Cornmeal Porridge
Cornmeal Porridge is a easy Caribbean recipe that serves 4. 250 calories per serving. Recipe by Jehan Powell on YouTube.
Prep: 15 min | Cook: 28 min | Total: 53 min
Cost: $3.35 total, $0.84 per serving
Ingredients
- 1 cup Yellow Cornmeal (fine to medium grind, sifted)
- 3 cups Water (cold)
- 2 cups Whole Milk (can substitute with coconut milk for vegan version)
- 1/4 cup Condensed Milk (sweetened; can replace with 2 tbsp brown sugar for vegan)
- 3 pieces Whole Cloves
- 1 piece Cinnamon Stick
- 1 teaspoon Pure Vanilla Extract
- 1 pinch Freshly Grated Nutmeg (grated just before serving)
- 1 dash Almond Extract (optional, use sparingly)
Instructions
Make cornmeal slurry
Place the yellow cornmeal in a mixing bowl and gradually whisk in the cold water until smooth, ensuring there are no lumps.
Time: PT5M
Heat milk and water
In a saucepan, combine the remaining water and whole milk. Place over medium heat and bring to a gentle boil, stirring occasionally.
Time: PT5M
Temperature: Medium heat
Incorporate cornmeal
When the liquid reaches a boil, slowly pour the cornmeal slurry into the saucepan while whisking continuously to break up any remaining clumps.
Time: PT5M
Temperature: Medium heat
Add whole spices
Add the whole cloves and cinnamon stick to the pot.
Time: PT1M
Simmer the porridge
Reduce the heat to low, cover the saucepan, and let the porridge cook for about 20 minutes. Stir gently every 3–4 minutes to prevent sticking.
Time: PT20M
Temperature: Low heat
Sweeten and flavor
Stir in the condensed milk (or brown sugar), vanilla extract, freshly grated nutmeg, and a dash of almond extract if using. Mix until fully incorporated.
Time: PT3M
Finish and serve
Remove the whole cloves and cinnamon stick. Adjust consistency with extra milk if you prefer a runnier texture, then ladle into bowls and enjoy.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan by substituting milk with coconut milk and condensed milk with brown sugar
Allergens: Milk, Dairy, Tree nuts
Ingredient Substitutions
- Instead of Yellow Cornmeal: Polenta, Fine cornmeal
- Instead of Whole Milk: Coconut milk, Almond milk
- Instead of Condensed Milk: Brown sugar, Maple syrup
- Instead of Whole Cloves: Ground cloves (use 1/8 tsp)
- Instead of Cinnamon Stick: 1/2 tsp ground cinnamon
- Instead of Pure Vanilla Extract: Vanilla bean paste
- Instead of Freshly Grated Nutmeg: Ground nutmeg (1/16 tsp)
- Instead of Almond Extract: None (omit if allergic)
Equipment Needed
- Mixing Bowl
- Whisk
- Saucepan
- Measuring Cups
- Wooden Spoon
- Microplane Grater (optional)
- Lid for saucepan
Critical Steps — Do Not Skip
- Creating a smooth cornmeal slurry without lumps.
- Whisking continuously when adding the slurry to hot liquid.
- Covering and simmering the porridge for the full 20 minutes.
- Removing whole spices before serving.
Chef Tips from the Video
- For a richer flavor, toast the cinnamon stick and cloves in a dry pan for 30 seconds before adding.
- Use coconut milk throughout for a fully vegan, tropical version.
- A pinch of sea salt enhances the sweetness and balances flavors.
Troubleshooting
Lumps in the porridge
Whisk the slurry thoroughly before adding, and keep whisking vigorously when the cornmeal meets the hot liquid. If lumps persist, use a fine mesh sieve to strain.
Porridge too thick
Add a little extra milk or water, stirring until the desired consistency is reached.
Porridge sticks to the bottom and burns
Maintain low heat during the simmer and stir every few minutes. Use a heavy‑bottomed saucepan to distribute heat evenly.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk.
