Jamaican Cornmeal Porridge Recipe Video
Jamaican Cornmeal Porridge Recipe Video is a easy Jamaican recipe that serves 2. 360 calories per serving. Recipe by Cook Like A Jamaican on YouTube.
Prep: 9 min | Cook: 7 min | Total: 21 min
Cost: $9.42 total, $4.71 per serving
Ingredients
- 2.5 cups Whole Milk (cold, use for base and thinning)
- 2 sticks Cinnamon Sticks (broken into pieces)
- 0.5 cup Cornmeal (fine ground, Jamaican style)
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground Nutmeg
- 0.5 teaspoon Allspice Seeds (Pimento) (whole seeds)
- 2 teaspoons Vanilla Extract (pure extract, not essence)
- 0.5 cup Evaporated Milk (adds richness and creaminess)
- 2 tablespoons Condensed Milk (optional, sweetened; use if you prefer a sweeter porridge)
- 1 tablespoon Granulated Sugar (adjust to taste; can be omitted if using condensed milk)
Instructions
Gather Ingredients and Equipment
Measure out all ingredients and have the saucepan, spoon, and measuring tools ready.
Time: PT2M
Add Milk and Cinnamon
Pour 2 cups of cold whole milk into the saucepan and add the broken cinnamon sticks. Stir briefly.
Time: PT1M
Incorporate Cornmeal
Sprinkle 0.5 cup cornmeal into the cold milk while stirring continuously to avoid lumps.
Time: PT1M
Cook the Base
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently. As it thickens, lower the heat to prevent splattering.
Time: PT5M
Add Spices
Stir in 0.5 tsp salt, 0.5 tsp ground nutmeg, and 0.5 tsp whole allspice seeds.
Time: PT1M
Flavor with Vanilla
Add 2 teaspoons pure vanilla extract and mix well.
Time: PT1M
Add Evaporated Milk
Stir in 0.5 cup evaporated milk for extra creaminess.
Time: PT1M
Adjust Sweetness (Optional)
If using, add 2 tablespoons sweetened condensed milk. Taste and add 1 tablespoon granulated sugar if more sweetness is desired.
Time: PT1M
Thin to Desired Consistency
If the porridge is too thick, stir in an additional 0.5 cup cold milk and cook for another minute.
Time: PT1M
Remove Whole Spices
Take out the cinnamon sticks and allspice seeds before serving.
Time: PT30S
Serve
Ladle the hot porridge into bowls. Serve with toast and jam if desired.
Time: PT30S
Nutrition Facts
- Calories
- 360
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy, Corn
Ingredient Substitutions
- Instead of Whole Milk: Almond milk, Soy milk, Oat milk
- Instead of Cinnamon Sticks: Ground cinnamon (½ tsp, but will darken porridge)
- Instead of Cornmeal: Polenta, Fine semolina
- Instead of Salt: Sea salt
- Instead of Ground Nutmeg: Mace (¼ tsp)
- Instead of Allspice Seeds (Pimento): Ground allspice (¼ tsp)
- Instead of Vanilla Extract: Vanilla essence (¼ tsp), Vanilla bean (scrape seeds)
- Instead of Evaporated Milk: Coconut milk, Heavy cream (¼ cup)
- Instead of Condensed Milk: Honey (1 tbsp), Maple syrup (1 tbsp)
- Instead of Granulated Sugar: Brown sugar, Honey
Equipment Needed
- Saucepan
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Stove
Critical Steps — Do Not Skip
- Add cornmeal to cold milk while stirring to prevent lumps.
- Control heat as the mixture thickens to avoid splattering and burns.
- Remove whole cinnamon sticks and allspice seeds before serving.
Chef Tips from the Video
- Break the cinnamon sticks into small pieces; they release flavor without making the porridge dark.
- Use fine cornmeal for a smoother texture; coarse cornmeal yields a grainier bite.
- A splash of evaporated milk at the end gives a luxurious mouthfeel without making the porridge overly heavy.
Troubleshooting
Lumps form in the porridge.
