My family loves cornmeal porridge! Growing up in Guyana this was a staple in our home. On cooler mornings and evenings you were sure to have a cup of cornmeal porridge to warm you up. For this easy cornmeal porridge recipe I use the really fine cornmeal, often called corn flour here in the US. It makes the best cornmeal porridge. So smooth and creamy. It’s comfort in a bowl.

Simple Ingredients, Big Flavor

What I love most about cornmeal porridge is that requires just a few simple ingredients: cornmeal, cinnamon, cloves and nutmeg is all I add to my porridge. Don’t skip the nutmeg! It really gives it a great aroma and taste. Freshly grated nutmeg is one of my favorite smells. Of course you can add other spices like cardamom and maybe some vanilla essence/extract if you like but I prefer to keep it simple.

No-Stir Easy Cornmeal Porridge

Traditionally, you make cornmeal porridge by adding the cornmeal to a pot of boiling water then stirring quickly and constantly while it cooks. The main issue with this method is that the cornmeal is the temperature of molten lava! It starts to bubble up furiously. There are so many close calls with 3rd degree burns. So I tried making this porridge on a low simmer and it works perfectly well. With my easy cornmeal porridge there is no standing over the pot constantly stirring. After I add the cornmeal to the pot of boiling water, I give it a quick stir with a whisk to incorporate the ingredients, then I reduce the heat to low, cover and let it simmer for about 5 minutes. After 5 minutes it is perfectly cooked, smooth and creamy! Easy Peasy!

Save it for Later!

My family loves having cornmeal with a side of plait bread tawa toast. Have you tried my plait bread recipe? It’s really easy to follow! Cornmeal Porridge also goes really well with pot bread!

The Easy Cornmeal Porridge Printable Recipe:

5.0 from 1 reviews
Easy Cornmeal Porridge
Prep time
Cook time
Total time
Creamy cornmeal cooked with warm spices and coconut milk
Recipe type: Vegan
Cuisine: Guyanese / Caribbean
Serves: 4 servings
  • ½ cup of fine cornmeal
  • 5 cups of water
  • 1 cinnamon stick
  • 1 teaspoon of whole cloves
  • About 1 teaspoon of freshly grated nutmeg
  • 1 can of coconut condensed milk (or regular condensed milk to taste)
  • ½ cup of coconut milk (may use evaporated milk or other milk to taste)
  1. To a saucepan add 4 cups of water and all the spices and bring to a boil on medium heat
  2. Continue to boil for 10-15 minutes or until the water changes to a brown color
  3. Then combine the remaining water and the cornmeal and mix together well, ensuring there are no lumps
  4. Using a sieve, you may scoop the spices out of the boiling water or you can leave them in
  5. Then add the mixture of water and cornmeal to the boiling spiced water and with a whisk stir vigorously to incorporate ensuring there are no lumps
  6. Then reduce the heat to low, cover and let simmer for about 3-5 minutes
  7. Next add the coconut condensed milk and coconut milk and mix together well.
  8. Serve hot!


1 Comment

  1. Sisiscarlett February 8, 2021 at 9:24 am

    This seems so easy and delicious


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