Creamy Jamaican Cornmeal Porridge
DISCLAIMER: This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page!
Creamy Jamaican Cornmeal Porridge
This Creamy Jamaican Cornmeal Porridge is a cozy twist on the classic—ultra smooth, spiced just right, and topped with fresh berries. It’s warm, comforting, and totally lump-free every time! Vegan option.
I grew up in a Jamaican household where cornmeal porridge was basically the unofficial breakfast of champions. If you know, you know—this stuff was on heavy rotation! And while I used to side-eye it as a kid (team oatmeal all the way back then), my grown-up taste buds have officially come around.
This Creamy Jamaican Cornmeal Porridge is smooth, cozy, full of warming spices, and totally lump-free—just how my mama made it, but with a little modern, plant-based twist. One bowl will fill you up and warm your soul. And hey, if you’re into cozy vibes like this, you’ve gotta check out my Banana Chai Oatmeal Porridge or Apple Cinnamon Oatmeal Porridge too.
Jump to:
- What is Cornmeal?
- Why Do Jamaicans Eat Cornmeal Porridge?
- How to Make Creamy Jamaican Cornmeal Porridge
- Ingredients for Cornmeal Porridge
- Tips For Creamy, Lump-free Cornmeal Porridge
- Why Sweetened Condensed Milk is so important!
- Can I Use Other Types of Milk for This Porridge?
- Jamaican Cornmeal Porridge Q + A's
- Other Jamaican Recipes that You'll Love Next!
- MADE OUR RECIPE(S)?
- Creamy Jamaican Cornmeal Porridge
What is Cornmeal?
Cornmeal is simply dried corn that's been ground into a coarse, medium, or fine texture—kind of like corn’s answer to flour. Depending on the grind you use, you’ll get a slightly different consistency. For this porridge, I like using thick-cut cornmeal for a heartier, creamier texture, but traditionally, Jamaicans often use finely ground cornmeal for that super smooth finish. Either works—it’s all about personal preference!
Why Do Jamaicans Eat Cornmeal Porridge?
In Jamaica, cornmeal porridge is more than just breakfast—it’s a warm, filling hug in a bowl that sets you up for the day. It’s been a go-to morning meal for generations because it’s simple, satisfying, and keeps you full until lunch or dinner. A lot of folks enjoy it with crackers or a thick slice of hard dough bread on the side to make it even more filling.
How to Make Creamy Jamaican Cornmeal Porridge
This creamy Jamaican Cornmeal Porridge recipe has a few special ingredients you might not toss into your usual oatmeal—but trust me, they take it to the next level. I used thick-cut cornmeal for extra heartiness (though if you're more into a smoother texture, finely ground works great too).
Ingredients for Cornmeal Porridge
Here’s the list of ingredients to make Creamy Jamaican Cornmeal Porridge for breakfast:
PORRIDGE:
- Yellow cornmeal. If thickly cut cornmeal isn't preferred, using finely cut ones are just fine, which results in a creamier texture.
- Almond milk. You can use any kind of plant-based milk you like or use whole milk, if dairy isn't a bother! You can also use a can of full-fat coconut milk as well!
- Spices. We’re talking cinnamon, nutmeg, allspice, cloves + pinch of sea salt.
- Condensed milk. This adds a great sweetness to this porridge and adds a nice creaminess to it. For a vegan option, you can substitute this with full-fat coconut cream/milk or Let's Do Organic's Dairy-Free Condensed milk.
- Vanilla extract. Use pure vanilla extract for the best vanilla flavor.
- Water. For boiling.
- Brown sugar. I like to use organic sugar to make sure it’s fully vegan. You can also use maple syrup or Agave instead.
GARNISH:
- Fresh berries
- Pinch of ground cinnamon or nutmeg
- Cinnamon sticks
- Sliced mango
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!
Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with this Creamy Cornmeal Porridge recipe. Everything from my fave baking sheets, parchment paper, mixing bowls, and more. SEE THEM HERE!
Tips For Creamy, Lump-free Cornmeal Porridge
Follow these tips + tricks to make your Jamaican cornmeal porridge ultra creamy and lump-free:
- Mix (preferably with a whisk) your mixture the moment you add the cornmeal to the boiling liquid and continue to do so for the first 2-3 minutes as it thickens. You can use a superfine cornmeal for a really creamy base, however, constant mixing will still produce a nice creaminess.
