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Cornmeal Porridge is a flexible breakfast that has many options to adjust to your liking, as the toppings are varied and plenty. Porridge is a great hot breakfast dish that you can whip up in a hurry and will leave you feeling satisfied until lunchtime.
Cornmeal Porridge
Cornmeal Porridge and almost any porridge for breakfast is usually the meal of champions for good reason. It is the most important meal to get you started for the day. It is a comforting and filling dish and probably one of the most popular breakfast items for a lot of people.
Types of Toppings to Use
Cornmeal Porridge is usually thick and is thinned out with a cream or milk that you enjoy. You can use almond milk, cream, or any type of milk you prefer. The toppings usually are brown sugar or maple syrup. You can also add a dash of cinnamon or nutmeg, a few raisins, or your favorite sliced nuts to top it off.
Cooking Tip
Some cornmeal is finely ground and some is more coarse ground and it varies between brands. When cooking fine cornmeal it may only take a few minutes to cook and thicken.
How to Make This Porridge
This is such a fast and easy breakfast! The basics are as follows below (see the recipe card for the entire instructions and ingredient amounts).
- Bring 3 cups of water to a boil.
- Mix the cornmeal, cup of water and salt.
- Pour the cornmeal/milk mixture into the boiling water, whisking to avoid clumps.
- Cook, stirring constantly, for 5-8 minutes until the mixture has thickened to your desired consistency.
- Remove and place into serving bowls immediately.
- Top with brown sugar and milk to serve.
More Great Breakfast Ideas
How to Store Leftovers
Cornmeal Porridge can be stored in an airtight container in the fridge for up to 3 days. It will thicken up in the fridge as it sits and when it is reheated you will need to stir and add in a bit of extra milk to thin it out to your liking. Just add your favorite toppings and it’s another hearty breakfast meal.
My Grandma made this all the time when we were kids out visiting her at the farm. It’s a very frugal Depression-era breakfast that was filling, and it was one of her favorites. Now, as an adult, I can’t help but think of her whenever I make it for my own family.
Happy Cooking
Love,
Karlynn
Cornmeal Porridge (Cornmeal Mush)
Ingredients
- 4 cups water divided
- 1 cup fine yellow cornmeal
- 1/2 teaspoon salt
Instructions
- In a large saucepan, bring 3 cups of water to a boil.
- In a small bowl, mix together the cornmeal, one cup of water and the salt.
- Slowly pour the cornmeal/milk mixture into the boiling water, whisking constantly to avoid clumps.
- Bring it to a low boil then reduce the heat to low.
- Cook, stirring constantly, for 5-8 minutes until the mixture has thickened to your desired consistency. This will depend on the type of cornmeal you used in the recipe, finer ground cornmeal will cook faster, and coarser cornmeal will take longer. taste test to make sure the cornmeal isn't crunchy still.
- Remove and place into serving bowls immediately – it starts to gel fast once it cools.
- Top with brown sugar and milk to serve.
Notes
- Cook time will depend on how coarse your cornmeal is. The finer the cornmeal, the faster it will cook, and vice versa.
Nutrition
Lee says
MY grandmother used to make this often (and I’m old.) It’s been years since I’ve eaten it and it brought back memories. It’s just as good now as it was back then.
Jeanne says
Love this and forgotten about it. It’s awesome for gluten-free folks as well. This recipe makes a lot! How do I use the leftovers maintaining the nice smooth texture? Thanks so much!
Charieese J Seals says
Where is the “cornmeal/milk mixture”? Where is and how much milk is to be used? The recipe only calls for water.
Jackie says
The milk is added to your bowl after you place your serving in the bowls, and the amount of milk would be how much you want.
Mel says
I thought I was the only one who grew up on this! Try Jamaican cornmeal porridge, which my husband introduced me to if you can. It’s maybe the best thing you’ll eat; it has condensed milk, vanilla, nutmeg…and it’s cooked longer until it’s super smooth. Sometimes he adds hominy corn which adds a great textural component.