Jamaican Hominy Corn porridge is popularly labeled as the favorite porridge of Jamaicans. The condensed milk for sweetness and the smoothness of the coconut milk make your tastebuds happy. Breakfast never tastes better.
Preparing Jamaican Hominy Corn Porridge is like a warm hug for the soul, and I can still vividly recall the first time I tried my hand at making this comforting dish. It’s a recipe passed down through generations, and each step is a labor of love.
The journey began by washing the corn thoroughly. Twice, as tradition dictates, ensuring every grain was cleaned and ready to transform into a hearty porridge. With the corn prepared, I placed a large pot on the stove, adding a cup of water and a handful of cinnamon leaves. The aroma of the cinnamon leaves wafted through the kitchen as they simmered for a fragrant 5 minutes.
Then came the moment to introduce the corn to the pot, along with a pinch of salt. I stirred the pot with care, making sure the corn was evenly coated, and covered it halfway. Lowering the heat, I allowed the corn to cook, patiently waiting for the water to reduce.
As the water reduced, it was time to add another 1 1/2 cups of water. The corn was gradually softening, but not quite there yet. I watched as the mixture thickened and the corn became half-cooked.
The magic truly happened when I poured in the creamy coconut milk. The aroma was irresistible, and I continued to stir the pot every 5 minutes. If there was too much water, I knew it needed to be cooked down for the best results. The consistency was slowly changing into the luscious, velvety porridge I craved.
With the corn cooked to perfection, I carefully removed the cinnamon leaves, a gentle reminder of the spices that had infused the dish. Lowering the heat to the lowest setting, it was time to sweeten the porridge to taste with condensed milk. The kitchen filled with a delightful sweetness, and I couldn’t resist adding a touch of vanilla and nutmeg for that classic Jamaican flavor.
A final simmer on low heat for 5 more minutes, and the porridge was ready to be served. The satisfaction of ladling a steaming bowl of Jamaican Hominy Corn Porridge was incomparable. It’s more than just a meal; it’s a taste of tradition and a warm embrace of home. Enjoy it piping hot, and savor every spoonful of this comforting, soul-nourishing delight.
Wash corn properly. Twice is good enough.
Put a large pot with one cup of water on the stove to boil with cinnamon leaves for 5 minutes.
Add corn and salt stir. Cover pot half way.
Lower heat and cook corn until the water reduces.
After water reduces add another 1 1/2 cup of water and continue to cook the corn.
When the water reduces the corn should be half cooked.
Add coconut milk and continue to cook until the corn is cooked.
Stir every 5 mins, if you have too much water be sure to cook until the water is reduced for best results.
Remove cinnamon leaves, lower heat to the lowest and sweeten to taste with Condensed Milk.
Add Vanilla, Nutmeg and simmer on low heat for 5 mins.
Remove from heat and serve hot.
Jamaican Hominy Corn Porridge best served with hard dough bread, water crackers or fry dumplings.
Hominy corn can be quite hard, so it's essential to rinse and soak it in water overnight to soften it before cooking.
Don't forget to add a pinch of salt to balance the sweetness and enhance the overall taste.
Loraine G
I follow the recipe for the Hominy Corn. It was delicious.