- Always SIMMER your cornmeal porridge for the majority of the cook time. This allows for a nice slow cook that allows everything to cook through and thicken nicely. The porridge naturally thickens as it cools, therefore, you can always add an additional ½ cup of water or milk while cooking to make it less thick.
- Keep whisking in intervals (roughly every 2 minutes) as the cornmeal porridge simmers to further avoid lumps and to keep things creamy.
Why Sweetened Condensed Milk is so important!
First, I must let you know that Sweetened Condensed Milk is a canned milk that has 60 percent of it's water content removed, making it thicker in consistency.
Also, it has 40-45% sugar, making it a great sugar substitute in recipes that use sugar. More importantly, condensed milk creates a caramelized flavor along with it's sweetness, which give the dishes that require it, a beautiful kick of flavor.
That being said---I generally love using the original Sweetened Condensed Milk like the Eagle Brand's version, however, in this recipe, I love using Edwards & Son's Let's Do Organic's dairy-free coconut version for vegan-friendly meals.
Can I Use Other Types of Milk for This Porridge?
Absolutely! If you’d like to switch things up with the type of plant-based milk that you use—–that’s totally fine! The world of plant-based milk is constantly expanding. From the classics like coconut milk, cashew milk, soy milk and almond milk, we now have delicious options like oat milk, and even potato and quinoa milk.
Jamaican Cornmeal Porridge Q + A's
Jamaican Cornmeal porridge is best when consumed within the same day. Leftovers can be stored in the refrigerator for up to 3 days and reheated over the stovetop when ready to serve.
Of course! To make this porridge vegan, simply omit the condensed milk and substitute with canned full-fat coconut milk/cream or a dairy-free condensed milk (I love Let's Do....Organic's version) instead and ensure that you use a plant-based milk. If you'd like to substitute the brown sugar, you can definitely use coconut sugar, maple syrup, or Agave instead.
Overall, Cornmeal is a good plant source of protein, fiber, and is gluten-free. Also, it's a rich source of complex carbohydrates, which means that you feel fuller for longer. Lastly, it's a good source of vitamin A, which helps the function of the kidneys, lungs, and heart and It's low in fat and calories.
All in all, cornmeal porridge will be ready in about 20 minutes or so. It's super important to whisk frequently to avoid lumps and maintain a smooth consistency.
Nope! Corn grits, similar to cornmeal, are ground from dried corn kernels; typically coarser then cornmeal.
Not at all! While both cornmeal and cornflour come from the same type of grain, they are not the same. Corn flour is ground until it takes on a powder form. Therefore, you'll want to make sure that you’re using fine or thick “yellow cornmeal” for this porrdige.
Generally, you can enjoy a bowl of cornmeal porridge by itself with a bit of garnish like fresh berries, sliced mango, pinches of cinnamon or nutmeg, or cinnamon sticks. However, you can also keep things traditional like within the Jamaican culture and enjoy this porridge with a side of crackers or bread for a heartier meal.
Basically, after about 15 minutes, when taste tested with a spoon, the porridge should have a smooth texture. This means that the cornmeal is cooked through. If it is uncooked, the porridge will taste grainy, which means that you'll need to simmer it a bit longer.
Other Jamaican Recipes that You'll Love Next!
Loving this Creamy Jamaican Cornmeal Porridge and want more Jamaican cuisine? Here are some of delicious recipes to try that your entire family will love:
- Authentic Jamaican Curry Chicken
- Vegan Jamaican Power Bowl
- Spicy Jamaican Beef Patties
- Jamaican-inspired Banana Bread Baked Oatmeal
- Vegan Jamaican Jerk Walnut Tacos
- Jamaican Pineapple Jerk Chicken
- Baked Jamaican Jerk Chicken Salad
- Vegan Rum-Raisin Bread
- Jamaican Chicken Soup
- Jamaican Rum Cream (Alcohol-Free)
MADE OUR RECIPE(S)?
If you tried Creamy Jamaican Cornmeal Porridge recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Creamy Jamaican Cornmeal Porridge
Ingredients
PORRIDGE:
- 1 cup Yellow Cornmeal (See Notes)
- 2 cups water
- 3 ½ cups Almond milk (You can also use whole milk, if desired)
- 1 (14 oz.) can sweetened condensed milk (See Notes for vegan option)
- ¼ cup organic brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- Pinch of ground cloves
- Pinch of sea salt
GARNISH:
- Fresh berries
- Pinch of ground cinnamon or nutmeg
- Cinnamon sticks
- Sliced mango
Instructions
TO MAKE THE PORRIDGE:
- In a medium saucepan over medium-high heat, add in the water and milk, stirring them together and then bringing them to a boil. Reduce heat to low and add in the cornmeal, whisking frequently as everything simmers, for the first 2-3 minutes. NOTE: To prevent lumps from forming, be sure to whisk frequently from the moment that the cornmeal is added.
