Breakfast · Jamaican

Jamaican Cornmeal Porridge

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 13, 2026

This creamy cornmeal porridge is warm comfort in a bowl, spiced with cinnamon, nutmeg, and allspice and sweetened with condensed milk. It comes together in about 25 minutes and turns a handful of pantry staples into a cozy, filling breakfast. Whisk the cornmeal with water first and you will get a smooth, lump-free pot every time.

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Jamaican Cornmeal Porridge

Why you'll love this

  • Ready in about 30 minutes with pantry staples.
  • Warm, spiced, and naturally gluten-free.
  • Easily adjusted to be more or less sweet.
  • One pot and simple cleanup.

EveryDayMeal recipe

Jamaican Cornmeal Porridge

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

Ingredients

  • 4 cups (divided) water
  • 1 can (about 13.5 oz) 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

  • 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 can of coconut milk into a 4-quart heavy-bottomed pot. Bring to a boil over medium-high heat, which gives you a hot, flavorful base 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. This slurry keeps the porridge from clumping when it hits the hot liquid.
  3. Once the pot is boiling, slowly whisk in the cornmeal mixture and keep whisking for about 1 minute until you see no lumps and the porridge starts to thicken.
  4. Reduce the heat to low, cover with a tight-fitting lid, and cook for 15 to 20 minutes, stirring occasionally so the bottom does not scorch, until thick and creamy.
  5. With about 5 minutes left, stir in the vanilla, cinnamon, nutmeg, and allspice so the spices bloom and perfume the whole pot.
  6. Remove from the heat and stir in the condensed milk until fully blended, tasting and adding a little more if you like it sweeter. Serve warm and enjoy.

Tips from the kitchen

  • Whisk the cornmeal into water before adding it to the hot pot. Dumping dry cornmeal into boiling liquid is the fastest way to get lumps.
  • Stir every few minutes as it simmers, scraping the bottom, so the porridge stays creamy and does not scorch.
  • Add the condensed milk off the heat and adjust to taste. You can always add more sweetness, but you cannot take it back.

Estimated nutrition per serving: 320 cal · 5g protein · 45g carbs · 14g fat

Make it your own

  • Swap the condensed milk for maple syrup or brown sugar and finish with a splash of extra coconut milk.
  • Stir in a mashed ripe banana at the end for natural sweetness and body.
  • Use half water and half whole milk for an even richer, creamier porridge.

Storing & make-ahead

Cool and refrigerate in an airtight container for up to 4 days. It thickens as it chills, 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?
Lumps come from adding dry cornmeal to hot liquid. Whisk the cornmeal smooth with cool water first, then stream it into the boiling pot while whisking constantly.
Can I make it less sweet?
Yes. Start with less condensed milk, taste, and add more only if needed. You can also switch to a small amount of honey or brown sugar.
What kind of cornmeal should I use?
Fine yellow cornmeal works best for a smooth, creamy texture. Coarse cornmeal will be gritty and take longer to soften.
Can I use light coconut milk?
You can, but the porridge will be thinner and less rich. Full-fat coconut milk gives the classic creamy result.

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