July 12, 2014

cameraWatch our step-by-step video for this recipe below

 
Hominy Corn Porridge: Do you have a food that you didn’t like as a child but fell in love with as an adult? Well, for me that food is Jamaican Hominy Corn Porridge. When I was growing up it was my least favourite of all the Jamaican porridges. And there are many: peanut, green banana, rice, cornmeal, oatmeal and so on. Now don’t mistake Hominy Corn Porridge for Cornmeal Porridge. Coconut milk is used to make hominy porridge so they actually have different flavours as well as textures.

Hominy corn is basically dried corn kernels. In the U.S. it’s coursely ground to make hominy grits. In Jamaica, it’s used mostly to make porridge, but is also ground. When I was young hominy corn kernals would be soaked overnight in lye water made with ashes and water. The solution would remove the skin from the kernels. However today you can buy them peeled, dried and ready to cook. You can also buy them whole or cracked, but I like to use the cracked kernals for this recipe because they cook quicker.

Traditionally condensed milk is used to sweeten the porridge … and I love it! But you can use sugar instead, or a combination of the two. If you like a creamy yet textured porridge  (the cooked kernals are chewy), you’ll love the sweet and simple flavours of this delicately spiced porridge. Today I have a whole new appreciation of Hominy Corn Porridge, a dish that makes a mighty good way to start the day.

Ingredients

1 cup Hominy Corn
6 cups Water
1/4 tsp Salt
1 Cinnamon Stick
2 cups Coconut Milk
1/2 cup Corn Starch
1/2 tsp Nutmeg, grated
2 tsp Vanilla flavouring
1/2 cup Evaporated Milk
1/2 cup Sweetened Condensed Milk

Method

1. Rinse the corn, place in a pot and soak overnight in 6 cups of water.
2. In same pot,  boil corn for 20 to 30 minutes with salt and cinnamon stick  until tender; lower heat
3. In a small bowl, dissolve corn starch by mixing it with some coconut milk; stir into remaining coconut milk
4. Turn stove to High and add the coconut milk with starch to pot;  stir porridge until thickened
5. Add nutmeg, vanilla and evaporated milk, stirring after each addition
6. Add condensed milk to sweeten the porridge, or sugar to taste

Serves 4

How to make Traditional Coconut Milk
1. Using a food processor or hand grater, grate the flesh of 1 coconut
2. In a bowl, add 2 cups of water to the grated coconut and squeeze
3. Pour the mixture into a large strainer and press coconut to extract 2 cups of milk

Substitution Tips: If using canned coconut milk, combine 1 cup coconut milk with 1 cup water to make 2 cups. You can use either whole or cracked hominy corn kernals. Whole kernals take longer to cook. The timing for the recipe is based on using cracked corn.

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Fay

I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.

Fay

10 Comments

  • Reply
    freda
    February 19, 2013

    Hi Faye,
    i would like to try this receipe, but it is hard to find hominy corn here. Can corn on the cob be used as a substitute?
    Look forward to hearing from you.

    • Reply Cook Like A Jamaican
      February 19, 2013

      Hi Freda,
      I’m not sure where you live but it shouldn’t be difficult to find hominy corn. It may also be called cracked corn or dried corn. If you have a Mexican or South American community where you live you should be able to find it. Corn on the cob will have the skin on the kernals still. I’m really not sure how it will work out, but if you try it let me know. Blessings, Fay

  • Reply
    LaTisha
    February 19, 2013

    Thank you so much. I requested this recipe about the time that I joined your blog. So thank you very much for doing this. Will try very soon.

  • Reply
    Dee
    February 19, 2013

    Love this porrige. Have not made it in a long while.

  • Reply
    Maria
    February 21, 2013

    Does your final product still have the hull on? Even some of the canned hominy available in ethnic foods sections has the hull. Trying to make it just like my Jamaican husband loves. Thanks for helping me learn.

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      February 25, 2013

      Hi Maria,
      Thank you for getting in touch. You don’t want the hull to still be on the corn. I explain in the video that when I was young it was removed by soaking it a water solution. However, today you can buy dried hominy corn with the hull removed. You may also find it also called cracked corn. Blessings, Fay

  • Reply
    LadyBugCurves
    February 21, 2013

    Ms. Fay,
    I just want to thank you so much for this website. Being half Jamaican and not being able to grow up with my Jamaican dad who passed away when I was young left a void of this part of my life.
    I have been with a full blooded Jamaican man for 10 years now and have slowly learned how to cook authentic dishes. Your website touches on all the dishes I like and he misses!…. I LOVE surprising him with these meals!…. THANK YOU so much…
    Prayers of blessing be on to you…..

  • Reply
    September 20, 2013

    Thanks for your information. I really happy to know about the recipe, I would like to try this recipe. Thank you so much for sharing.

  • Reply
    debbie
    March 15, 2014

    If you’re in Canada…Bulk Barn stores have the yellow Jamaican type of hominy. I believe there are Bulk Barns in almost every province

  • Reply
    Natasha
    May 3, 2014

    Its just delicious

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