- Cover the saucepan with a lid and allow cornmeal to continue to simmer and thicken, about 10-12 minutes. NOTE: Be sure to whisk every few minutes (2 minutes or so) to further prevent lumps.
- Once thick (meaning that cornmeal has swelled and cooked through), remove pot lid and whisk in brown sugar, vanilla extract, condensed milk, cinnamon, nutmeg, allspice, cloves, and sea salt----until all ingredients are combined and the porridge becomes creamy and smooth.
- To serve, portion cornmeal porridge into serving bowl(s) and top with fresh berries or banana slices, if desired.
- Bon Appetit!
Tips & Tricks
- STORAGE: Best when consumed within the same day. Leftovers can be stored in the refrigerator for up to 3 days and reheated over the stovetop when ready to serve.
- YELLOW CORNMEAL: If thickly cut cornmeal isn't preferred, using finely cut ones are just fine!
- SWEETENER: Instead of brown sugar, you can simply use maple syrup or Agave to sweeten porridge.
- VEGAN OPTION: Omit condensed milk and substitute with canned full-fat coconut milk/cream or a dairy-free condensed milk (I love Let's Do....Organic's version) instead and ensure that you use a plant-based milk.
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
LOVE THIS RECIPE?
LET US KNOW!
Thank you for this recipe! I woke up craving tjis porridge I used to buy in Manchester, and it hit the spot! That restaurant used to serve it with pineapple jam! This will now be a staple at home ❤️
Hi Elisabeth! I'm so glad that you enjoyed this porridge recipe! It's really the best staple at home! Thanks so much for giving my recipe a try! 🙂
Absolutely delicious. The kind of breakfast I didn't know I needed but had to have.
Hi Michelle! I'm so happy to hear that you enjoyed this porridge! It's definitely a fave in our house! 🙂
We were introduced to Jamaican porridge when our son was married in Jamaica and we ate this every morning for the entire week we were there. I’ve tried several recipes but this is my favorite. The brown sugar and coconut milk make it the absolute best. My daughter has a rare stomach disorder and when nothing else stays down I make porridge for her and it always soothes her stomach easing her pain.
Hi Sue! This truly makes me so happy! I'm thrilled to hear that this recipe is enjoyed by everyone, including your daughter! I truly appreciate you giving it a try! Xx
This.is.delicious!!!! I’ve never had cornmeal in anything except for cornbread. It’s so creamy, and I love all the spices in it. I could even eat it for dessert!
INSANELY DELICIOUS!!
Kept it vegan by adding condensed coconut milk (195 ml can - it was enough!) Thanks so much for sharing this recipe ❤
Hi Suzanne! I'm so glad that you enjoyed this! Definitely one of my faves! 🙂
Thank you for this. Making this today. How many calories?
Hi Chloe! Awesome, I do hope that you enjoy it! You should be able to calculate the calories by googling a Calorie Calculator! 🙂
This looks like the most incredible comfort food! Beautiful photography!
Thanks so much, Calysta! It really is delicious!
This presentation is beautiful!
Thanks so much, Jazz!
Brings me back to my childhood. Yum!!!
Yes! I'm with ya!
What a wonderful and unique recipe. I think it has all my favorite flavors- vanilla, nutmeg-cinnamon. I might just add a pinch of cardamom too.
Yes! Adding spices could never hurt!
Such a wonderful porridge recipe! It has been quite a while since I last made myself a good bowl of porridge, so the timing cuold not be better. I am very excited to try this recipe now - thank you!
Thanks so much, Elaine! I hope that you enjoy it as much as I did! 🙂
I have never heard that you could buy fat-free sweetened condensed milk before. Good to know that there is a healthier version available. Thanks for the tip.
Yes! I usually get it from Target, however, I'm sure that you can find this version in other retailers! Definitely a great option that is my Go-To!
Wow this sounds scrumptious! I think I know what I’m having for breakfast tomorrow!
It really is so GOOD! I do hope that you get a chance to give it try!
I wish I could wake up to this gorgeous bowl of porridge every morning! Thank you for the inspiration, will definitely give a go this weekend 🙂
Thanks so much, Chris! I do hope that you enjoy! 🙂