Creamy Jamaican Cornmeal Porridge
Creamy Jamaican Cornmeal Porridge is a easy Jamaican recipe that serves 2. 340 calories per serving. Recipe by 🇯🇲 Authentic Plantbased Eats on YouTube.
Prep: 7 min | Cook: 27 min | Total: 44 min
Cost: $12.40 total, $6.20 per serving
Ingredients
- 1 cup Fine Cornmeal (fine texture, similar to polenta)
- 2 cups Water (room temperature)
- 1 cup Coconut Milk (full‑fat canned)
- 1 leaf Cinnamon Leaf (adds warm spice; can use 1 cinnamon stick instead)
- 1 tsp Vanilla Extract (pure)
- 0.5 tsp Almond Extract (optional but adds depth)
- 0.25 tsp Nutmeg (freshly grated; extra for garnish)
- 3 tbsp Vegan Condensed Milk (sweetener, adjust to taste)
- 0.25 cup Additional Plant‑Based Milk (optional, for adjusting thickness)
Instructions
Prepare Ingredients
Measure all ingredients and have them within arm's reach.
Time: PT5M
Infuse the Liquid
Combine water, coconut milk, cinnamon leaf, vanilla extract, and almond extract in the saucepan. Bring to a gentle boil, stirring occasionally.
Time: PT5M
Temperature: medium heat
Make Cornmeal Slurry
In a mixing bowl, whisk the fine cornmeal with 2 cups of water until completely smooth and lump‑free.
Time: PT2M
Combine Slurry with Boiling Liquid
Slowly pour the cornmeal slurry into the boiling liquid while whisking continuously to prevent lumps.
Time: PT3M
Temperature: medium heat
Simmer the Porridge
Reduce heat to low, half‑cover the pot, and let the porridge simmer, stirring every few minutes, for about 20 minutes until thick, creamy, and smooth.
Time: PT20M
Temperature: low
Sweeten and Finish
Turn off the heat. Stir in vegan condensed milk, an extra pinch of nutmeg, and, if desired, a touch more vanilla or almond extract. Taste and adjust sweetness or spice.
Time: PT2M
Serve
Spoon the porridge into bowls, garnish with a pinch of freshly grated nutmeg, and enjoy while warm.
Time: PT1M
Nutrition Facts
- Calories
- 340
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Vegan, Dairy‑free, Gluten‑free (if certified cornmeal), Nut‑free (if almond extract omitted)
Allergens: Coconut, Almond
Ingredient Substitutions
- Instead of Fine Cornmeal: Corn Flour, Polenta
- Instead of Coconut Milk: Any plant‑based milk
- Instead of Cinnamon Leaf: Cinnamon Stick
- Instead of Vanilla Extract: Vanilla Bean
- Instead of Almond Extract: Almond Essence
- Instead of Vegan Condensed Milk: Maple Syrup, Agave Nectar, Date Syrup
Equipment Needed
- Saucepan
- Whisk
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Ladle or Spoon
Critical Steps — Do Not Skip
- Infuse the liquid with cinnamon, vanilla and almond extracts (step 2).
- Combine the cornmeal slurry with the boiling liquid while whisking (step 4).
- Simmer the porridge uncovered for the full 20 minutes, stirring regularly (step 5).
Chef Tips from the Video
- Toast the cornmeal lightly in a dry pan for 2‑3 minutes before mixing for a nuttier flavor.
- Add a pinch of sea salt to enhance the natural sweetness.
- Use full‑fat coconut milk for a richer, silkier mouthfeel.
Troubleshooting
Lumps form in the porridge.
Whisk continuously while adding the slurry and use fine cornmeal. If lumps persist, blend with an immersion blender.
Porridge is too thick.
Stir in additional plant‑based milk or water a tablespoon at a time until the desired consistency is reached.
Porridge is too thin.
Continue simmering uncovered to evaporate excess liquid, or add a tablespoon of extra cornmeal slurry.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove or microwave, adding a splash of plant‑based milk to loosen.
Freezer: Not recommended; freezing changes the creamy texture.
Room temperature: Can sit at room temperature for up to 2 hours; after that, refrigerate.
Make-Ahead Tips
- Prepare the base up to step 5, let it cool, then refrigerate. Reheat with a little extra coconut or plant‑based milk and sweeten again before serving.
- Portion the cooled porridge into mason jars for grab‑and‑go breakfasts.
Frequently Asked Questions
What is the cultural significance and history of cornmeal porridge in Jamaican cuisine?
Cornmeal porridge, known locally as "cornmeal porridge" or "cornmeal mush," is a traditional Jamaican breakfast that dates back to the island's colonial era when corn was a staple grain for the working class. It is cherished for its simplicity, warmth, and ability to be flavored with local spices like cinnamon and nutmeg.
What are the traditional regional variations of Jamaican cornmeal porridge?
In coastal regions, coconut milk is commonly used for richness, while inland versions may rely on dairy milk or water alone. Some families add ginger or allspice, and sweeteners range from brown sugar to condensed milk, reflecting personal and regional preferences.
How is Jamaican cornmeal porridge traditionally served?
It is served hot in a bowl, topped with a dusting of freshly grated nutmeg or cinnamon, and often accompanied by a side of fresh fruit or a slice of banana bread. The porridge is meant to be eaten straight away while creamy.
On what occasions is Jamaican cornmeal porridge typically enjoyed?
Cornmeal porridge is a everyday breakfast staple but is also served at family gatherings, church events, and during the cooler rainy season when a warm, comforting dish is especially welcome.
What makes Jamaican cornmeal porridge special compared to other corn‑based porridges?
The use of coconut milk, aromatic spices like cinnamon leaf, nutmeg, and the addition of vegan condensed milk for sweetness give Jamaican cornmeal porridge a uniquely creamy and fragrant profile that sets it apart from plain American or African corn porridges.
What are the most common mistakes to avoid when making Jamaican cornmeal porridge?
Common errors include adding the cornmeal slurry too quickly, which creates lumps, cooking over too high heat causing the mixture to scorch, and not adjusting the liquid level, resulting in a porridge that is either too thick or too runny.
Why does this cornmeal porridge recipe use a whisk instead of a spoon when adding the slurry?
A whisk incorporates the cornmeal evenly and prevents clumps, ensuring a smooth, lump‑free texture. A spoon can leave pockets of dry cornmeal that later turn gritty.
Can I make Jamaican cornmeal porridge ahead of time and how should I store it?
Yes, you can prepare the porridge up to step 5, let it cool, and store it in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of coconut or plant‑based milk to restore creaminess.
What texture and appearance should I look for when the Jamaican cornmeal porridge is done?
The porridge should be thick yet pourable, with a glossy, smooth surface and no visible lumps. It should coat the back of a spoon and hold its shape when the spoon is lifted.
What does the YouTube channel 🇯🇲 Authentic Plantbased Eats specialize in?
The YouTube channel Authentic Plantbased Eats focuses on creating vegan versions of classic Caribbean and Jamaican dishes, emphasizing authentic flavors, plant‑based ingredients, and accessible home‑cooking techniques.
How does the YouTube channel Authentic Plantbased Eats' approach to Jamaican cooking differ from other Caribbean cooking channels?
Authentic Plantbased Eats prioritizes fully plant‑based adaptations while preserving traditional spice profiles and cooking methods, whereas many other Caribbean channels still rely on dairy, meat, or fish. The channel also provides detailed ingredient sourcing tips for vegan alternatives.
Last updated: August 28, 2026
