Hominy Corn Porridge
Image © Noel Cunningham

“This dish may seem like a pain to make but it’s well worth it in the end. If you’re a corn lover like myself, you will enjoy every sip that you take. In this recipe I mixed together the flour and cream of wheat to thicken the porridge. However, you can use flour or corn starch alone but I particularly love the flavour of the cream of wheat with it.” – Chef Noel Cunningham, Cuisine by Noel


Hominy Corn Porridge
Course: Soup
Cuisine: Caribbean
Servings: 5
Author: Noel Cunningham
  • 2 tsp. nutmeg grated
  • 2 tsp. vanilla flavouring
  • 1/2 cup cow’s milk or coconut milk optional
  • 1/3 cup sugar
  • Sweetened condensed milk to taste
  1. Rinse the corn and place in a pot of water to soak overnight.
  2. In the same pot, boil corn for 45 minutes to an hour (time depends on the corn used) with salt and cinnamon stick until tender; lower heat.
  3. In a small bowl, dissolve cream of wheat and flour by mixing it with some water. Turn stove to medium hear and add the coconut/cow’s milk and the combined starch to pot; stir porridge until thickened.
  4. Add nutmeg, vanilla and milk, stirring after each addition. Add condensed milk to sweeten the porridge and/or sugar to taste, if desired.
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