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Cornmeal Porridge served in a cereal bowl

Creamy Jamaican Cornmeal Porridge

Cornmeal porridge is a simple yet elegant breakfast. It’s a delicious, nutrient-rich, and satisfying breakfast for cold mornings. While it uses only a few ingredients, it has a rich flavor and a smooth, creamy texture.
Course Breakfast
Cuisine carribean
Keyword breakfast, Breakfast porridge, Cornmeal porridge, homemade
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5 People
Calories 393kcal
Author Lola Osinkolu


  • 1 cup Yellow Cornmeal
  • 1/2 teaspoon Salt
  • 1 cup Water
  • 3 cups Coconut Milk
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • Honey to taste
  • Butter Optional


  • In a saucepan over medium heat, bring the water to a rolling boil
  • Add the Coconut Milk, Cornmeal, Cinnamon and Nutmeg and begin to stir until a porridge with thin consistency is formed
  • Cover the pot and leave the porridge to cook for about 10 minutes stirring occasionally to prevent the porridge from burning.
  • Once you achieve your desired consistency, stir in the vanilla extract
  • Sweeten with Honey and Serve hot.


Gentle heat and constant stirring help to prevent the much-dreaded curdling. Start stirring immediately you add the cornmeal to the water. When stirring it is important to reach the bottom, sides, and corners of the saucepan to prevent the porridge from sticking and scorching. Don’t be afraid to add more milk if your porridge appears too thick Remember, the colder the porridge gets, the thicker, its consistency. If you are not eating immediately you may want to add a little extra milk.


Calories: 393kcal | Carbohydrates: 27g | Protein: 5g | Fat: 30g | Saturated Fat: 26g | Cholesterol: 0mg | Sodium: 254mg | Potassium: 400mg | Fiber: 3g | Sugar: 0g | Vitamin C: 1.3mg | Calcium: 24mg | Iron: 5.4mg