What's cooking: Hominy Corn Porridge - WCAX.COM Local Vermont News, Weather and Sports-

What's cooking: Hominy Corn Porridge

Posted: Updated:

Chef Julian Perkins of Jamaican Jewelz makes Hominy Porridge.



  • 1 Cup Hominy Corn
  • 2 cups Coconut milk (Skim milk can substitute)
  • 3-5 cups water
  • 3 tablespoons flour
  • 6 tablespoons water
  • ½ tsp. salt
  • Brown sugar to taste
  • 1 teaspoon nutmeg to taste
  • Vanilla - optional


  • 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.
  • Pour coconut milk in a pot and boil on a medium/high burner
  • Drain the water from the corn
  • Pour the Hominy corn in the pot with the coconut milk.
  • Mix the 3 tablespoons of flour and 6 tablespoons of water together to make a paste.
  • Pour the flour and water paste in to the pot and mix
  • Sweeten with sugar to taste
  • Add vanilla to taste (Optional)
  • Stirring constantly to prevent lumping.
  • Sprinkle nutmeg to taste
  • Continue cooking and let it simmer over low heat.
  • Cook for about 10-15 minutes then serve.
Powered by Frankly
All content © Copyright 2000 - 2017 WCAX. All Rights Reserved. For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.