Cornmeal Porridge

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Cornmeal porridge always takes me back to my childhood days. It was one of my favorite porridge second to cassava porridge and I always liked mine, even up to today, thick and creamy. Some people I know even like theirs so thick that you could cut it like a pudding of sorts, but any how you like your cornmeal porridge it always give you that nostalgic feeling of yesteryear….

A Practical and Filling Meal

Close to bedtime the little teapot would be on the fire simmering a fresh batch of cornmeal porridge that the whole household could partake of: from the littlest child to adult. Practical is what I call this, practical. And, on the plus side, everyone felt full until the next morning. What else could you ask for in a meal?

Health Benefits of Cornmeal Porridge

Even today most people still like to give their infants cornmeal porridge. Be it a tradition or other wise it is a good move. let’s see why. I’ve recently discovered that cornmeal has many health benefits; it is rich in antioxidants, especially carotenoids which are known for their association in preventing chronic diseases including cancer, cardiovascular disease and macular degeneration.

As a matter of fact, Mario Ferruzzi, Ph.D., associate professor, department of food science, Purdue University, West Lafayette, Ind.,stated that carotenoids from “milled corn products is as high if not higher than many other foods, such as spinach, carrots and tomatoes…”. Cornmeal is also very low in saturated fat, cholesterol and sodium. However, if you are making cornmeal porridge with cow’s milk I expect you will be increasing these variables. So, our parents and grandparents were on the right track.

How to Make Cornmeal Porridge

When making cornmeal porridge I prefer to use 100% cornmeal for the porridge; it must be 100% cornmeal. Some of you may not be able to get 100% pure so use what you can.

This cornmeal porridge recipe is simple and can be prepared within 20 minutes. It is generally flavored and garnished with cinnamon, nutmeg, and spice though, I grew accustomed to mom using bay leaf to flavor her porridge as well. Some people substitute cow’s milk with coconut milk. I believe you can substitute with any other type of milk if you like.

So, whether you hated it while growing up back then and got fed up of cornmeal in everything , from dumpling go back, it is great once in a while to sit and enjoy one of our treasured recipes. Also, keeping in mind the health benefits as well.

Many times we tend to forget some of those simple meals that brought us great satisfaction.  Try not to.  Here is cornmeal porridge, the practical, heart healthy meal for the young and the young at heart. Enjoy!

Cornmeal Porridge Recipe


cornmeal porridge


2 cups water, room temperature
1/4 cup water, boiled
5 tbsp. cornmeal
3 tbsp. powdered milk
1/2 tsp. nutmeg, grated
1 piece of Spice and cinnamon stick
2 tbsp. sugar

In this picture: Cinnamon stick, grated nutmeg, and spice stick.
Add the cornmeal and the…
…. 2 cups of water. Heat on a very low flame the spice, cinnamon, grated nutmeg, cornmeal, and two cups of water. Allow to cook until the mixture is slightly thick then remove from heat.
Mix together the powdered milk and the hot water.
Add it to the cooked cornmeal.

Mix well.

Sweeten with the sugar and serve hot.
I hope you enjoyed this post on Cornmeal Porridge.

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  1. says

    Sorry about the lumps. To avoid lumps use a strong fork to mix the porridge from the time you pour the water into the meal. Make sure to stir the water with the meal before you put on the fire. The flame should be low. You don’t really have to stir it much while it is cooking.

  2. says

    I tried this cornmeal porridge today to the letter. I must say it was bland but I did add more sugar and more spice and a tip of salt and coconut. I also used a whisk while stirring so as not to get lumps. I want to thank you for the wonderful recipe though. This was my first time making the porridge and I did enjoy it. My porridge was a bit thick. I just want to tell you that you are doing a great job with these recipes and having the pictures. It helps people like me lol who is a bad cook/learning. Also, being able to see how the texture/mix of the item(whether baked chicken/coo coo/roti)will look. Thank you so much for the site, I know it must be alot of work. Thanks

  3. Nicki Rambhai says

    Hi, just tried this and really enjoyed it! Added a couple of cloves and aniseed essence to it. Thanks again.

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