Make sure to add the cornmeal to cold milk and stir continuously until fully blended before heating.
Porridge becomes too thick and sticks to the pan.
Lower the heat as soon as it thickens and add a splash of cold milk, stirring constantly.
Porridge tastes bland.
Adjust seasoning by adding a pinch more salt, a little extra nutmeg, or increase the vanilla extract and sugar to taste.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently, adding a splash of milk if needed.
Freezer: Freeze in a freezer‑safe container for up to 1 month. Thaw overnight in the fridge and reheat on low heat.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the porridge up to step 9, let it cool, then refrigerate. Reheat with a little extra milk to restore creaminess.
- Portion into individual containers for quick breakfast servings.
Frequently Asked Questions
What is the cultural significance and history of cornmeal porridge in Jamaican cuisine?
Cornmeal porridge, known locally as "cornmeal porridge," has been a staple breakfast in Jamaica for generations, traditionally served to schoolchildren and workers because it is filling, inexpensive, and provides lasting energy for the day.
What are the traditional regional variations of Jamaican cornmeal porridge across the island?
In coastal areas Jamaicans often add coconut milk for a tropical twist, while in the interior people may use condensed milk for extra sweetness. Some families also sprinkle nutmeg or ginger for added spice.
How is Jamaican cornmeal porridge traditionally served in Jamaica?
It is typically served hot in a bowl, accompanied by buttered toast, jam, or fresh fruit. It may also be enjoyed plain with a drizzle of condensed milk for extra sweetness.
On what occasions or celebrations is cornmeal porridge traditionally eaten in Jamaican culture?
Cornmeal porridge is a everyday breakfast but is also common at family gatherings, church events, and school breakfasts because it is quick to make and satisfies both children and adults.
How does cornmeal porridge fit into the broader Jamaican cuisine tradition?
Jamaican cuisine emphasizes hearty, flavorful dishes made from locally available ingredients. Cornmeal porridge reflects this by using staple cornmeal, dairy, and native spices like allspice and nutmeg, embodying the island’s comfort‑food ethos.
What are the authentic traditional ingredients for Jamaican cornmeal porridge versus acceptable substitutes?
Authentic ingredients include fine cornmeal, whole milk, cinnamon sticks, allspice (pimento) seeds, nutmeg, vanilla extract, and optionally evaporated or condensed milk. Substitutes can be plant‑based milks, ground cinnamon, or coconut milk, though they slightly alter flavor and texture.
What other Jamaican dishes pair well with cornmeal porridge?
Cornmeal porridge pairs nicely with fried dumplings (Johnny cakes), fresh tropical fruit, or a side of ackee and saltfish for a more substantial brunch.
What makes Jamaican cornmeal porridge special or unique in Caribbean cuisine?
Its use of allspice seeds and cinnamon sticks gives a warm, aromatic profile that is distinct from other Caribbean porridges, while the addition of evaporated milk creates a rich, creamy texture uncommon in many island breakfast dishes.
What are the most common mistakes to avoid when making Jamaican cornmeal porridge at home?
Common mistakes include adding cornmeal to hot milk (causing lumps), cooking on high heat (causing splattering and burnt edges), and not adjusting the liquid amount, which can make the porridge too thick or too thin.
How do I know when Jamaican cornmeal porridge is done cooking?
The porridge is done when it reaches a smooth, thick but pourable consistency that coats the back of a spoon, and the cornmeal grains are fully softened with no gritty texture.
What does the YouTube channel Cook Like A Jamaican specialize in?
The YouTube channel Cook Like A Jamaican focuses on authentic Jamaican home cooking, sharing traditional recipes, cooking tips, and cultural stories that celebrate the island’s flavors and heritage.
How does the YouTube channel Cook Like A Jamaican's approach to Jamaican cooking differ from other Caribbean cooking channels?
Cook Like A Jamaican emphasizes simple, ingredient‑focused techniques using everyday pantry items, often demonstrating how to adapt classic dishes for modern kitchens while preserving the authentic taste and cultural context of each recipe.
Last updated: August 28, 2026
