Breakfast · Jamaican

Jamaican Cornmeal Porridge

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 15, 2026

This creamy cornmeal porridge is a warm, spiced breakfast that comes together in one pot. Coconut milk gives it richness, condensed milk sweetens it just right, and a trio of warm spices makes every spoonful cozy. It is naturally filling and easy to make on a busy morning.

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Jamaican Cornmeal Porridge

Why you'll love this

  • Comes together in one pot in about 30 minutes.
  • Warm spices make it taste like a treat.
  • Naturally gluten free and easy to adjust for sweetness.
  • Filling enough to keep you going all morning.

EveryDayMeal recipe

Jamaican Cornmeal Porridge

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

Ingredients

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

Equipment

  • 4 quart heavy bottomed pot with lid
  • Whisk
  • Large measuring cup or mixing bowl

Instructions

  1. Pour 2 1/2 cups of the water and the full can of coconut milk into a 4 quart heavy bottomed pot. Bring it to a boil over medium-high heat so the base is hot and ready for the cornmeal.
  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, which keeps your porridge lump-free.
  3. Once the pot comes to a boil, slowly whisk in the cornmeal mixture and keep whisking for about 1 minute until the texture looks even and smooth with no lumps.
  4. Reduce the heat to low, cover with a tight fitting lid, and cook for 15 to 20 minutes, stirring now and then so it does not stick or scorch on the bottom.
  5. With about 5 minutes left, stir in the vanilla, cinnamon, nutmeg, and allspice so the warm flavors bloom into the porridge.
  6. Remove from the heat and stir in the condensed milk until it is fully blended. Taste and add a little more if you like it sweeter, then serve warm.

Tips from the kitchen

  • Whisk the cornmeal into cold water before adding it to the hot pot. This is the single best way to avoid lumps.
  • Stir more often near the end, since the porridge thickens fast and can catch on the bottom.
  • If it gets too thick for your taste, loosen it with a splash of warm milk or water.

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

Make it your own

  • Swap condensed milk for brown sugar or honey if you want to control the sweetness.
  • Add a pinch of salt to deepen the flavor, or a splash more vanilla.
  • Use regular milk in place of some coconut milk for a lighter version.

Storing & make-ahead

Store cooled porridge in a covered container in the fridge for up to 4 days. It thickens as it chills, so reheat gently on the stove or in the microwave with a splash of milk or water, stirring until smooth.

Good to know

Why is my porridge lumpy?
Lumps happen when cornmeal hits hot liquid too fast. Whisk it smooth in cold water first, then stream it in while whisking.
Can I make it less sweet?
Yes. Start with less condensed milk, taste, and add more only if you want. You can also use brown sugar instead.
What kind of cornmeal works best?
Fine yellow cornmeal gives the smoothest, creamiest result. Coarse cornmeal takes longer and stays grainy.
Can I make it ahead?
Absolutely. Cook it, chill it, and reheat with a little extra liquid since it thickens overnight.

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