Jamaican Cornmeal Porridge
Jamaican Cornmeal Porridge – Tired of the same old oatmeal for breakfast? Mix things up with this warming cornmeal porridge instead! Infused with Caribbean spices and coconut milk, this Jamaican cornmeal porridge recipe is a thoroughly comforting breakfast.
Is there any better way to kick start the day than with a warm, hearty breakfast? Not in my book! And if you wake up wanting something a bit sweet like I do, this Jamaican porridge is perfect for combating those early morning cravings. It’s filling, just sweet enough, and super energizing. ⚡
Plus, it’s oh-so-cozy! When blessed with much-needed rain here in Southern California, all I want to do is cozy up with a bowl of this cornmeal porridge and watch as the rain falls in crazy, chaotic drops – slowly savoring one spoonful at a time. Secretly, I want it to go on for days on end, but alas, every good thing must come to an end.
What Is Jamaican Cornmeal Porridge?
This Caribbean breakfast dish dates back more than a century. It’s sometimes called “Cog” or “Pop.” It’s a hot cereal with depth and texture but not too heavy on the stomach. You make Jamaican cornmeal porridge with yellow cornmeal and infuse it with earthy spices like cinnamon and nutmeg. Some drizzle it with condensed coconut milk for a rich and sweet taste.
What does it taste like? The texture is an incredible cross between traditional porridge and grits. Flavor-wise, it has sweetness, the warmth from the cinnamon and nutmeg, and that lovely “corn” flavor from the cornmeal itself. 🌽
Recipe Ingredients
- Coconut Milk – Adding coconut milk to the water delivers a creamier, tropical-flavor-infused porridge.
- Cinnamon – A cinnamon stick adds warmth to the porridge, making it taste cozy and indulgent.
- Cornmeal – This Southern pantry staple makes a gorgeous porridge with a sweet corn flavor and texture slightly less grainy than grits.
- Flavorings – Vanilla notes and nutmeg pair with warm spices to enhance this Caribbean comfort dish.
- Sweetener – How and if you sweeten this dish is up to you. You could use condensed milk (my favorite), brown sugar, coconut sugar, or another sweetener here.
How to Make Jamaican Cornmeal Porridge
Cook the Porridge
- Liquids – Add about two cups of water and two cups of coconut milk to a large, heavy saucepan. Toss in half a cinnamon stick and bring everything to a boil. (Photo 1)
- Cornmeal – Gradually whisk in the cornmeal a little at a time, and keep stirring with a wooden spoon to prevent any lumps. (Photo 2)
- Simmer – Next, reduce the heat to low and simmer until thickened (about 15 minutes). (Photo 3)
Add Spices and Toppings
- Flavoring – Add the vanilla extract, nutmeg, and sweetened condensed milk. (Photo 4)
- Adjust the porridge consistency with coconut milk or water if desired. Turn off the heat.
- Serve piping hot with extra nutmeg, sweeteners, nuts, and fruit.
Recipe Variations
- More toppings. You can’t go wrong with your choice of sliced banana, mango, blueberry, slivered almonds, and walnuts.
- Adjust spices. Just note that if you’re going for a more traditional flavor, cinnamon, nutmeg, and vanilla are non-negotiable. But cloves, cardamom, ginger, anise, etc., are also delicious additions.
- Consistency is up to you! Adjust the amount of milk to make the porridge thicker or thinner, as per your preference.
- Dairy-free. Replace the condensed milk topping with coconut condensed milk.
Tips and Tricks
- Be sure to stir the porridge frequently during cooking to avoid any lumps in your porridge.
- Remove the cinnamon stick before serving so no one gets a spicy, crunchy surprise.
- Cornmeal holds in the heat well, so be careful not to burn yourself when digging in. You might want to give it a few minutes to cool off or add a splash of cold milk to cool it quickly.
Make-Ahead Instructions
You can make this porridge a couple of days ahead of time. Just let it cool completely before storing it in an airtight container in the fridge.
You can also store it in the freezer for up to 3 months. To reheat it, put it in a pan set to medium-low heat and stir until it warms up. This porridge tends to thicken in the fridge, so you may need to add a splash of milk or water to loosen it up.
Serving and Storage Instructions
Serve Jamaican cornmeal porridge warm, topped with a dash of cinnamon or nutmeg and some fresh fruit.
