Okay, so let’s be real. You’ve probably typed “sweet cornmeal porridge recipe” more times than you want to admit. You’re not alone. Early mornings, grumbling stomach, and you seriously crave something warm but not the same old oatmeal. Been there. A big bowl of creamy Jamaican cornmeal porridge is, no kidding, my absolute morning rescue plan. And hey, if you want that five-star comfort for breakfast but all you have is a handful of simple ingredients, keep reading. I promise this isn’t complicated… as long as you follow a couple no-nonsense tips.
How to Make Jamaican Cornmeal Porridge
Alright, let’s get down to the “how.” Folks love it for a reason, and honestly, it’s easier than folks think (no kitchen drama, unless you forget to stir). You’ll need fine yellow cornmeal, some water, and a trusty pot. Mix the cornmeal with a splash of cold water before it even thinks about hitting the heat. Why? Because jumping right in gets you lumps, which, ouch, turns folks off real quick.
Gently whisk the mixture into a pot of hot water (not boiling lava, just barely bubbling). Keep stirring—seriously, don’t leave it, or your spoon will be haunted by porridge ghosts. Once it thickens and starts getting creamy (maybe 10-15 minutes), lower that heat.
Add your milk of choice (I love coconut milk, but whatever works), toss in a cinnamon stick or some nutmeg if you’re on the “flavor adventure” train. Sweeten the deal with condensed milk or sugar. Taste as you go. It’s finished when it looks dreamy and thick, but still can flow from the spoon. Oh, and be ready to eat it hot… nothing’s sadder than cold porridge.
What is Cornmeal?
So, you might be thinking, “What is cornmeal, anyway?” Pretty simple stuff: dry corn, ground up like magic dust. There’s fine, medium, and coarse, though the fine one’s what you want here. In the store, don’t panic if you spot ‘polenta’—it’s almost the same thing (although, Italians would arm wrestle over that).
The main thing? It’s cheap, lasts forever, and soaks up flavor like a sponge. There are folks out there who swear by stone ground. Me? I just use the yellow bag from the regular grocery. Can’t be bothered with fancy stuff, honestly, and my family never complains.
Why Do Jamaicans Eat Cornmeal Porridge?
Cornmeal porridge? Oh, it’s more than just breakfast. My Jamaican friend swears, “This is what you get before school, after school… just about any time you needed comfort.” It’s filling, cheap, and pulls you through those tough weeks. Think of it like the Caribbean’s answer to grits or Cream of Wheat, except ten times more satisfying.
It’s big on the islands because—let’s face it—everybody’s grandma knew how to make a batch that could feed a whole room. There’s also this “hug in a bowl” thing going on; one spoonful and you get why it’s a classic.
“I’d tried different porridge recipes growing up, but the first time I had real Jamaican cornmeal porridge at my neighbor’s house, I couldn’t shut up about it for weeks. So simple, but something about that creamy, spiced texture—man, that’s breakfast done right.”
Tips For Creamy, Lump-free Cornmeal Porridge
Listen, the difference between amazing and “meh” cornmeal porridge is all in the texture. You’re betting your breakfast on not getting lumps. Want mine to come out smooth? Here’s what I swear by: start with cold water and stir constantly for the first few minutes. Do NOT add cornmeal to boiling water, trust me.
Let it cook on low once it’s thick, keep an eye on it, and if it gets too thick? Splash a bit more milk or water in, no big deal. Taste and adjust sugar at the end. Oh—and never turn your back on it, or the bottom scorches and your kitchen smells sad for days. (That happened to me, not even gonna lie.)
What do you serve cornmeal porridge with
This is where you can go wild. Or, just keep it classic and simple:
- A pinch of ground nutmeg or cinnamon sprinkled right on top adds a little magic.
- Fresh fruit—bananas are classic but strawberries and mango didn’t hurt either.
- Toast, hard dough bread, or even a regular old cracker on the side for a more filling breakfast.
- Some folks, like my cousin, like a dollop of peanut butter or a swirl of honey on top if you’re feeling bold.
Try not to overthink it. The porridge is the star, everything else is just supporting cast. 
Common Questions
Do I have to use condensed milk to sweeten it?
Nope, you can use just plain sugar, honey, or even leave it unsweetened if you like it that way.
Can I reheat leftovers?
Totally. Just add a splash of milk or water when you heat it up so it doesn’t get too thick.
Is it okay to make a big batch to last a few days?
Absolutely, especially if you’re feeding a crowd (or just want lazy breakfasts).
What if my porridge gets lumpy?
Give it a good whisk, or even (don’t hate me for this) use a hand blender if you have to.
Can you make it dairy-free?
Yes! Use coconut, almond, or oat milk. Coconut milk makes it extra rich.
Breakfast That Feels Like a Hug
So there you have it—every trick I know for making a Jamaican cornmeal porridge that’ll make your morning about a thousand times better. Don’t stress over perfection. Mistakes happen, but honestly? Each bowl brings you closer to finding your sweet spot. Give it a try, experiment, and if you want to get crazy, check out some Caribbean food blogs for more fun ideas. Pinky swear, one taste and you’ll wonder why you ever settled for boring breakfasts.
Jamaican Cornmeal Porridge
Ingredients
Method
- Mix the cornmeal with a splash of cold water to prevent lumps.
- In a pot, heat 4 cups of water until hot but not boiling.
- Whisk the cornmeal mixture into the hot water, stirring continuously.
- Cook for 10-15 minutes, stirring constantly until it thickens.
- Once thick, lower the heat and add the milk of choice.
- Add the cinnamon stick or nutmeg and sweeten with sugar as desired.
- Continue to cook until the porridge is creamy but still flows from the spoon.
- Serve hot with toppings like ground nutmeg, fresh fruit, or a dollop of peanut butter.