Caribbean

Serving

Caribbean Kid-friendly Quick & easy

Cornmeal Porridge

Name: Cornmeal Porridge
Total time: 20 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 cup fine yellow cornmeal; 3 cups water, divided; 2 cups whole milk; 1 cinnamon stick; 1/2 teaspoon ground nutmeg; 1/2 cup condensed milk (or sugar to taste); 1 teaspoon vanilla extract; pinch of salt

A warm Caribbean breakfast porridge of cornmeal simmered in milk with cinnamon and nutmeg until thick and creamy.

20 minutes

Serves 4

Breakfast

9 min prep

15 min cook

Contains common allergens

Dairy

In the app, Listahan checks these against your household automatically.

Good to know

One-pot
Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners 30-minute meals

Instructions

7 steps

1
In a bowl, whisk the cornmeal into 1 cup of the water, breaking up any lumps, to form a smooth slurry.
2
Bring the remaining 2 cups of water to a boil in a saucepan with the cinnamon stick and a pinch of salt.
3
Slowly pour in the cornmeal slurry while whisking constantly to prevent lumps from forming.
4
Reduce the heat to low and cook, stirring frequently, for 10 minutes, until the cornmeal loses its raw graininess.
5
Stir in the milk and nutmeg and continue to simmer, stirring often, for another 8 to 10 minutes, until the porridge thickens to a smooth, pourable consistency.
6
Remove the cinnamon stick, then stir in the condensed milk and vanilla extract, adjusting sweetness to taste.
7
Simmer for 2 more minutes to let the flavors meld, then ladle into bowls and serve hot, dusted with extra nutmeg if desired.

Cornmeal Porridge — plated and served — Serving moment. How Cornmeal Porridge looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

83/100

Good fit for most families

Allergen-friendly 90

Kid-friendly 85

Weeknight-easy 96

Budget-friendly 86

Great leftovers 56

Pantry-friendly 58

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

265

Calories

10 g

Protein

36 g

Carbs

9 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Cornmeal Porridge is a beloved Jamaican breakfast, a warm, spiced bowl meant to start the day with sustenance. It is gently sweetened and scented with cinnamon and nutmeg, often finished with sweetened condensed milk. The technique of whisking cornmeal into boiling water before enriching with milk is what keeps it lump-free and silky.

Listahan note

This version whisks the cornmeal into boiling water first to prevent lumps, then simmers it thick before stirring in milk and warm spices so the porridge stays smooth and aromatic.

Technique cues

Whisking the cornmeal into already-boiling water in a steady stream is the anti-lump step; dumping it in or starting cold lets it clump instantly.
Adding the milk after the cornmeal has thickened, not before, prevents the milk proteins from interfering with the starch as it sets the porridge.
Cinnamon and nutmeg go in toward the end so their aroma stays bright rather than cooking off during the long simmer.

Kitchen flow

Parallel prep: Grate the nutmeg and measure the milk and cinnamon while the water comes to a boil so you can whisk and finish without stopping.
Make-ahead: Cook it ahead and refrigerate; it sets very thick and reheats with extra milk stirred in.
Leftover move: Thin cold leftover porridge with milk into a drinkable consistency, or pour it into a pan to set and slice.
Cleanup rhythm: Fill the pot with water to soak the moment you serve, since cooked cornmeal cements onto the pan as it cools.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Cornmeal

Thickening base

Purpose: Its starch swells and thickens the porridge into the smooth, spoon-coating body that defines the dish.

Handling: Whisk it in gradually off a hard boil so it disperses without lumping.

Adaptation: Fine cornmeal gives the silkiest result; coarse grind stays grainier and takes longer to soften.

milk

Enriching liquid

Purpose: Milk added after thickening makes the porridge creamy and rounds out the corn flavor.

Handling: Stir it in once the cornmeal has cooked thick, then simmer briefly to combine.

Adaptation: Evaporated or coconut milk adds richness; condensed milk also sweetens and is traditional.

cinnamon

Warm spice

Purpose: Cinnamon gives the porridge its signature cozy, warming aroma.

Handling: Add it near the end so its fragrance stays vivid.

Adaptation: A cinnamon stick simmered and removed gives cleaner flavor; allspice can stand in for an island twist.

nutmeg

Aromatic accent

Purpose: Freshly grated nutmeg adds the warm, slightly sweet depth typical of Jamaican porridge.

Handling: Grate it fresh at the finish for the strongest aroma.

Adaptation: Pre-ground nutmeg works but is fainter; a little mace gives a similar but sharper note.

Technique notes

Whisk constantly for the first minute after the cornmeal goes in, the window where lumps form or do not.
Keep the heat low once it thickens and stir often so the porridge does not scorch on the bottom.
Adjust thickness with extra milk just before serving, as the porridge tightens fast off the heat.

Ingredient swaps

Dairy-free direction: Use coconut or oat milk plus a touch more sweetener for a creamy dairy-free bowl with a faint coconut note.
Lower-sugar direction: Sweeten lightly with mashed ripe banana and lean on the cinnamon and nutmeg for flavor instead of sugar.
Higher-protein direction: Stir in a spoon of nut or seed butter at the finish for staying power, which also makes it richer.

Serve alongside

Sliced banana
Toasted hard dough bread
Fresh mango
A drizzle of condensed milk
Hot mint tea
Fresh orange juice
Black coffee

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate for up to 3 days in a covered container, where it will thicken considerably.
Reheat gently on the stove or in the microwave with a splash of milk, stirring to loosen.
Freeze in single portions for up to 2 months and reheat with added milk to restore the texture.

Equipment

Heavy saucepan
Wire whisk
Microplane for nutmeg
Wooden spoon

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