Corn Porridge
INGREDIENTS:
- 1 Cup Hominy Corn
- 2 cups Coconut milk (Skim milk can substitute)
- 3-5 cups water
- 3 tablespoons flour
- 6 tablespoons water
- 1/2 tsp. salt
- brown sugar to taste
- 1 teaspoon nutmeg to taste
- vanilla – optional
COOKING INSTRUCTIONS:
- Put the Hominy corn in a slow cooker and fill with 3-5 cups water and leave for 5-6 hours (or Overnight). Be sure the Hominy corn is completely submerged and there is enough water to leave it overnight. Add a teaspoon of salt to taste (option). If you do not have a slow cooker you can leave hominy corn to soak in water overnight.
- Pour coconut milk in a pot and boil on a medium/high burner
- Drain the water from the corn
- Pour the Hominy corn in the pot with the coconut milk.
- Mix the 3 tablespoons of flour and 6 tablespoons of water together to make a paste.
- Pour the flour and water paste in to the pot and mix
- Sweeten with sugar to taste
- Add vanilla to taste (Optional)
- Stirring constantly to prevent lumping.
- Sprinkle nutmeg to taste
- Continue cooking and let it simmer over low heat.
- Cook for about 10-15 mins. then serve.
If you enjoyed this recipe or have anything to add to then I’d love to hear your feedback mon.
omg… please stop… first saying mon is embarrassing.. and coming from a jamaican born and bred.. a whe u get dis yah eediat parridge recipe?
I am a Jamaican thru n thru and I love hominy / corn porridge it is one of my favorites. I have not had it in a long time but my mom used to make it all the time and it is absolutely DELICIOUS!!! @ Kay where in Jamaica are u from n have u seriously never had corn porridge? ARE YOU A big fan of porridge babes? I have tried a whole bunch of porridge such as corn porridge, cornmeal porridge, cho-cho porridge, rice porridge (infact I am gonna make some rice porridge now, I came on this site to look up suggested receipe) , oatmeal porridge, peanut porridge, green banana porridge, green plantain porridge and bulgur porridge just to name a few.