Corn Porridge


  • 1 Cup Hominy Corn
  • 2 cups Coconut milk (Skim milk can substitute)
  • 3-5 cups water
  • 3 tablespoons flour
  • 6 tablespoons water
  • 1/2 tsp. salt
  • brown sugar to taste
  • 1 teaspoon nutmeg to taste
  • vanilla – optional


  1. Put the Hominy corn in a slow cooker and fill with 3-5 cups water and leave for 5-6 hours (or Overnight). Be sure the Hominy corn is completely submerged and there is enough water to leave it overnight. Add a teaspoon of salt to taste (option). If you do not have a slow cooker you can leave hominy corn to soak in water overnight.
  2. Pour coconut milk in a pot and boil on a medium/high burner
  3. Drain the water from the corn
  4. Pour the Hominy corn in the pot with the coconut milk.
  5. Mix the 3 tablespoons of flour and 6 tablespoons of water together to make a paste.
  6. Pour the flour and water paste in to the pot and mix
  7. Sweeten with sugar to taste
  8. Add vanilla to taste (Optional)
  9. Stirring constantly to prevent lumping.
  10. Sprinkle nutmeg to taste
  11. Continue cooking and let it simmer over low heat.
  12. Cook for about 10-15 mins. then serve.

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