Jamaican (cornmeal) Porridge

Total Time
5 mins
40 mins

one of my favorite dishes when in jamaica. and this from someone who doesn't normally like hot cereals.

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  1. Bring salted water to a boil.
  2. Combine cornmeal and flour together in a bowl.
  3. Add milk slowly to make a smooth paste.
  4. Stir cornmeal paste into boiling salted water.
  5. Cover and cook on slow heat for 15 minutes.
  6. Stir in vanilla, cinnamon, cover and simmer for 15 more minutes.
  7. Sweeten with condensed milk.
  8. Serve hot.
Most Helpful

4 5

Very good recipe. My mother in law is Jamaican. Hers is a bit thinner but I like this consistency. I used a whisk and had no issues with lumps. A super addition to make it that much better is a touch of fresh nutmeg. I just had ground nutmeg but true Jamaican style has fresh nutmeg. Wll make again.

4 5

This is the best cornmeal porridge I ever made. Thanks. Adding the flour was new for me and I think it helps to keep the lumps to a minimum. Keeping the fire extremely low and stirring occasionally will stop the lumps. I used cinnamon stick and leaf instead of cinnamon powder and added a little mixed spice. I didn't use condensed milk, just sweetened with brown sugar and powdered soy. I'm still trying to convince my 5 year old daughter...finicky eater...but I loved it!

my mummy made me this today it was good but it was ssssssssssssoooooooooo lumpy