Porridge is the classic Jamaican breakfast, and cornmeal is the most loved version — rich with coconut milk and warming spices, finished with a generous swirl of sweetened condensed milk. The whole trick is whisking to keep it silky-smooth and lump-free.
Ingredients
- 1 cup fine cornmeal
- 2 cups water (plus extra for mixing)
- 2 cups milk
- 1 cup coconut milk
- 1 cinnamon stick (or 1 tsp ground)
- ½ tsp grated nutmeg + 1 tsp vanilla
- Pinch of salt
- Sweetened condensed milk and/or sugar, to taste
Method
- In a bowl, stir the cornmeal with about a cup of cold water until completely smooth — this slurry prevents lumps.
- In a pot, bring the 2 cups water to a boil with the cinnamon, nutmeg and salt.
- Lower the heat and slowly pour in the cornmeal slurry, whisking constantly. Cook gently, stirring, for 5 minutes — it will thicken.
- Add the milk and coconut milk and continue simmering and stirring 10–15 minutes until thick, smooth and creamy.
- Stir in the vanilla, then sweeten with condensed milk and/or sugar to taste. Serve hot, with extra nutmeg on top.
🥄 Smooth, not lumpy
Two rules: always mix the cornmeal with cold water first, and never stop stirring once it's in the pot. Too thick? Loosen with a splash of milk.
The classic Jamaican breakfast
Cornmeal porridge is a warm, creamy Jamaican breakfast that starts the day for kids and grown-ups alike — cornmeal cooked with coconut milk, spiced with cinnamon and nutmeg, and sweetened with condensed milk. Comforting, filling and gently sweet, it's the bowl that says good morning on the island.
Get the texture silky and it's pure comfort.
Ingredient notes & substitutions
- Cornmeal — fine or medium grind, the base.
- Coconut milk and milk — for a rich, creamy body.
- Spices — cinnamon (or a cinnamon leaf or stick), nutmeg, vanilla and a pinch of salt.
- Sweetener — condensed milk is traditional; sugar works too.
🔥 Pro tips
Make a slurry: mix the cornmeal with a little cold water first, then whisk it into the simmering liquid so it doesn't clump. Cook low and stir often — it thickens as it goes and can catch on the bottom. Simmer long enough to cook out any raw cornmeal taste, and loosen with more milk if it gets too thick.
Common mistakes to avoid
- Lumps. Always slurry the cornmeal first and whisk it in.
- Raw or gritty taste. It needs enough simmering to cook through.
- Scorching. Keep the heat low and stir the bottom.
- Wrong consistency. Adjust with milk or water to your liking.
What to serve with cornmeal porridge
- On its own as a hearty breakfast.
- With a slice of hard-dough bread.
- As part of a porridge spread with banana or peanut porridge.
Storage & reheating
Cornmeal porridge keeps for 3–4 days in the fridge and thickens considerably as it chills — loosen it with milk or water when reheating over low heat. It can be frozen, then thawed and reheated gently.
Cornmeal porridge FAQ
How do I avoid lumps in cornmeal porridge?
Mix the cornmeal with cold water into a slurry first, then whisk it into the hot liquid gradually.
What sweetener is traditional?
Condensed milk is the classic choice, adding sweetness and creaminess at once. Sugar also works.
Why is my porridge gritty?
It hasn't cooked long enough. Simmer it gently until the cornmeal is fully softened.
Can I make it dairy-free?
Yes — use all coconut milk (and a plant-based condensed milk or sugar) for a dairy-free bowl.
How do I reheat it?
Warm it gently on the stove or in the microwave with a splash of milk or water to bring back the creamy texture.