This Jamaican cornmeal porridge is smooth, creamy, and warmly flavored with coconut milk, cinnamon, nutmeg, and vanilla. It cooks on the stovetop in about 10 minutes and can be sweetened and topped exactly how you like it.
The biggest hug in a bowl, all the way from back home. I loved it so much.
Farin
How Cornmeal Porridge Became a Breakfast Favorite
I first tried cornmeal porridge after a video call with a university friend living in the Caribbean. She was eating a warm bowl topped with fresh fruit, and it looked so comforting that I bought a bag of fine cornmeal and made it the next morning.
It quickly became part of our weekly breakfast rotation. This creamy cornmeal porridge is easy to make with just a few simple ingredients, and it is filling enough to keep you satisfied until lunchtime. Warm, smooth, and delicious, it is the kind of breakfast you will want to make again and again.
What Is Jamaican Cornmeal Porridge?
Cornmeal porridge is a traditional breakfast across Jamaica and other Caribbean islands. In some Caribbean communities, it is also known as cog, pap, or pop.
Jamaican-style versions are generally made with fine yellow cornmeal, milk or coconut milk, cinnamon, nutmeg, vanilla, and a sweetener. Sweetened condensed milk is a popular choice because it adds sweetness and extra creaminess. This version uses carton coconut milk and can be sweetened with condensed milk, sugar, maple syrup, honey, or another sweetener you enjoy.
Ingredients and Substitutions
- Milk: This recipe was tested with unsweetened carton coconut milk, which is lighter than canned coconut milk. Soy milk, almond milk, or cow’s milk can also be used.
- Cornmeal: Use fine yellow cornmeal for a smooth, creamy porridge. Medium or coarse cornmeal will produce a grainier texture and may require a longer cooking time.
- Sweetener: Sweeten the finished porridge with cane sugar, condensed milk, coconut condensed milk, maple syrup, honey, or molasses.
- Toppings: Serve it with banana, pineapple, mango, passion fruit, berries, or an extra sprinkle of cinnamon or nutmeg.
How to Make Cornmeal Porridge
Start with cold liquid: Whisk the fine cornmeal into the water and coconut milk before placing the saucepan over the heat. Starting cold helps the cornmeal disperse evenly and prevents small lumps from forming.
Cook it gently: Warm the mixture over medium heat, whisking as it approaches a simmer. Once it begins to bubble, reduce the heat to low and continue cooking, stirring across the bottom and into the corners of the pan so the porridge does not catch.
Check the consistency: The porridge is ready when it is smooth, no longer tastes gritty, and flows slowly from the spoon like warm custard. Remove it from the heat while it is still slightly looser than you want, since it will thicken as it cools.
Serve the porridge on its own, with fresh fruit, or with hard dough bread (hardo bread) or crackers on the side.
How Thick Should Cornmeal Porridge Be?
The porridge should be smooth, creamy, and thick enough to coat a spoon while still flowing slowly into a bowl. Remove it from the heat while it is slightly looser than your preferred serving consistency because cornmeal porridge thickens quickly as it cools.
If it becomes too thick, whisk in a small splash of warm milk or water. If it is too thin, cook it over low heat for another minute or two.
How to Prevent Lumps
Whisk the cornmeal into the milk and water before turning on the heat. Starting with cold liquid allows the cornmeal to disperse evenly instead of forming lumps when it touches hot liquid.
Continue whisking as the mixture approaches a simmer, paying particular attention to the bottom and corners of the saucepan. Once it has thickened evenly, switch to a wooden spoon and stir frequently until fully cooked.
Storing and Reheating
- To store: Let the porridge cool, then refrigerate it in an airtight container for up to 3-4 days.
- To reheat: Warm it gently in a saucepan over low heat or in the microwave, stirring occasionally. Add a splash of water or milk as needed, since the porridge will thicken in the refrigerator.
For another Caribbean-inspired favorite, try my Rasta Pasta, it’s one of the most popular recipes on my site for a good reason!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cornmeal Porridge
Ingredients
- 1 cup fine cornmeal
- 1 cup coconut milk in a carton – not canned
- 2 cups water
- ½ teaspoon salt
- 1 cinnamon stick
- ¼ teaspoon ground nutmeg
- 3 tablespoons cane sugar or coconut condensed milk or molasses or honey (optional)
- ½ teaspoon pure vanilla extract
Instructions
- Add the cornmeal, carton coconut milk, water, salt, and cinnamon stick to a medium saucepan while the ingredients are still cold. Whisk until smooth.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking frequently.
- Reduce the heat to low and cook for about 10 minutes, stirring often, until the cornmeal is tender and the porridge is smooth and custard-like. Add a splash of water or milk if it becomes too thick.
- Stir in the sweetener, nutmeg, and vanilla. Cook for 30 seconds, then remove the cinnamon stick and take the saucepan off the heat.
- Spoon into bowls and serve warm with fruit or ground cinnamon.
Notes:
- This recipe was tested with unsweetened carton coconut milk. Canned coconut milk is thicker and richer, so it is not a direct one-for-one substitute.
- This recipe was tested with fine cornmeal. Medium or coarse-ground cornmeal will have a grainier texture and require a longer cooking time. You may also need to add more milk or water as it cooks.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Lynnette says
I went to high school in Jamaica & this tasted just like home! Only did 1/8tsp of nutmeg, & added a sprinkle of cardamom. Was out of coconut milk so used creamer & a drop of coconut extract. Was great w/ some sliced banana!
Diana says
So happy to hear you liked the recipe! Thank you for sharing this with me!
John Rethorst says
I just tried cornmeal porridge for the first time — it’s wonderful. I made it with milk, and saw that it thickened after simmering 5 minutes. Your recipe says cook for 10: is this just a matter of thickness, or is the longer cook time necessary to release the nutrition in the grain? Thank you.
Little Sunny Kitchen says
Hi John – you can cook the porridge until it’s as thick as you like it! Mine took about 10 minutes, but there can be variations in cooking time. I’m glad you enjoyed the recipe!
Jessica says
Hi there, why is it not suggested to use coconut milk from a can?
Little Sunny Kitchen says
Hi Jessica! Canned coconut milk will be too thick, and the porridge won’t cook properly without enough liquid. Instead, use any type of milk that you would drink. In this case, I used coconut milk from a carton.
Rebecca Finegan says
All ingredients are spot on. I keep the cornmeal the same and use 5 c of water, double rest of ingredients, w full can coconut milk and 1 can sweet. I also use 1 T dry milk for sheen and 2 bay leafs. Once done immediately put into a glass bowl and cover with Saran Wrap so air doesn’t get in. This keeps it from crusting over when cooled.
Bobbi says
I went looking for this recipe after a colleague brought it into work. This wasn’t exactly like hers, but it was delicious! I didn’t have a cinnamon stick so used ground cinnamon instead. Also used 2 cups of coconut milk and only one cup of water. I may have grated a wee bit too much nutmeg, but I enjoyed a bowl and a half haha! I will
Be making this again!
Diana says
Thanks for the great feedback and for sharing your experience!