Cornmeal Porridge


The hubs and the toddler are in cahoots. Ever few days I get a text like this:


A few days ago I shared this recipe with a good friend. Now I am sharing it with you all. Cornmeal porridge is a staple in almost every Caribbean home. It is hardy and filling. I make the recipe and then take Zee’s out before sweetening it. I use a little raw sugar to sweeten her portion. The milk I use is 2% because that is what Zee drinks. Feel free to use whatever milk your family enjoys. You can also replace the sweetened condensed milk with a sweetener of your choice. I have never tried anything other than raw sugar as an alternative so let me know what you use and how it turns out.


Cornmeal Porridge
Recipe Type: Breakfast
Cuisine: Caribbean
Author: MJ
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 C Fine Cornmeal
  • 1 C Milk
  • 4 C Water
  • 1 Cinnamon Stick (4-5 inches)
  • Ground Cinnamon
  • Ground Nutmeg
  • 1/2 tsp Vanilla
  • 3/4 Can Sweetened Condensed Milk
  • Dash of table salt
  1. Fill pot with 4 cups of water, cinnamon stick, dash of salt. Bring to boil.
  2. While water is boiling combine 1 cup cornmeal with 1 cup milk in separate bowl. Stir
  3. Add cornmeal mixture to boiling water stirring rapidly.
  4. Let cornmeal boil on high heat for 3 minutes. Turn heat down and stir for 5 minutes.
  5. Add condensed milk, vanilla, nutmeg and ground cinnamon to taste.
  6. Let cook for another 2 minutes.
  7. Serve immediately.
If you do not have cinnamon sticks just boil water with salt. [br]If porridge is to thick you can add additional water or milk (start with a 1/2 c) while simmering on low heat. Add this after you have added all the other ingredients.


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  • Reply
    February 23, 2014 at 5:34 AM

    This came out perfect. To think I was doing it wrong all along. I added some brown sugar. Will add agave nectar next time. Thanks for the recipe:)

    • Reply
      M J
      February 24, 2014 at 3:13 PM

      Before you know it you will be a porridge connoisseur! Glad you liked it.

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