How to make The Best Jamaican Cornmeal Porridge
How to make THE BEST Jamaican Cornmeal Porridge! is a easy Jamaican recipe that serves 4. 320 calories per serving. Recipe by Deddy's Kitchen on YouTube.
Prep: 5 min | Cook: 52 min | Total: 1 hr 7 min
Cost: $21.96 total, $5.49 per serving
Ingredients
- 750 ml Water (for boiling base)
- 0.5 tsp Sea Salt (adds flavor)
- 2 sticks Cinnamon Sticks (whole sticks for aromatic flavor)
- 1 tsp Nutmeg (freshly grated for best aroma)
- 2 tsp Benjamin's Vanilla Extract (Jamaican brand, optional)
- 2 cups Yellow Cornmeal (coarse Jamaican style, gives hearty texture)
- 200 ml Coconut Milk (half a standard 400 ml can)
- 60 ml Eagle Condensed Milk (sweetens porridge, use any brand)
- 60 ml Carnation Evaporated Milk (adds creaminess)
- 1 tsp Vanilla Extract (optional extra) (adjust to taste)
- 1 tsp Nutmeg (optional extra) (freshly grated, adjust to taste)
Instructions
Boil Aromatic Water
Fill the large pot with 750 ml water, bring to a rolling boil, then add 0.5 tsp sea salt, 2 cinnamon sticks, 1 tsp freshly grated nutmeg, and 2 tsp Benjamin's vanilla extract. Stir to dissolve the salt.
Time: PT5M
Temperature: 100°C
Prepare Cornmeal Slurry
Measure 2 cups coarse yellow cornmeal into a mixing bowl, add about 60 ml water and stir until a smooth, lump‑free slurry forms.
Time: PT3M
Add Coconut Milk
Open a 400 ml can of coconut milk and pour half (200 ml) into the boiling pot. Stir gently.
Time: PT1M
Incorporate Cornmeal Slurry
Reduce heat to medium and slowly pour the cornmeal slurry into the pot while stirring continuously with the wooden spoon to avoid lumps.
Time: PT5M
Temperature: 100°C
Simmer and Thicken
Bring the mixture back to a gentle boil, then lower to medium heat. Partially cover the pot (leave a small vent) and let it simmer for 15–20 minutes, stirring occasionally.
Time: PT20M
Add Sweeteners and Cream
Stir in 60 ml Eagle condensed milk, 60 ml Carnation evaporated milk, and, if desired, an extra 1 tsp vanilla and 1 tsp freshly grated nutmeg. Mix until fully incorporated.
Time: PT3M
Final Cook
Continue cooking on low heat for another 15 minutes, stirring occasionally to keep the porridge smooth and to stop it from sticking to the bottom.
Time: PT15M
Taste and Adjust
Turn off the heat. Taste the porridge and add more milk, vanilla, or nutmeg if needed. Stir well.
Time: PT3M
Serve
Ladle the hot porridge into bowls and serve with sliced hard bread, Jamaican crackers, or toast.
Time: PT1M
Nutrition Facts
- Calories
- 320
- Protein
- 5g
- Carbohydrates
- 55g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten-Free
Allergens: Corn, Dairy (coconut milk, condensed milk, evaporated milk)
Ingredient Substitutions
- Instead of Sea Salt: Kosher salt, Table salt
- Instead of Cinnamon Sticks: 1/2 tsp ground cinnamon
- Instead of Nutmeg: 1/2 tsp ground nutmeg
- Instead of Benjamin's Vanilla Extract: Pure vanilla extract
- Instead of Yellow Cornmeal: Fine cornmeal (texture will be smoother)
- Instead of Coconut Milk: Coconut cream diluted with water 1:1
- Instead of Eagle Condensed Milk: Any sweetened condensed milk
- Instead of Carnation Evaporated Milk: Other evaporated milk brands
Equipment Needed
- Large Pot
- Measuring Cup
- Wooden Spoon
- Grater
- Mixing Bowl
Critical Steps — Do Not Skip
- Stir continuously when adding the cornmeal slurry to prevent lumps.
- Simmer with the pot partially covered to avoid boiling over.
- Add condensed milk after the initial cooking to sweeten without thinning the porridge.
- Finish cooking on low heat to prevent the bottom from burning.
Chef Tips from the Video
- Toast the cinnamon sticks briefly before adding for a deeper, caramelized flavor.
- A microplane yields the finest nutmeg texture and releases more aroma.
- For extra silkiness, replace half of the coconut milk with almond milk.
