Jamaican Cornmeal Porridge Bowl
Cornmeal porridge is the most popular breakfast cereal that is served in Jamaica, it is commonly given to children as their first cereal and it is believed to be an important source of nourishment in Jamaica.
I grew up making cornmeal porridge the traditional non-vegan way until I became vegan 21 years ago. So this recipe is authentic Vegan Jamaican Cornmeal Porridge.
My Caramelized Banana Oatmeal Porridge is also another variation of traditional Jamaican green banana porridge.
First Published March 2017
Jamaican Cornmeal Porridge
My mom made it on a regular basis, she cooked fine cornmeal with milk, and sweetened it with sugar and condensed milk. She added cinnamon, nutmeg, and vanilla. Well for this recipe, I used almond milk and coconut milk instead and I sweetened it with pure cane sugar (sweeten according to taste).
I have also sweetened it with maple syrup and coconut sugar. Coconut sugar will make your porridge dark brown and doesn’t look as pretty as the photos here. I prefer to use maple syrup or coconut sugar but I wanted to present a more traditional-looking cornmeal porridge.
Traditionally we would just have the cornmeal porridge with crackers, bread, and butter but I wanted to make a more nutritious bowl, so I added fruits and toasted coconut flakes. So pretty and comforting!
Come on and think outside the box, why not add some delicious tropical fruits on top of your bowl of cornmeal porridge? Substitute with your favorite fruits, this is only a recipe idea!
Also, try my Instant Pot Cornmeal Porridge recipe.
Â
Cornmeal Porridge Ingredients
- Cornmeal – fine cornmeal is the best, but it is hard to find organic fine cornmeal so sometimes I use medium grain cornmeal and cook for longer.
- Water – important to mix the cornmeal with before cooking, it helps to prevent your porridge from turning lumpy, especially if you are making this recipe for the first time. I have added the cornmeal directly to the boiling liquid but it requires experience to know to mix fast enough and pour the cornmeal slowly.
- Almond Milk – traditionally cow’s milk is used with condensed milk but any non-dairy milk is a good sweetener.
- Coconut Milk – used for its creamy texture and amazing tropical flavor.
- Sweetener – you can use sugar, maple syrup, agave, or your sweetener of choice.Â
- Spices – vanilla, nutmeg, and cinnamon are the traditional spices used.Â
- Salt – to taste
- Fruits – for topping, add fruits of choice. I added banana and naseberry but I love to top it with whatever fruits are in season, like pineapple, passion fruit, berries, mango.
How To Make Jamaican Cornmeal Porridge Bowl
When making this porridge, you want to use fine cornmeal for a creamy smooth texture. I have used Bob’s Red Mill gluten-free cornflour and loved the results. To make the porridge, I mix cornmeal in half the almond milk and water until lumps disappear. I then bring the remaining almond milk and coconut milk to boil. I whisked the cornmeal mixture into the boiling milk. For this step, you have to be constantly mixing.
I lower the heat and allow the cornmeal to fully cook. Depending on the consistency you like, you may have to add extra water a little at a time while stirring. I like mine thick so I didn’t need to add extra water.
After cooking, I stir in sweetener and spices. I included the traditional spices used in Jamaica, you can substitute with a combination of cardamom and coriander or just omit and it will taste just as good. I then divide porridge into two bowls and top with banana, mango, passion fruit, and toasted coconut flakes. You can substitute with fruits of your choice.
Tips For Making Cornmeal Porridge
- Use a non-stick pot to prevent the base of the pot from burning.Â
- Make sure your pot is large and deep, when you bring the milk to boil, they tend to boil over the sides of the pot onto the stove but a large pot will help to prevent this.Â
- Also, don’t close the lid of the pot when bringing the milk to a boil. Â
- When you add the cornmeal mixture, keep stirring with a whisk until the porridge gets thick and begins to splatter. Reduce heat to the lowest setting, partially cover your pot and leave a little space for the steam to vent.
Other Jamaican Recipes To Prepare
- Jamaican Cornmeal Pudding
- Jamaican Sweet Potato Pudding
- Rice And Peas
- Steamed Cabbage
- Jerk Cauliflower Bowl
If you enjoyed this post on Vitamins for Heart Health and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!
Join Our  Facebook Juice Support Group
Love seasonal recipes? Don’t miss out on my special offer for a limited time! Grab all three of my cookbooks for just $19.99! They’re filled with delicious, healthy dishes that are perfect for every season. Hurry and get your set before the offer ends!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Healthier Steps.
Jamaican Cornmeal Porridge Bowl
Ingredients
- 1 cup cornmeal fine
- 1 cup water
- 2 cups almond milk divided
- 1 cup coconut milk
- 1/3-1/2 cup pure cane sugar or maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Suggested Fruits
- Mango slices
- Banana slices
- Naseberry peeled, deseeded
- Toasted coconut flakes
Instructions
- Mix cornmeal in a medium bowl with one cup of almond milk and water until smooth.
