Corn Porridge: Hominy Corn – What Is It?

What is the Difference between Corn and Hominy?

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.

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.

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 kernels and 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 is Hominy Corn Used In?

  • 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)
Creamy Jamaican Hominy Corn Porridge Overhead Shot

How to Make Creamy Jamaican Hominy Corn Porridge

First, start by soaking your hominy corn kernels overnight, this helps to drastically reduce the boiling time it take to soften the kernels. Once softened, and water reduced add the milk, cinnamon and nutmeg powder, vanilla and simmer on low. Lastly, sweeten with condensed milk and remove from heat and serve while hot!

Dry Hominy Corn Kernels in Measuring Cup

How to Make Vegan Creamy Jamaican Hominy Corn Porridge

This recipe can easily be veganized by swapping the milk for coconut milk, or your favourite dairy-free nut milk, and sweeten with brown sugar.

Tips for Making Creamy Jamaican Hominy Corn Porridge

  • For best results, cook hominy corn kernels until the water has reduced, and liquid has become a thin almost gelatinous slurry
  • Soak your hominy corn overnight in water. This drastically reduces the cooking time. The longer you soak your kernels, the shorter your boiling time.
Creamy Jamaican Hominy Corn Porridge in Bowl in Hand

Other Must Try Jamaican Breakfast Recipes

Jamaican Saltfish Fritters (Stamp & Go), Traditional Jamaican Green Banana Porridge & Jamaican Cornmeal Porridge (Easy Breakfast Recipe)

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Creamy Jamaican Hominy Corn Porridge

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Breakfast & Brunch, Jamaican & Caribbean Jamaican // Caribbean
By Taneisha Morris Serves: 4
Prep Time: 5 minutes Cooking Time: 50 minutes Total Time: 55 minutes

Creamy Jamaican 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!

Ingredients

  • 1 1/2 cups Dried Hominy Corn
  • 6 cups Water
  • 1 1/2 cups + 2 tbsp Milk, divided
  • 3 tbsp 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

Instructions

1

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.

2

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.

3

In a small bowl whisk together flour and 2 tbsp milk; set aside.

4

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.

5

Sweeten with condensed milk, remove from heat and serve while hot.

Notes

For best results, be sure to cook until the water has reduced, and liquid has become a thin almost gelatinous slurry.

Creamy Jamaican Hominy Corn Porridge in Bowl

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