Hominy Corn Porridge
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!
Servings: 4 servings
Equipment
- Large Bowl
- Small Bowl
- Large Pot
- Whisk
- Wooden Spoon
- Instant Pot or Pressure Cooker optional
Ingredients
- 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
Instructions
- 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.