- A drizzle of honey or a sprinkle of brown sugar can be added just before serving for additional sweetness.
Troubleshooting
Lumps form in the porridge.
Use the slurry method (mix cornmeal with a little water first) and whisk vigorously while adding to the pot. If lumps appear, blend with a hand‑whisk.
Porridge sticks to the bottom and burns.
Reduce heat to low, stir constantly, and add a splash of coconut or evaporated milk to loosen the mixture.
Porridge is too thick.
Add additional coconut milk, evaporated milk, or water a tablespoon at a time, stirring until the desired consistency is reached.
Porridge is too watery.
Continue simmering uncovered for a few more minutes to allow excess liquid to evaporate.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk.
Freezer: Freeze in portioned containers for up to 1 month. Thaw in the refrigerator and reheat, adding extra milk if needed.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the cornmeal slurry ahead of time and keep it refrigerated for up to 2 hours.
- Porridge can be made a day ahead; reheat gently and add a splash of milk for extra creaminess.
- Portion leftovers into single‑serve containers for quick breakfast grabs.
Frequently Asked Questions
What is the cultural significance and history of Jamaican Cornmeal Porridge in Jamaican cuisine?
Jamaican cornmeal porridge is a beloved breakfast staple that dates back to the island's colonial era when cornmeal was a cheap, filling grain. It has been served for generations to children heading to school and adults needing a hearty start, symbolizing comfort and nourishment in Jamaican households.
What traditional regional variations of Jamaican Cornmeal Porridge exist within Jamaica?
In coastal areas, cooks often add a splash of coconut milk for a tropical twist, while in the interior, plain water and a hint of ginger are common. Some families sweeten with brown sugar instead of condensed milk, and others use fine cornmeal for a smoother texture.
How is Jamaican Cornmeal Porridge traditionally served in Jamaican households?
It is typically served hot in a bowl, accompanied by a slice of hard "hardo" bread, Jamaican crackers, or toasted bread that is broken into the porridge. The bread adds a pleasant crunch and helps soak up the creamy liquid.
What occasions or celebrations is Jamaican Cornmeal Porridge associated with in Jamaican culture?
Beyond everyday breakfast, cornmeal porridge appears at family gatherings, church breakfasts, and school events as a comforting, easy‑to‑prepare dish. It is also a common offering during holidays like Christmas when families want a warm, nostalgic meal.
How does Jamaican Cornmeal Porridge fit into the broader Caribbean cuisine tradition?
Across the Caribbean, corn‑based porridges are common, but Jamaica’s version stands out for its use of coconut milk, vanilla, and condensed milk, creating a uniquely sweet and aromatic profile that reflects the island’s blend of African, European, and indigenous influences.
What are the authentic traditional ingredients for Jamaican Cornmeal Porridge versus acceptable substitutes?
Authentic ingredients include coarse yellow cornmeal, coconut milk, sea salt, cinnamon sticks, freshly grated nutmeg, vanilla extract (often Benjamin’s), and sweetened condensed milk. Substitutes can be fine cornmeal, ground cinnamon, ground nutmeg, any pure vanilla extract, and other brands of condensed or evaporated milk.
What other Jamaican dishes pair well with Jamaican Cornmeal Porridge?
Cornmeal porridge pairs nicely with fried plantains, ackee and saltfish, or a side of callaloo. For a lighter meal, serve it alongside fresh tropical fruit like mango or papaya.
What are the most common mistakes to avoid when making Jamaican Cornmeal Porridge?
Common errors include adding the cornmeal directly to boiling water without a slurry, which creates lumps; cooking on too high heat, causing the bottom to burn; and adding sugar instead of condensed milk, which can make the porridge watery. Stir constantly and follow the step‑by‑step additions to prevent these issues.
Why does this Jamaican Cornmeal Porridge recipe add condensed milk after the initial cooking instead of at the beginning?
Adding condensed milk later prevents it from scorching and keeps its sweet, caramel‑like flavor intact. If added at the start, the high heat can cause the sugars to caramelize too quickly, resulting in a bitter taste and a thinner consistency.
What does the YouTube channel Deddy's Kitchen specialize in?
The YouTube channel Deddy's Kitchen specializes in home‑cooked Caribbean comfort foods, showcasing traditional Jamaican recipes, family‑style cooking tips, and cultural stories behind each dish. Deddy's Kitchen often features family members cooking together, emphasizing authentic flavors and easy‑to‑follow tutorials.
Last updated: August 28, 2026