- Bring the remaining almond milk, coconut milk, and salt to a boil in a pot on medium-high heat. (Make sure you are watching the pot so the liquid doesn’t boil over the sides, use a large pot)
- Add cornmeal mixture and stir continuously using a whisk. While the porridge thickens, it is important to continue mixing to prevent lumps from forming.
- Reduce heat and cover pot and allow porridge to simmer for about 10 minutes. Stir occasionally.
- Add sugar, vanilla, nutmeg, and cinnamon and allow cornmeal porridge to cook for 5 more minutes. Stirring occasionally.
- Divide cornmeal porridge into two bowls, top with fruits and toasted coconut flakes. Serve immediately!
not knocking the traditional cornmeal porridge bc it sustained us growing up but this ‘twist’ is not only appetizing & delicious it is downright healthier .. thank you for stepping outside the ‘traditional ‘ box..
Thank you Yesiam, I agree with you. We ate the cornmeal porridge, enjoyed it and we were healthy and strong. We had an abundance of fruits growing wild around us so naturally we ate fruits without thinking. The younger generation might not get this opportunity we had because society has changed so we might need to add the fruits on top of the cornmeal porridge. Just saying!
Cornmeal porridge is my favorite. I talked about it all the time to others and your recipe is perfect, just the way it should be done. I also love your creativity of adding the fruits. It keeps the traditional taste, yet add more flavor and nutrients…great idea…I will definitely try the new additions with mine.
Thank you Erica, appreciate your support. You inspire me!
This receipe looks ok but you gone over the top from the original. I understand we evolve but u have strayed too far. Next time try staying a little closer to time our Jamaican receipe. Weldone to u. I am a really old Jamaican , just advise keep close to the original , u will do well.
I appreciate your comment Mary and thank you for visiting my page and supporting me. I can’t be held in a box, just not my personality especially if you got to know me. Please come again and check out my Jerk Cauliflower recipe, Jamaican Vegan Rundown, Jamaican Stew Peas with Dumpling and try them first and then let me know how you feel after. You might just not see traditionalJamaican foods the same way again!
I’m yardie too! Love the decor of fruits, and will use this idea as well on my next cooking. FYI you can also add powdered flax or chia seeds.
Thank you.
Thank you Sonia for your support, I also add ground flaxseeds, chia, or hemp seeds to mine.
Ya mon!!. That looks so delicious. Being a true “yardie”, I make cornmeal porridge all the time sometimes for dinner. My son loves it with any kind of crackers. Would love a recipe for cornmeal pudding… the one with the creamy buttery top.
Thank you Jay-Jay, me soon put out one straight from out of Hopewell, Hanover. Just like how my mom and grandmother made it!!
This looks so yummy and so attractive. All I wish to do is to dig in.
Thank you Aish.
I’ve never tried this combination but I simply must! I love that it’s also gluten free and vegan!
Awesome thank you!
Love this nutritious breakfast. I love just about everything made with cornmeal, so I know this will be one to add to my list.
Is there a way to print this recipe? I looked everywhere on this page for a print option. That would ensure accuracy and access (for me).
Thanks very much! Nice departure from empty calories from processed cereal or toast.
Thanks a lot Louise, I will talk to my web designer about the print function. I usually just hit ‘Command P’ on my Mac or Control P on a PC and that usually works.
Email it to yourself, then print ?
The Print button is up and working. It is just below the recipe title.
Wow! Now there’s a breakfast bowl that will last my stomach’s wants until lunch! Lovely.
Thank you!
This looks amazing. You don’t see much Jamaican food around . Love the addition of the toasted coconut and mango
Corn meal porridge by it self is very filling we never add chesse and all those other stuff any way we break up bread or Jamaica crackers in it or just have it by it self….lets keep one of our favorite breakfast the way it should be…
Thanks
Veleita by the way, that’s not cheese on top. it is mango chunks, banana slices and passion fruit (Check out the recipe). Yeah, cornmeal porridge is great alone but the modern Jamaican in me wants to do something more creative and ‘tun mi han and mek fashion’. Hope you get to try it, lol
Girl you so funny!
Yes! Tun yuh han please! I appreciate these recipes.
Exactly….! What they always trying to remix something. ?Lawd know whoever it was.. Na Yardy. Period.
It’s not because yuh a Jamaican yuh affi gwaan suh backwards! If you look at the author’s “about” page you’ll see that she grew up in Jamaica. A dats why unuh fi stick to Facebook wid unuh caah read self.
Agreed this is not Jamaican. Straight corneal porridge maybe some bread or crackers but mango in porridge very unappetizing. Cornmealby it self is very filling the fillers on the side are unnecessary. If you need all that flavour add some coconut milk save dem fixing deh fi a parfait.
Maple syrup and almond milk has no place in Jamaican cooking. We never use ether one locally. Also can’t have cornmeal porridge without condense milk, it is just not the same.
Its called Healthier Steps for a reason! Using plant based products instead of animal products improves the nutritional content of the meal. If you want regular traditional Jamaican food than try a different website. Love