Breakfast · Jamaican

Jamaican Cornmeal Porridge

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 13, 2026

This creamy, warmly spiced porridge is a Jamaican breakfast classic that turns a bag of cornmeal into something cozy and satisfying. Coconut milk gives it richness, condensed milk brings the sweetness, and a trio of warm spices makes every spoonful taste like a hug in a bowl.

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Jamaican Cornmeal Porridge

Why you'll love this

  • Ready in about 30 minutes with pantry staples.
  • Naturally cozy and warming, perfect for cool mornings.
  • Easy to make dairy-free by swapping the condensed milk.
  • Kid-friendly and endlessly customizable with spice and sweetness.

EveryDayMeal recipe

Jamaican Cornmeal Porridge

Prep
5m
Cook
25m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 4 cups (divided) Water
  • 380g (about 1 can) Coconut milk
  • 1 cup Fine yellow cornmeal
  • 1 1/2 tsp Vanilla extract
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground allspice
  • 1/2 cup Sweetened condensed milk

Equipment

  • Heavy-bottomed pot (about 4 quarts)
  • Whisk
  • Large measuring cup or mixing bowl
  • Lid

Instructions

  1. Add 2 1/2 cups of the water and the coconut milk to a heavy-bottomed pot (about 4 quarts) and bring to a boil over medium-high heat, which gives the porridge its rich, creamy base.
  2. While that heats, whisk the cornmeal with the remaining 1 1/2 cups water in a large measuring cup or bowl until completely smooth, so you avoid lumps when it hits the pot.
  3. Once the liquid is boiling, pour in the cornmeal slurry while whisking constantly and keep whisking for about 1 minute until the mixture starts to thicken and looks lump-free.
  4. Reduce the heat to low, cover with a tight-fitting lid, and cook for 15 to 20 minutes, stirring every few minutes so it does not stick or scorch on the bottom.
  5. With about 5 minutes left, stir in the vanilla, cinnamon, nutmeg, and allspice until the porridge smells warm and fragrant.
  6. Remove from the heat and stir in the condensed milk to sweeten, tasting and adding a little more if you like it sweeter. Serve hot.

Tips from the kitchen

  • Whisk the cornmeal into cold water before adding it to the pot: this is the single best trick for a smooth, lump-free porridge.
  • Keep the heat low and stir often once covered, since cornmeal loves to catch and burn on the bottom.
  • Porridge thickens a lot as it cools, so loosen it with a splash of water or coconut milk when reheating.

Estimated nutrition per serving: 320 cal · 6g protein · 42g carbs · 15g fat

Make it your own

  • Swap sweetened condensed milk for coconut condensed milk or maple syrup to keep it dairy-free.
  • Stir in a pinch of salt and a little more nutmeg for a more traditional, less sweet bowl.
  • Top with sliced banana, toasted coconut, or a drizzle of honey.

Storing & make-ahead

Refrigerate in an airtight container for up to 4 days. It will thicken firmly when cold, so reheat gently on the stove or in the microwave with a splash of water or coconut milk, stirring until creamy again.

Good to know

Why is my porridge lumpy?
The cornmeal was likely added dry or too fast. Always whisk it into cold water first, then pour it into the boiling liquid while whisking constantly.
Can I make it less sweet?
Yes. Start with half the condensed milk, taste, and add more only if you want it sweeter. You can also use plain sugar or a spoonful of honey instead.
What kind of cornmeal works best?
Fine yellow cornmeal gives the smoothest, creamiest texture. Coarse cornmeal will take longer to cook and feel grainy.
Can I use light coconut milk?
You can, though full-fat coconut milk gives the richest result. With light coconut milk, expect a thinner, less creamy porridge.

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