Keep leftover porridge in an airtight container in the fridge for up to three days and reheat as noted above. It will last in the freezer for 4-5 months.
What Goes With Jamaican Cornmeal Porridge
Make a fancy breakfast by serving bowls of Jamaican cornmeal porridge with other fun breakfast foods like sausage rolls and egg muffins. Serve it with an assortment of nuts and fresh, dried, and grilled fruits, like grilled apples, to make it the star of the show.
You might also want to make a steamy chai latte to drink. The warm spices are the perfect way to wash down the cozy porridge. 😊
More Jammin’ Jamaican Recipes to Try
Watch How to Make It
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This blog post was originally published in January 2017 and has been updated with additional tips, new photos, and a video.
Jamaican Cornmeal Porridge
Ingredients
- 2 cups water
- 2-3 cups coconut milk drinkable carton variety
- ½ cinnamon stick
- ½ teaspoon salt adjust to taste
- 1 cup yellow cornmeal
- 1 teaspoon vanilla extract
- ½ teaspoon nutmeg adjust to taste
- ½ cup sweetened condensed milk
- optional sweeteners (sugar, honey, coconut sugar, brown sugar, etc.)
Instructions
- Add 2 cups water and 2 cups coconut milk to a large, heavy-bottomed saucepan. Throw in ½ stick cinnamon stick, and bring to a boil.
- Gradually whisk in the cornmeal until you have added the whole thing to the pot, a little bit at a time, and keep stirring with a wooden spoon to prevent lumps.
- Reduce the heat to low and cook until the mixture thickens, about 15 minutes.
- Add vanilla extract, nutmeg, and sweetened condensed milk.
- Adjust consistency with coconut or water if desired.
- Turn off the heat. Serve piping hot with extra nutmeg and optional sweeteners.
Tips & Notes:
- Stir the porridge frequently during cooking to avoid lumps.
- Remove the cinnamon stick before serving so no one gets a spicy, crunchy surprise.
- Cornmeal holds in the heat well, so be careful not to burn yourself when digging in. You might want to give it a few minutes to cool off or add a splash of cold milk to cool it quickly.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Using fine ground cornmeal and a whisk to stir the porridge help to reduce lumps. Use cinnamon, nutmeg and a little ginger and all-spice for more flavor. My sweetener of choice is brown sugar. This porridge recipe is so easy, healthy and a delicious meal!
Awesome! Thank you for the feedback, Susan :)!
I was looking for a recipe that can close to how my auntie used to make for us when I was young. When I found this I could not wait to make it for my children. My little ones love it and ask for it all of the time. Thanks so much for sharing this.
Oh, that’s so heartwarming to hear, Fatima There’s something incredibly special about recreating recipes that bring back fond memories, especially when it’s a dish that a loved one used to make.
I’m thrilled to know that the recipe not only met your expectations but also became a hit with your little ones
Thank you for sharing your experience, and I’m so glad I could be a part of bringing a little piece of your childhood back to your table. Here’s to many more happy meals with your family! ️✨
All the best,
I grew up eating this porridge and I love it but have never tried to make it I will definitely do so now
Awesome!!! Can’t wait to know how it turns out for you.
I grew up eating grits and my husband grew up eating porridge so this is a great recipe to replace oatmeal! Thank you
You are more than welcome. And if there’s a recipe you’d love to see, please let me know.
I love this, can I substitute it with oats?
I don’t see why you can’t. I’d half the liquid to start, then add more if necessary. Hope it works ❤️
This recipe is awesome. I have been making it for over a year. I am a Caribbean girl living in the Middle East, and this is one of those dishes that remind me of home. Plus, my kids love it!!! Thank you
I am glad to hear from you. Thank you so much!
Love this porridge, very very nice. Mine did get lumps, so next time it will be better. Didn’t have condense million, but still tasted yum!
happy to see you like it. Thank you for trying, you can have a lot more yummy recipes to try 😉 Go Ahead and try before you miss an amazing taste!!!
Thank you for sharing this simple but delightful recipe. I didn’t have condensed milk so I Improvised and added some freeze dried mangos and crushed it to a powder and mixed it in. Definitely saving this recipe!
Great to hear your customization trick. Thank you for sharing, Much Love!!!