A creamy cornmeal porridge made with coconut milk, warm spices, and lightly sweetened with maple syrup. It’s a healthy, hearty alternative to oatmeal that makes for a simple and quick breakfast!
There’s no better way to start the day than with a hearty and healthy breakfast! Most days I opt for a bowl of oatmeal, a smoothie, or avocado toast when I’m in a real hurry. But sometimes I’m in the mood for something different.
This Jamaican cornmeal porridge recipe is the perfect alternative to oatmeal. It’s made in a similar way, boiling water, and in this case coconut milk, and then allowing the cornmeal to cook and thicken. Warm spices are added for flavor, and then it’s finished with a hint of maple syrup for sweetness.
Cornmeal porridge is a traditional Jamaican breakfast also called “Cog” or “Pop.” It’s a popular meal in Jamaican households. It’s made with cornmeal, coconut milk, condensed milk, cinnamon, and nutmeg. My vegan version uses reduced fat coconut milk to achieve a creamy texture, but instead of condensed milk, I add maple syrup to infuse it with sweetness.
It’s warm, comforting, and just sweet enough! Serve topped with your favorite fresh fruit.
Jump to:
Why This Recipe Works
- Quick and Easy to Make
- Creamy Texture
- Hearty Breakfast
- Healthy and Filling
- Naturally Sweetened
- Earthy Warm Spices
- Comforting
- A great alternative to oatmeal!
- Vegan
- Gluten-Free
- Dairy-Free
Ingredients and Notes
Cornmeal: I used Bob’s Red Mill Organic Cornmeal. It has a coarser texture than other brands. They leave the cornbran, and the corngerm in their cornmeal. As a result, it’s an excellent source of fiber, but does have a coarser consistency. If you’d like a fine ground cornmeal, I recommend Doudlah Farms Organic Yellow Cornmeal.
Coconut Milk: I used reduced fat coconut milk from a can to keep the calories down. Coconut milk is an excellent source of healthy fats known as medium-chain triglycerides (MCTs). They are more rapidly broken down by the body, and used as energy, rather than being stored as fat. The coconut milk adds a tropical flavor to the cornmeal, and also gives it a nice creamy texture.
Spices: Infuse the coconut milk with the flavor of cinnamon by using a cinnamon stick. Once the cornmeal is cooked, add in a touch of vanilla extract, nutmeg and salt.
Maple Syrup: Most recipes call for condensed milk. The condensed milk adds sweetness and a creamy consistency. However, to keep this recipe on the healthier side, and to make it vegan, I used maple syrup.
Tools and Equipment
Instructions
Bring Water and Coconut Milk to a Boil: Add 2 cups of water water and one full can of coconut milk to a large saucepan or medium pot over medium-high heat. Add the cinnamon stick and bring to a boil.
Whisk in Cornmeal: Once the water has come to a boil, reduce to low heat. Slowly add the cornmeal mixture a little at a time, whisking consistently to avoid any lumps from forming.
Cook and thicken: Reduce the heat to a simmer. Cook uncovered for about 10 minutes, whisking every now and again to prevent clumping.
Add in Flavors: Once the cornmeal has thickened add a teaspoon vanilla extract, nutmeg, salt, and maple syrup. Whisk together until combined. Remove from heat.
Serve: Remove cinnamon stick from pot. Add the porridge to 4 bowls, and serve topped with your favorite fruit and a dash of cinnamon.
FAQS
It is a good source of fiber. It is also a whole grain. However, it is more calorie dense than other grains. One cup of cornmeal is about 440 calories. When prepared with light coconut milk, and taking out the condensed milk, this recipe is a healthier take on the original. Condensed milk is high in calories and sugar. It’s also contains saturated fat. Using maple syrup, a natural sweetener, in place of condensed milk, reduces the overall calories, and fat in this recipe. You can also choose to leave the maple syrup out, or add less depending on how sweet you like your porridge! This recipe comes in at 300 calories per serving, with 9 grams of fat, 13 grams of sugar, 4 grams of protein, and 4 grams of fiber. See the recipe card for complete nutrition facts.
