Creamy Jamaican cornmeal porridge cooked in coconut milk, finished with a drizzle of crispy chile-infused oil.
Cornmeal porridge is a beloved Jamaican breakfast staple, cooked slowly in coconut milk and often sweetened with condensed milk, vanilla, and warm spices like cinnamon and nutmeg. This version leans savory instead, finishing the classic creamy porridge with a drizzle of oil that's been infused with crispy scotch bonnet flakes, an unconventional but flavorful contrast to the porridge's natural sweetness and creaminess. The technique for good cornmeal porridge is the same regardless of sweet or savory direction: cornmeal must be mixed with cold liquid first to form a smooth slurry before it's whisked into the hot coconut milk, preventing lumps that plain pouring dry cornmeal into hot liquid would create. It then needs a long, slow simmer, stirred frequently, until it thickens to a smooth, spoonable consistency, usually 20-25 minutes. Served warm with the crispy chile oil swirled through just before eating, this is a genuinely different take on Jamaican breakfast porridge -- keeping the traditional cooking technique while shifting the flavor into savory-spicy territory.
Serves 5
Whisk cornmeal into cold water until smooth with no lumps.
Bring coconut milk to a gentle simmer in a saucepan with the cinnamon stick and salt.
Slowly whisk the cornmeal slurry into the simmering coconut milk, whisking constantly to prevent lumps.
Reduce heat to low and cook, stirring frequently, 20-25 minutes until thick and smooth. Stir in condensed milk if using.
In a separate small pan, heat oil over medium heat, add sliced scotch bonnet, and fry until crisp, about 2-3 minutes, watching closely so it doesn't burn.
Discard the cinnamon stick, ladle porridge into bowls, and drizzle with the crispy scotch bonnet oil and scallions.
Mix the cornmeal into cold water first, not hot liquid directly -- this is the key step to prevent lumps.
Stir frequently during the simmer since cornmeal can catch and scorch on the bottom of the pot.
Fry the scotch bonnet slices only briefly; they burn quickly and turn bitter if left too long in hot oil.
Skip the chile oil for the traditional sweet version, adding extra condensed milk and vanilla instead.
Add grated nutmeg on top for a warmer, more classic Jamaican flavor profile.
Use plant-based milk instead of coconut milk for a lighter version.
The porridge thickens considerably once chilled; store for up to 3 days and reheat with a splash of coconut milk or water to loosen.
Cornmeal porridge (also called cornmeal porridge or 'pap' in Jamaica) is a traditional breakfast dish rooted in the island's reliance on cornmeal as an affordable staple, typically cooked with coconut milk and warming spices.
Yes, though it thickens a lot once refrigerated -- reheat gently with extra liquid to bring it back to a spoonable consistency.
Skip the chile oil, add extra condensed milk, a splash of vanilla, and finish with grated nutmeg.
The cornmeal likely wasn't mixed into cold water first -- always make a smooth slurry before adding it to hot liquid.
Per serving (238g / 8.4 oz) · 5 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
