Hominy Corn Porridge
Learn how to make this delicious Jamaican breakfast that's gluten and dairy free
Servings 4 servings
- 2 cups of hominy corn
- 4 cups of water
- 2 cups of coconut milk mixed with 2 tbsp of tapioca starch add more milk will needed
- 1 cinnamon stick
- ½ tsp of nutmeg
- 1 tsp vanilla
- ¼ tsp of himalayan pink salt
- vegan condensed coconut milk according to taste (see post for recipe link)
Rinse the hominy grains several times to rid any debris or dirt.
Soak the hominy in enough water to cover the kernels overnight
The next day strain off the water and replace with the 4 cups of water.
Bring the water to the boil then reduce to a medium heat and simmer with the lid on for 45 minutes until the kernels are tender and able to squash with a finger (see post) As the kernels cook the water levels will recede by ¾. There should be roughly about 2 cups worth of water in the saucepan around the total time of cooking before adding the milk. If not, add another cup of water before moving onto the next step.
Pour in the coconut milk, then add the condensed milk, nutmeg, pink salt and vanilla
Stir and cook for another 10 minutes...
- Add more milk if needed. My hominy porridge has a higher corn ratio, if you find the porridge seems too thick simply add more milk (you may need to mix in more starch as well).
- Soak the hominy over night. this is the most crucial aspect of preparing your hominy. If you want to reduce the cooking time. Make sure to rinse the hominy before leaving it to soak overnight. I would recommend purchasing cracked hominy as pictured because it cooks a lot quicker then its whole counterpart.
- Ensure the hominy is completely cooked. To determine it's readiness, simply take some grains from the saucepan using a spoon, wait for it to cool and use your finger to squash the hominy, if it squashes with ease then it's cooked.
- Make sure to thicken the porridge with starch or flour. It is best to mixed the starch/flour into the coconut milk. Alternatively, some people like to omit this process by allowing the hominy to break down using the back of a spoon which results in the natural thickening of the porridge.
- Check the liquid levels throughout cooking. You should have about 1-2 cups of water left in the pan before adding the coconut milk
- Use cracked hominy NOT whole. Cracked will cook A LOT quicker then whole
- Don't forget to use my condensed coconut milk recipe to keep it dairy free/vegan friendly.
Calories: 285kcal | Carbohydrates: 16g | Protein: 4g | Fat: 25g | Saturated Fat: 22g | Sodium: 457mg | Potassium: 249mg | Fiber: 3g | Sugar: 2g | Vitamin C: 1mg | Calcium: 45mg | Iron: 4mg