No! Cornmeal is not a bad carb, especially if you use an organic cornmeal with the cornbran and corngerm still included. It is a gluten-free whole grain that is high in fiber. Cornmeal becomes unhealthy when it is added to recipes that are high in saturated fat, or added sugar. To keep cornmeal healthy combine it with other nutrient rich ingredients, and avoid butter, oils, processed sugars, and dairy products that are high in saturated fat.
Cornmeal is a good plant source of protein, high in fiber, and gluten-free. It’s a rich source of complex carbohydrates which means that you feel fuller longer. In addition, it’s a good source of vitamin A which helps the function of the kidneys, lungs and heart. It’s low in fat and calories. So when preparing it, avoid adding heavy dairy products such as cream, butter, and cheese which will increase both the fat and calories, and make this otherwise healthy grain unhealthy.
Expert Tips
- Whisk consistently to avoid lumpy porridge.
- When buying your cornmeal use a fine cornmeal for a creamier texture, or use a coarse cornmeal for a heartier texture.
- Reduce the overall sugar by using half the maple syrup, or leave it out completely.
- Add any fruit you like on top, or serve plain with a dash of cinnamon or nutmeg.
- Reduce the overall fat and calories by substituting the coconut milk with almond milk or soy milk.
- Use coconut sugar instead of maple syrup if you prefer. Avoid brown sugar, as it is a refined sugar, and often not vegan friendly.
How to Store and Keep
Store in an airtight container in the refrigerator for up to 3 days. When ready to reheat transfer to a microwave safe bowl. Warm in the microwave for about 30-40 seconds. You may want to add more water or coconut milk to bring back the creamy texture as the cornmeal will thicken and gel when in the refrigerator.
More porridge and oatmeal recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Cornmeal Porridge
Ingredients
- 2 cups water
- 15 oz light coconut milk 1 can
- 1 cinnamon stick
- 1 cup cornmeal
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ cup maple syrup
- fresh fruit of choice
Instructions
- Add water and coconut milk to a large saucepan over medium-high heat. Whisk together to combine. Add the cinnamon stick and bring to a boil.
- Reduce the heat to a simmer. Slowly add the cornmeal a little at a time, whisking consistently to avoid any lumps from forming.
- Allow to cook uncovered for about 10 minutes, whisking every now and again to prevent clumping.
- Once the cornmeal has thickened add the vanilla, nutmeg, salt, and maple syrup. Whisk together until combined. Remove from heat.
- Remove the cinnamon stick from the pot. Add the porridge to 4 bowls, and serve topped with your favorite fruit and a dash of cinnamon.
Video
Notes
- Will keep in the refrigerator for up to 3 days. Warm in the microwave. You may want to add a bit more water or coconut milk to bring it back to a creamy texture, as it will firm up and gel when kept in the refrigerator.
- Whisk consistently to avoid lumpy porridge.
- When buying your cornmeal use a fine cornmeal for a creamier texture, or use a coarse cornmeal for a heartier texture.
- Reduce the overall sugar by using half the maple syrup, or leave it out completely.
- Add any fruit you like on top, or serve plain with a dash of cinnamon or nutmeg.
- Reduce the overall fat and calories by substituting the coconut milk with almond milk or soy milk.
- Use coconut sugar instead of maple syrup if you prefer. Avoid brown sugar, as it is a refined sugar, and often not vegan friendly.
Jen
I have cornmeal in my pantry and can’t wait to try this! I never thought about using it to make a sweet porridge. The combination of coconut milk and maple syrup sounds so good.
Claudia Lamascolo
I am going to so love this I never used cornmeal like this we always have tomato sauce on it I love this idea!
Katherine
I love the idea of cornmeal porridge! I can’t wait to try this. Also, I’m a sucker for nutmeg. Yum!
Dannii
I never would have thought to use cornmeal like this. It looks delicious.