Jamaican Hominy Corn Porridge Recipe (2024)

FAQs

How long does hominy corn porridge take to cook? ›

Hominy corn porridge will thicken as it cools. Adding extra liquid, such as water, coconut milk or evaporated milk, before serving will help thin it out. It takes about 15-20 minutes for a pressure cooker to “come to pressure”, so the 30 minute cook time won't start until after this period finishes.

In Jamaica we make porridges of all kinds and any starchy vegetable can be turned into porridge. Locally favored versions are made from ingredients that include cornmeal, hominy corn, green banana, green plantain, peanut, and, of course, the requisite oats. Of all the porridges, cornmeal is our personal favorite.

Soaked prepared hominy, cooked at a gentle simmer, should take about 2 hours; it's done when the grains are chewy and tender but not chalky. Use a lid to control the intensity of the boil, and add more hot water as needed while the hominy cooks.

Treat dried hominy like you would dried beans by rinsing and soaking it in water for several hours (or up to overnight) before simmering on low heat until tender. For more flavor, you can opt to cook hominy in broth instead of water.

Soak overnight. You can skip this step, but the corn will take longer to cook.

In a food processor, combine one-third (8.5 ounces) of the ground hominy, one-third of the salt, and 1.75 ounces water. Pulse until very fine and the dough chases itself around the bowl, then process for 10 seconds longer. Turn off the processor. The resultant dough (masa) should be fine and very soft (fig.

In order to make hominy, you need corn. Flint corn is best- you can use the ornamental stuff you have, or find an heirloom or specialty variety if you like.

Preparing Hominy — Prepare hominy in a well ventilated room. Use 2 Tablespoons of baking soda to 2 quarts of water for 1 quart of dry field corn; you can double the recipe if your stainless steel pot is large enough. Add the baking soda to the water; bring to a boil while stirring to dissolve the baking soda.

Overall, Cornmeal is a good plant source of protein, fiber, and is gluten-free. Also, it's a rich source of complex carbohydrates, which means that you feel fuller for longer. Lastly, it's a good source of vitamin A, which helps the function of the kidneys, lungs, and heart and It's low in fat and calories.

What is the healthiest porridge to eat? ›

Steel-cuts and rolled oats have a lower glycemic index than quick oats, potentially making them the best choices for blood sugar control.

Sunday- Ackee, Callaloo, Hardough Bread, Fried Plantains, Soft-boiled Egg, Beef Liver and boiled Green Bananas, Hot Chocolate (from home-made Jamaican chocolate) or Coffee, Butter, Roast & Fried Breadfruit, Fried Dumplings, Fried Bammy, Bacon or Ham, and Water.

Hominy is generally quite good for you. It contains roughly just 119 calories and 1.5 grams of fat per cup, but also about 24 grams of carbohydrate, which is fairly high. It's also a good source of fibre and iron. Maize is high in niacin (vitamin B3) that the body usually isn't able to exploit.

Partially cover the pot as needed to regulate heat, but don't cover completely or hominy may turn gummy. Check occasionally, adding hot water from a kettle, as needed, to keep the corn covered by about an inch. The hominy is done when it's no longer chalky but retains some texture.

The hominy will provide a wonderful texture to your soup. It is almost like putting pasta in your soup, but it won't disintegrate if you overcook it. It's just really good.

Mix together maize meal with cold water to form a sludge. Boil remaining water and salt in a heavy-based pot with a lid. Over medium to low heat, stir maize meal mixture into the boiling water. Cover with a lid then simmer for at least 30 minutes, stirring occasionally.

(You'll finish the cooking after removing the kernels from the alkaline solution and the crunchy ones will soften in your cooking liquid long before most become too soft. )

White hominy is a good source of omega-6 fatty acids.

Yellow hominy has similar vitamins and minerals compared to white hominy. Yellow hominy also has small amounts of vitamin A (about 4 percent of the RDA per cup), but could otherwise be considered the same nutritionally as white hominy.

Corn kernels soaked in a lime or lye solution, which softens the tough outer hulls, make hominy grits. The outer hulls of hominy are removed after rinsing. Hominy is sold dried, ready-to-eat in cans (delicious in soups and stews), or dried and coarsely ground into hominy grits.