Cornmeal Porridge

The most common Jamaican porridge is cornmeal Porridge. The old folks call it "Pop" or "Cog". And this porridge is known as a sort of cleanser because the cornmeal is supposed to be rough enough to mildly pass through your digestive system.


  • 1 cup Yellow Cornmeal (coarse or fine)
  • 4 cups Water
  • ¼ cup Half and Half (or Milk)
  • ½ cup Sweetened Condensed Milk
  • 2 tbsp. Sugar
  • ¼ tsp. Nutmeg (ground)
  • ¼ tsp. Cinnamon (ground)
  • Vanilla Flavoring (2 drops)

Add cornmeal to a bowl, and then pour enough water into the bowl to cover the cornmeal. Use a fork to mix the cornmeal in the bowl to let the water and cornmeal mix loose and watery.

Bring the 4 cups of water to boil in a saucepan. Turn the heat to medium.

Slowly pour the water and cornmeal into the saucepan while stirring with a fork. You will have to stir the mix continuously for about 3 minutes. Make figure eight patterns if you like; this will stop the cornmeal from forming lumps. Be careful from this point on.

The porridge will splash and burn your hand if the heat is too high. Turn the fire down even more if the splashes from the pot become large. Cover the pot and let simmer for about twenty minutes. Occasionally stiring the mixture in the pot.

Turn off the fire but do not remove the pot from the stove. Now add all the ingredients, except the nutmeg. Stir to sweeten this Jamaican porridge and then taste it. Add more ingredients of your choice to get the desired taste. Serve in small soup bowls and sprinkle with ground nutmeg.

On Apr-08-18 at 16:26:12 PDT, seller added the following information: