Miss G’s Simple Jamaican Hominy Corn Porridge Recipe

Growing up as a child I loved pudding. Jamaican Hominy Corn Porridge, which uses condensed milk for sweetness and texture, can go a long way in satisfying a pudding urge! A perfect mix of cinnamon, nutmeg, vanilla and coconut milk flavors, the resulting hominy porridge is sure to be a favorite of all family members, and be ready – they many not be able to stop with just one serving!


  • 1 cup Hominy Corn (soaked overnight in 6-8 cups water)
  • 1 Cinnamon Stick
  • A pinch of Salt
  • 2 cups Coconut Milk
  • 1/2 cup Corn Starch
  • 1/2 teaspoon Nutmeg, grated
  • 2 teaspoon Vanilla flavoring
  • 1/2 cup Evaporated Milk
  • 1/2 cup Condensed Milk (Sweetened)


  1. Wash and rinse the hominy corn in running water. Fill a large bowl with 4-6 cups of water and soak the corn overnight in it.
  2. Once the corn is soaked sufficiently, add some cinnamon and sprinkle some salt in the same bowl and put it to boil over reduced heat.
  3. While the corn is boiling, take another mixing bowl and combine a small quantity of coconut milk with some corn starch. Once they form a smooth batter, with no lumps, add the remaining amount of coconut milk to it and stir.
  4. Immediately add this mixture to the pot containing the corn and raise the heat to medium-high.
  5. Keep stirring continuously as the mixture thickens.
  6. Grate the nutmeg and add it to this pot along with some evaporated milk and vanilla.
  7. After a couple of minutes, add the condensed milk (or a sweetener of your choice) to further sweeten the mixture. Keep stirring it constantly for few minutes. Serve hot.


  • Coconut milk could be prepared at home by grating the coconut, mixing it with two cups of water and then squeezing it through a muslin cloth or a strainer.
  • Corn can be used whole as well as cracked. However, cooking time gets reduced significantly while using cracked corn kernels.
  • If canned coconut is being used, then lighten it by adding a cup of water and then using it.