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Jamaican hominy corn porridge
Hominy porridge: whole hominy corn slow-cooked with coconut milk and spices
Hominy porridge is a weekend job in Jamaican homes from Spanish Town to Mandeville: the dried, hulled corn kernels need soaking overnight and a long, slow simmer before they burst open, tender and chewy, in a creamy coconut and spice base. The finished porridge is thick and comforting, sweetened with condensed milk and perfumed with cinnamon, nutmeg and vanilla, and it reheats beautifully through the week. The mistake many people make is adding the coconut and milk at the start, where they catch and burn during the long cook; boil the corn in water first. Look for dried white hominy at Caribbean or Latin shops, and remember the overnight soak. Chef's tip: stir in a spoonful of cornmeal or flour mixed with water at the end if you like it thicker, as many Jamaican cooks do.
- Total time
- 180 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 9 oz dried hominy cornsoaked overnight in plenty of water
- 2 litres water
- ½ tsp salt
- 1 ¾ cups coconut milk
- 1 cup whole milk
- ½ tsp grated nutmeg
- 1 tsp vanilla extract
- ½ cup sweetened condensed milkor to taste
- 2 tbsp fine cornmeal (optional)mixed with 4 tbsp water, optional
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Method
0/4 doneStep 1: Drain and rinse 9 oz dried hominy corn. Put it in a large pot with 2 litres water, 1 cinnamon stick and ½ tsp salt, bring to the boil and then simmer, partly covered, for 2–2½ hours, topping up with hot water so the corn stays covered.
140 minStep 2: It is ready when the kernels have burst open and are tender and chewy all the way through, with no chalky centre. Drain off all but about 300 ml of the cooking water.
Step 3: Add 1 ¾ cups coconut milk and 1 cup whole milk and simmer gently, stirring often, for 15 minutes so the liquid thickens and turns creamy. If you want it thicker, stir in 2 tbsp fine cornmeal and simmer 5 minutes more.
20 minStep 4: Take off the heat, remove the cinnamon and stir in ½ tsp grated nutmeg, 1 tsp vanilla extract and ½ cup sweetened condensed milk. Serve hot. It keeps for 4 days in the fridge; loosen with milk as you reheat.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 7 g
- Carbs
- 62 g
- Fat
- 12 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jamaican hominy corn porridge take?
- About 180 minutes in total: 10 minutes to prepare and 170 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of cinnamon stick?
- ½ tsp ground cinnamon per stick.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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