Hominy corn porridge (from dried "samp" corn) is a stick-to-your-ribs Jamaican breakfast. The corn takes time to soften, but the reward is a creamy, lightly chewy porridge rich with coconut milk and spice. Many cooks make a big pot and reheat through the week.
Ingredients
- 2 cups dried hominy corn, soaked overnight
- 6 cups water
- 1 cup coconut milk + 1 cup milk
- 1 cinnamon stick + ½ tsp nutmeg
- 1 tsp vanilla + pinch of salt
- Sweetened condensed milk or sugar, to taste
Method
- Soak the hominy corn overnight in plenty of water (it doubles in size).
- Drain, then boil in the 6 cups fresh water until tender — about 1–1.5 hours on the stove, or ~30 minutes in a pressure cooker. Top up water as needed.
- Add the cinnamon, nutmeg and salt and simmer a few minutes.
- Stir in the coconut milk and milk and cook, stirring, until thick and creamy.
- Finish with vanilla, sweeten to taste, and serve hot with extra nutmeg.
⏲ Patience (or pressure)
Hominy corn is stubborn — don't rush it. A pressure cooker is the old secret to getting it tender in a fraction of the time.
The old-time breakfast that lasts
Hominy corn porridge — made from whole hominy (samp) corn simmered slowly with coconut milk and warm spices — is one of Jamaica's oldest and most filling breakfasts. It takes patience: the corn needs hours to soften into tender, chewy kernels swimming in a creamy, spiced porridge.
It's a breakfast built for a long day's work.
Ingredient notes & substitutions
- Hominy corn (samp) — whole dried kernels; soak them overnight.
- Coconut milk and milk — the creamy base.
- Spices — cinnamon, nutmeg, vanilla and a pinch of salt.
- Sweetener — condensed milk traditionally, or sugar.
🔥 Pro tips
Soak the corn overnight — it cuts the cooking time substantially. Even soaked, it needs a long, slow simmer (or a pressure cooker) until the kernels are tender and pleasantly chewy. Add the coconut milk and spices towards the end so they don't scorch, and loosen with more milk as it thickens.
Common mistakes to avoid
- Not soaking. You'll add hours to the cooking time.
- Undercooked corn. The kernels stay hard and unpleasant — give it time.
- Scorching. Keep the heat low and stir the bottom.
- Adding coconut milk too early. It can catch and split over a long cook.
What to serve with hominy corn porridge
- Hot for breakfast, with hard-dough bread.
- As part of a Jamaican porridge spread.
Storage & reheating
It keeps for 3–4 days in the fridge and thickens considerably — loosen with milk when reheating. It freezes well for up to 3 months.
Hominy corn porridge FAQ
What is hominy corn?
Whole dried corn kernels (also called samp), treated so they cook up tender and chewy. They're the base of this porridge.
Do I have to soak it?
It's strongly recommended — soaking overnight dramatically shortens the cooking time.
How long does it take?
Even soaked, expect a long simmer — often over an hour — until the kernels are properly tender.
Can I use a pressure cooker?
Yes, and it's a great shortcut. Pressure-cook the corn until tender, then finish with coconut milk and spices.
How do I store it?
Refrigerate up to 4 days; it thickens, so loosen with milk when you reheat.