Jamaican Cornmeal Porridge
Jamaican Cornmeal Porridge is a easy Jamaican recipe that serves 4. 350 calories per serving. Recipe by Chef Ricardo Cooking on YouTube.
Prep: 10 min | Cook: 20 min | Total: 40 min
Cost: $3.06 total, $0.76 per serving
Ingredients
- 1 cup Fine Cornmeal (sifted)
- 0.5 cup Coconut Milk (half a standard 400 ml can, shaken well)
- 1 cup Whole Milk (regular dairy milk)
- 4 cups Water (cold tap water)
- 1 can Sweetened Condensed Milk (approximately 14 oz (397 g) Jamaican style)
- 1 large Egg (beaten)
- 1 tsp Vanilla Essence (pure vanilla extract preferred)
- 1 pinch Cinnamon (ground)
- 1 pinch Nutmeg (ground)
- 1 tsp Salt (fine sea salt)
- 0.25 cup Brown Sugar (packed)
Instructions
Combine milks and cornmeal
In a small bowl, whisk together the fine cornmeal, coconut milk, and whole milk until smooth and free of lumps.
Time: PT3M
Bring water to a boil
Pour 4 cups of water into the heavy‑bottomed pot and bring to a rolling boil over medium heat.
Time: PT5M
Temperature: Medium heat
Add cornmeal mixture
Gradually pour the cornmeal‑milk mixture into the boiling water while stirring constantly with the wooden spoon to prevent lumps.
Time: PT2M
Temperature: Medium heat
Cook until thick
Reduce heat to low and continue stirring for 10–15 minutes until the porridge thickens and pulls away from the sides of the pot.
Time: PT15M
Temperature: Low heat
Sweeten the porridge
Stir in the sweetened condensed milk and brown sugar, mixing until fully incorporated.
Time: PT2M
Add egg and flavorings
Slowly drizzle the beaten egg into the hot porridge while whisking continuously to create a silky texture. Then add vanilla essence, a pinch of cinnamon, a pinch of nutmeg, and the teaspoon of salt. Whisk for another 2 minutes.
Time: PT3M
Final simmer
Let the porridge simmer for an additional 5 minutes, stirring occasionally, until it reaches a glossy, thick consistency.
Time: PT5M
Temperature: Low heat
Serve
Spoon the hot caramel porridge into bowls and enjoy immediately, optionally with a side of fried dumplings or Jamaican hard‑bread.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 6 g
- Carbohydrates
- 55 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk, Egg, Coconut
Ingredient Substitutions
- Instead of Fine Cornmeal: Polenta, Cornmeal flour
- Instead of Coconut Milk: Almond milk, Soy milk
- Instead of Whole Milk: 2% milk, Lactose‑free milk
- Instead of Sweetened Condensed Milk: Regular sweetened condensed milk
- Instead of Egg: Egg substitute, Silken tofu (for vegans)
- Instead of Vanilla Essence: Vanilla paste, Maple extract
- Instead of Cinnamon: Ground nutmeg
- Instead of Nutmeg: Ground cinnamon
- Instead of Salt: Kosher salt
- Instead of Brown Sugar: White sugar, Coconut sugar
Equipment Needed
- Heavy‑Bottomed Pot
- Wooden Spoon
- Whisk
- Measuring Cups
- Measuring Spoons
- Small Bowl
- Stove
Critical Steps — Do Not Skip
- Whisk the cornmeal with coconut and whole milk before adding to boiling water to avoid lumps.
- Stir continuously while cooking to prevent the porridge from sticking to the pot.
- When adding the egg, drizzle slowly and whisk constantly to prevent curdling.
Chef Tips from the Video
- Use a wooden spoon because it won’t scratch the pot and helps prevent the porridge from sticking.
- A pinch of salt enhances the sweetness and balances the flavors.
- If you prefer a richer flavor, replace half of the whole milk with additional coconut milk.
Troubleshooting
Porridge is lumpy.
Whisk the cornmeal‑milk mixture thoroughly before adding to the pot, and stir constantly while adding it to the boiling water.
