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Cornmeal Porridge

Yields4 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

The perfect alternative to oats, cornmeal porridge is a rich and creamy breakfast favorite in Jamaica that is particularly popular with children and babies.

 1 cup fine cornmeal
 2 cups oat milk
 400 ml oat milk
 200 ml coconut milk half a tin
 2 cinnamon sticks
 ½ cup condensed milk or to taste
 1 tbsp vanilla essence
 ½ tsp ground/grated nutmeg
 ½ tsp sea salt
 ¼ tsp ground cinnamon

To a saucepan add 400ml of oat milk, coconut milk, cinnamon stick, ground cinnamon and nutmeg on a medium heat.


Mix the cornmeal and 2 cups of oat milk together in a jug until smooth and set aside.


When the milk starts to boil, add in the cornmeal mixture you prepared earlier and whisk until smooth.


Leave to simmer on a low to medium heat, stirring every few minutes as the porridge starts to thicken to avoid lumps.


Once all the liquid has disappeared add in the condensed milk or sweetener of choice, vanilla essence and sea salt and whisk, making sure the porridge is still smooth.


Leave to simmer on a low heat for a few minutes before serving.

Nutrition Facts

Servings 4