Cornmeal Porridge The West Indian Store Brand Coarse

Net Wt. 500g

The West Indian Store Brand Cornmeal is made from ground dried corn. Also known as maize flour, Cornmeal is high in protein low in fat and free from gluten and artificial preservatives. Use in baking to add texture and flavour to biscuits and cookies and for making delicious cornbread. Cornmeal is great too for making traditional Jamaican-style cornmeal porridge, classic creamy polenta dishes tasty American-style corndogs and can also be used as a thickener for soups and stews.

How to make Cornmeal Porridge

Jamaican-style cornmeal porridge is generally with this Cornmeal as a general ingredient, and sweetness, fruits and a variety of milks can be used to tailor, here is a recipe to follow.

Jamaican Cornmeal Porridge

Ingredients: 1 cup fine yellow cornmeal, 3 cups water, 1 cup coconut milk, 1/2 teaspoon salt, 1/4 cup sweetened condensed milk (or to taste), 1 teaspoon vanilla extract, 1/2 teaspoon ground nutmeg & 1/2 teaspoon ground cinnamon.

Instructions:

In a bowl, mix cornmeal with 1 cup of water to make a paste. Bring 2 cups of water to a boil in a large saucepan, then slowly add the cornmeal paste, stirring constantly to prevent lumps.

Add the salt and coconut milk, and reduce the heat to low. Simmer for 10-12 minutes, stirring frequently until the porridge thickens. Stir in the condensed milk, vanilla extract, nutmeg, and cinnamon. Adjust sweetness to taste.Serve hot.

Trinidadian Cornmeal Porridge

Ingredients: 1 cup coarse yellow cornmeal, 4 cups water, 1/2 teaspoon salt, 1/2 cup evaporated milk, 1/4 cup sugar (or to taste), 1 teaspoon vanilla extract, 1/2 teaspoon & mixed spice or cinnamon

Instructions:

Dissolve the cornmeal in 1 cup of water to form a smooth mixture. Bring the remaining 3 cups of water to a boil in a pot, then add the salt. Gradually whisk in the cornmeal mixture, reducing heat to prevent splattering.

Cook on low heat, stirring often, until the porridge thickens and the cornmeal is cooked, about 15-20 minutes.Remove from heat and add evaporated milk, sugar, vanilla, and mixed spice. Adjust sweetness to taste.Serve warm.

Dominican Cornbread (Pan de Maíz)

Ingredients: 1 1/2 cups cornmeal, 1/2 cup all-purpose flour, 1/2 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup milk, 2 eggs, 1/3 cup vegetable oil & 1/4 cup corn kernels (optional)

Instructions:

Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.

In another bowl, whisk together milk, eggs, and vegetable oil. Mix the wet ingredients into the dry ingredients until just combined. Fold in corn kernels if using.

Pour the batter into the prepared baking dish and smooth the top.Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean. Let cool before slicing. Serve warm or at room temperature.

Puerto Rican Cremita de Maiz (Corn Pudding)

Ingredients: 1/2 cup cornstarch, 4 cups whole milk, 1/2 cup sugar, 1/4 teaspoon salt, 1 teaspoon vanilla extract & Cinnamon for garnish.

Instructions:

In a saucepan, dissolve the corn-starch in 1 cup of milk to make a slurry. Add the remaining milk, sugar, and salt to the saucepan and cook over medium heat, stirring constantly to prevent lumps.

When the mixture thickens and starts to bubble, reduce the heat to low and continue to cook for a few more minutes until it reaches a pudding-like consistency. Remove from heat and stir in the vanilla extract. Pour into serving dishes and refrigerate until set, about 2 hours.

Sprinkle with cinnamon before serving.

Ingredients

100% Cornmeal.