Go Back
Print
Jamaican Hominy Corn Porridge
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Servings: 4
Author: Dianne
Ingredients
  • 1 Cup Hominy Corn
  • 5 Cups Water or more as needed
  • 1/2 tsp. Salt
  • 2 1/2 Cups Coconut Milk Or 1 cup of milk can be used in place of 1 of the cups of coconut milk.
  • 2 Tbsp. Flour diluted in 1/4 cup of water
  • 1/4 Cup + 2 Tbsp. Condensed Milk
  • 2 tsp. Vanilla
  • 1 tsp. Nutmeg
  • 1/2 tsp. Cinnamon
Instructions

  1. **Pressure Cooker Method- Rinse the corn and place in pressure cooker with 5 cups of water and salt. Cover, and on high heat, when you start to hear the loud pressuring sound from the pot, start timing for 20 minutes.

  2. Cool down the pot and open to check the water level, add more water if needed and pressure again for another 20 minutes. Open and taste a couple different pieces if soft enough.

  3. Once corn is tender, add coconut milk & stir. Dilute flour in water and add to pot stirring 1-2 minutes until slightly thickened or desired thickness.
  4. Lower heat and add spices, vanilla, and condensed milk. Sweeten to your desired taste.

  5. ** Standard pot method - Rinse the corn and place in 5 cups of water with salt in a large pot and bring to a boil on high heat. Boil for about an hour or until the corn is tender. Once corn is ready, continue to follow above directions.

Recipe Notes

Porridge will thicken as it cools. Dilute with more milk or water as needed to thin out.