Freezer: Can be frozen for up to 1 month; thaw overnight and reheat.
Room temperature: Not recommended; porridge should be kept refrigerated after cooling.
Make-Ahead Tips
- Prepare the cornmeal slurry and keep it refrigerated; add to hot liquid when ready to cook.
- The base porridge (without sweetener) can be made ahead and stored; sweeten and flavor just before serving.
- Reheat gently over low heat, adding a little milk to restore creaminess.
Frequently Asked Questions
What is the cultural significance and history of Caribbean Cornmeal Porridge in Caribbean cuisine?
Cornmeal porridge, known as "mangu" or "pap" in various islands, has been a staple breakfast for centuries, originally made from ground maize introduced by European colonists and adapted by African slaves. It provides a filling, energy‑rich start to the day and is often served at family gatherings and festive mornings.
What are the traditional regional variations of Caribbean Cornmeal Porridge in the Caribbean?
In Jamaica the porridge is often flavored with ginger, nutmeg, and condensed milk; in Trinidad it may include cassava or sweet potato; in the Bahamas, coconut milk is common. Each island adds its own spice blend and preferred sweetener, reflecting local tastes.
How is Caribbean Cornmeal Porridge traditionally served in the Caribbean?
It is typically served hot in a bowl, topped with a drizzle of condensed milk, a sprinkle of ground cinnamon, and sometimes a splash of fresh milk. It may be accompanied by fresh fruit, banana slices, or a side of fried dumplings called "bakes".
During which occasions is Caribbean Cornmeal Porridge traditionally enjoyed in Caribbean culture?
The porridge is a common breakfast for everyday meals but is also served at holiday breakfasts, family reunions, and after church services on Sundays, symbolizing comfort and hospitality.
What makes Caribbean Cornmeal Porridge special or unique in Caribbean cuisine?
Its creamy texture comes from the gelatinization of cornmeal combined with dairy or coconut milk, while the aromatic spices—clove, cinnamon, nutmeg—give it a warm, festive flavor that is both simple and deeply satisfying.
What are the most common mistakes to avoid when making Caribbean Cornmeal Porridge?
Common errors include adding the cornmeal to cold liquid (causing lumps), not whisking continuously, cooking over too high heat which can scorch the milk, and forgetting to remove whole spices before serving. Following the critical steps ensures a smooth, flavorful porridge.
Why does this Caribbean Cornmeal Porridge recipe use whole cloves and a cinnamon stick instead of ground spices?
Whole spices infuse the porridge gently during the simmer, providing a subtle, layered aroma without overwhelming the delicate cornmeal base. They are removed before serving to keep the texture smooth.
Can I make Caribbean Cornmeal Porridge ahead of time and how should I store it?
Yes, you can refrigerate the cooked porridge in an airtight container for up to three days. Reheat gently on low heat, adding a splash of milk or coconut milk to restore creaminess, and stir well before serving.
What texture and appearance should I look for when making Caribbean Cornmeal Porridge?
The porridge should be thick yet pourable, with a smooth, glossy surface. No visible lumps should remain, and the color will be a warm creamy yellow. If it looks grainy, continue whisking and add a little more liquid.
How do I know when Caribbean Cornmeal Porridge is done cooking?
After the 20‑minute simmer, the cornmeal will have fully absorbed the liquid, and the mixture will pull away from the sides of the pan when stirred. It should feel thick but still fluid enough to ladle.
What does the YouTube channel Jehan Powell specialize in?
The YouTube channel Jehan Powell focuses on easy, home‑cooked comfort food recipes from various cultures, with an emphasis on step‑by‑step tutorials that make classic dishes accessible to beginner cooks.
How does the YouTube channel Jehan Powell's approach to Caribbean cooking differ from other Caribbean cooking channels?
Jehan Powell blends personal family traditions with clear visual cues, often offering vegan substitutions and budget‑friendly tips, whereas many other channels focus solely on traditional methods without highlighting adaptable variations.
Last updated: August 28, 2026
