Cornmeal Porridge with Hominy Corn

Learn how to make the creamiest cornmeal porridge with pieces of hominy corn.

Course Breakfast

Cuisine Jamaican

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 421kcal

Author Charla

Discard the water that the hominy has been soaking in and set aside.
Mix the cornmeal and milk together then set aside.
Place a non stick saucepan on medium heat, add the water, cinnamon sticks and simmer until it starts to boil.
Once the water heats through, proceed to add the cornmeal/milk mixture continuing to mix non stop until the porridge starts to thicken up (this will take several minutes).
Once the porridge has thickened stir in the horminy corn, cover the saucepan slightly leaving a small gap.
Simmer on low heat stirring occasionally adding a splash of water/ milk or both if the porridge starts to thicken too much and stir.
Cook until the hominy is soft. This will take about an hour to achieve.
When the porridge is cooked add the nutmeg, vanilla, pink salt and condensed milk/sweetener to taste.

In terms of sweetness you may want to use my Vegan Condensed Milk or another sweetner.
PLEASE make sure to use a NON STICK saucepan, very important!!
Use whatever texture of cornmeal you want - fine or coarse.
If you don't want to use Coconut Milk you can use Almond Milk instead
Make sure to heat the liquid up and stir briskly when adding the cornmeal to avoid lumps.
It's normal for the cornmeal to thicken up as it cools down/leftover overnight.
If the porridge becomes too thick as it cooks simply add some water/ milk or add both if you want it creamy and give it a stir.