Porridge becomes too thick.
Add a splash of milk or water and stir until the desired consistency is reached.
Egg curdles and creates specks.
Lower the heat to low, drizzle the beaten egg slowly while whisking continuously, and avoid a rolling boil.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours; keep covered.
Make-Ahead Tips
- Prepare the porridge up to step 5, then let it cool and refrigerate. Reheat gently and add the egg and spices just before serving.
- Portion into individual containers for quick breakfast servings.
Frequently Asked Questions
What is the cultural significance and history of Jamaican Caramel Cornmeal Porridge in Jamaican cuisine?
Jamaican caramel porridge, also known as "cornmeal porridge," is a traditional breakfast staple that dates back to the island’s colonial era when cornmeal was a cheap, filling grain. It is often enjoyed with sweetened condensed milk, coconut milk, and spices, reflecting the island’s blend of African, British, and Caribbean influences.
What are the traditional regional variations of Jamaican Caramel Cornmeal Porridge within Jamaica?
In coastal regions, cooks often add extra coconut milk for a richer tropical flavor, while in the interior, some families prefer using only dairy milk and a touch of brown sugar. Some variations also include a splash of rum for festive occasions.
How is Jamaican Caramel Cornmeal Porridge traditionally served in Jamaica?
It is typically served hot in a bowl, sometimes topped with a drizzle of extra sweetened condensed milk, and accompanied by fried dumplings ("festivals") or Jamaican hard‑bread. It is a comforting breakfast or a late‑night snack.
What occasions or celebrations is Jamaican Caramel Cornmeal Porridge traditionally associated with in Jamaican culture?
The porridge is popular for everyday breakfast but also appears at family gatherings, church events, and holiday breakfasts such as Christmas, where the added richness of coconut and condensed milk makes it feel festive.
What makes Jamaican Caramel Cornmeal Porridge special or unique in Caribbean cuisine?
Its unique combination of fine cornmeal, creamy coconut milk, and sweetened condensed milk creates a silky, caramel‑sweet texture that is distinct from other Caribbean porridges, which often use oats or rice.
What are the most common mistakes to avoid when making Jamaican Caramel Cornmeal Porridge?
Common errors include adding the cornmeal mixture to cold water (causing lumps), not stirring enough while it thickens (leading to scorching), and adding the egg when the porridge is boiling vigorously, which can cause curdling.
Why does this Jamaican Caramel Cornmeal Porridge recipe use both coconut milk and whole milk instead of just one type of milk?
Coconut milk adds a subtle tropical richness and aroma, while whole milk contributes creaminess and body. Together they create a balanced flavor that is richer than using either milk alone.
Can I make Jamaican Caramel Cornmeal Porridge ahead of time and how should I store it?
Yes, you can prepare the porridge up to the point before adding the egg and spices, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove, add the egg and spices, and stir until smooth.
What texture and appearance should I look for when making Jamaican Caramel Cornmeal Porridge?
The porridge should be thick enough to coat the back of a spoon, glossy, and have a smooth, velvety surface without lumps. It should have a caramel‑golden hue from the condensed milk and brown sugar.
How do I know when Jamaican Caramel Cornmeal Porridge is done cooking?
When the mixture pulls away from the sides of the pot, forms a smooth ribbon as you stir, and has a thick but pourable consistency, it is done. A quick taste should be creamy and fully cooked through.
What does the YouTube channel Chef Ricardo Cooking specialize in?
The YouTube channel Chef Ricardo Cooking specializes in easy-to-follow Caribbean and international home‑cooking tutorials, focusing on flavorful, comfort‑food recipes that use readily available ingredients.
How does the YouTube channel Chef Ricardo Cooking's approach to Jamaican cooking differ from other Caribbean cooking channels?
Chef Ricardo Cooking emphasizes simple, step‑by‑step explanations with clear visual cues, often adapting traditional Jamaican dishes for a modern home kitchen while maintaining authentic flavors, whereas many other channels focus on more elaborate or restaurant‑style presentations.
Last updated: August 29, 2026
