Jamaican Hominy Corn Porridge Made Easy with just a Few Simple Steps

Ingredients

• 1 cup Dried Corn Kernels (washed and soaked overnight with cinnamon sticks, sugar and salt)
• 2 Cinnamon Sticks (added to soaking water for flavor)
• 3 tablespoons Granulated Sugar (adjust sweetness to taste)
• 1 teaspoon Salt
• 3 tablespoons All-Purpose Flour (for thickening)
• 5 tablespoons Coconut Milk Powder (entire pack, gives creamy texture)
• 250 ml Evaporated Milk (canned, adds richness)
• 2 tablespoons Vanilla Extract (pure vanilla for depth)
• 1 teaspoon Ground Cinnamon (adds warm spice)
• 1 teaspoon Almond Extract (a small tube, gives nutty aroma)
• 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
• 4 cups Water (for pressure cooking and adjusting consistency)

Instructions

1. Soak the Corn

   Rinse the dried corn kernels, place them in a bowl, add 2 cinnamon sticks, 3 tbsp sugar, 1 tsp salt and enough water to cover. Let soak overnight (at least 8 hours).

   Time: PT10M

2. Initial Pressure Cooking

   Drain the soaked corn, transfer to the pressure cooker, add fresh water to just cover the kernels. Seal and cook on high pressure for 15 minutes.

   Time: PT15M

   Temperature: High pressure

3. Check & Continue Cooking

   Quick‑release the pressure, check the corn for tenderness. If still firm, add a splash of water, reseal and cook another 15 minutes.

   Time: PT15M

   Temperature: High pressure

4. Blend the Thickening Base

   While the corn finishes cooking, combine 3 tbsp all‑purpose flour, 5 tbsp coconut milk powder and 250 ml evaporated milk in a blender. Blend until completely smooth.

   Time: PT5M

5. Incorporate the Base into the Corn

   Open the pressure cooker, remove the lid, and gradually stir the blended mixture into the hot corn, whisking constantly to prevent lumps.

   Time: PT5M

   Temperature: Medium heat

6. Add Aromatics

   Stir in 2 tbsp vanilla extract, 1 tsp ground cinnamon, 1 tsp almond extract, and ½ tsp freshly grated nutmeg. Mix well.

   Time: PT2M

7. Final Simmer

   Bring the porridge to a gentle boil, then reduce to a simmer for 5 minutes, allowing it to thicken to a creamy consistency.

   Time: PT5M

   Temperature: Medium‑low

8. Serve

   Ladle the hot Harmony Corn Porridge into bowls. Optionally garnish with a pinch of cinnamon or grated nutmeg.

   Time: PT0M

Nutrition Facts

Calories

340

Protein

8 g

Carbohydrates

45 g

Fat

14 g

Fiber

5 g

Ingredient Substitutions

• Instead of Dried Corn Kernels: Hominy, Canned corn kernels (drained)
• Instead of Cinnamon Sticks: Ground cinnamon (1 tsp added later)
• Instead of Granulated Sugar: Brown sugar, Honey (reduce amount)
• Instead of Salt: Sea salt
• Instead of All-Purpose Flour: Cornstarch (2 tbsp), Rice flour
• Instead of Coconut Milk Powder: Coconut cream, Full‑fat coconut milk
• Instead of Evaporated Milk: Condensed milk (use half the amount and add water), Whole milk (increase quantity for same richness)
• Instead of Vanilla Extract: Maple syrup (1 tbsp), Almond extract (reduce to 1 tsp)
• Instead of Ground Cinnamon: Cinnamon stick (1, broken into pieces)
• Instead of Almond Extract: Almond essence, Ground almond (1/4 tsp)
• Instead of Ground Nutmeg: Mace (1/4 tsp)

Equipment Needed

• Pressure Cooker
• Blender
• Measuring Spoons
• Measuring Cup
• Wooden Spoon
• Grater (optional)

Critical Steps — Do Not Skip

• Soaking the corn overnight with cinnamon, sugar and salt.
• Pressure cooking in two 15‑minute increments to avoid drying out.
• Blending the flour‑coconut‑evaporated milk mixture until smooth.
• Gradually adding the blended mixture to hot corn to prevent lumps.
• Final simmer to achieve the desired creamy consistency.

Chef Tips from the Video

• Use freshly grated nutmeg for the most aromatic flavor.
• A splash of dark rum can be added for an authentic Jamaican twist.
• For extra creaminess, substitute half of the evaporated milk with coconut cream.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently, adding a splash of milk or water.

Freezer: Can be frozen for up to 2 months. Thaw overnight in fridge and reheat.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the corn a day ahead to save morning prep time.
• The blended base can be prepared and refrigerated for up to 24 hours.

Frequently Asked Questions