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Cornmeal Porridge (Cornmeal Mush)

Cornmeal porridge made just like my Grandma did when we stayed out at her farm. Cheap and easy to make, it's a sweet, filling breakfast!

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Cornmeal Porridge is a flexible breakfast that has many options to adjust to your liking, as the toppings are varied and plenty. Porridge is a great hot breakfast dish that you can whip up in a hurry and will leave you feeling satisfied until lunchtime.

cornmeal porridge or mush in a jadeite bowl with a spoon.

Cornmeal Porridge

Cornmeal Porridge and almost any porridge for breakfast is usually the meal of champions for good reason. It is the most important meal to get you started for the day. It is a comforting and filling dish and probably one of the most popular breakfast items for a lot of people.

Types of Toppings to Use

Cornmeal Porridge is usually thick and is thinned out with a cream or milk that you enjoy. You can use almond milk, cream, or any type of milk you prefer. The toppings usually are brown sugar or maple syrup. You can also add a dash of cinnamon or nutmeg, a few raisins, or your favorite sliced nuts to top it off.

Cooking Tip

Some cornmeal is finely ground and some is more coarse ground and it varies between brands. When cooking fine cornmeal it may only take a few minutes to cook and thicken.

cornmeal mush being spooned into a jadeite bowl

How to Make This Porridge

This is such a fast and easy breakfast! The basics are as follows below (see the recipe card for the entire instructions and ingredient amounts).

  • Bring 3 cups of water to a boil.
  • Mix the cornmeal, cup of water and salt.
  • Pour the cornmeal/milk mixture into the boiling water, whisking to avoid clumps.
  • Cook, stirring constantly, for 5-8 minutes until the mixture has thickened to your desired consistency.
  • Remove and place into serving bowls immediately.
  • Top with brown sugar and milk to serve.
cornmeal porridge or mush in a jadeite bowl with brown sugar and milk on top

More Great Breakfast Ideas

How to Store Leftovers

Cornmeal Porridge can be stored in an airtight container in the fridge for up to 3 days. It will thicken up in the fridge as it sits and when it is reheated you will need to stir and add in a bit of extra milk to thin it out to your liking. Just add your favorite toppings and it’s another hearty breakfast meal.

My Grandma made this all the time when we were kids out visiting her at the farm. It’s a very frugal Depression-era breakfast that was filling, and it was one of her favorites. Now, as an adult, I can’t help but think of her whenever I make it for my own family.

Happy Cooking

Love,

Karlynn

Cornmeal Porridge (Cornmeal Mush)

Cornmeal porridge made just like my Grandma did when we stayed out at her farm. Cheap and easy to make, it's a sweet, filling breakfast!
5 from 3 votes
Prep Time
5 minutes
Cook Time
5 minutes
Course
Breakfast
Cuisine
American
Servings
4
Calories
153
Author
Karlynn Johnston

Ingredients
 

  • 4 cups water divided
  • 1 cup fine yellow cornmeal
  • 1/2 teaspoon salt

Instructions
 

  • In a large saucepan, bring 3 cups of water to a boil.
  • In a small bowl, mix together the cornmeal, one cup of water and the salt.
  • Slowly pour the cornmeal/milk mixture into the boiling water, whisking constantly to avoid clumps.
  • Bring it to a low boil then reduce the heat to low.
  • Cook, stirring constantly, for 5-8 minutes until the mixture has thickened to your desired consistency. This will depend on the type of cornmeal you used in the recipe, finer ground cornmeal will cook faster, and coarser cornmeal will take longer. taste test to make sure the cornmeal isn't crunchy still.
  • Remove and place into serving bowls immediately – it starts to gel fast once it cools.
  • Top with brown sugar and milk to serve.

Recipe Notes

  • Cook time will depend on how coarse your cornmeal is. The finer the cornmeal, the faster it will cook, and vice versa.

Nutrition Information

Calories: 153kcal, Carbohydrates: 29g, Protein: 4g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 304mg, Potassium: 128mg, Fiber: 4g, Sugar: 1g, Calcium: 10mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Cornmeal porridge made just like my Grandma made when we stayed out at her farm.  Cheap and easy to make, it's a sweet, filling breakfast!

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Breakfast and brunch Cornmeal

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Lee says

    MY grandmother used to make this often (and I’m old.) It’s been years since I’ve eaten it and it brought back memories. It’s just as good now as it was back then.5 stars

  2. Jeanne says

    Love this and forgotten about it. It’s awesome for gluten-free folks as well. This recipe makes a lot! How do I use the leftovers maintaining the nice smooth texture? Thanks so much!

  3. Charieese J Seals says

    Where is the “cornmeal/milk mixture”? Where is and how much milk is to be used? The recipe only calls for water.

    • Jackie says

      The milk is added to your bowl after you place your serving in the bowls, and the amount of milk would be how much you want.5 stars

  4. Mel says

    I thought I was the only one who grew up on this! Try Jamaican cornmeal porridge, which my husband introduced me to if you can. It’s maybe the best thing you’ll eat; it has condensed milk, vanilla, nutmeg…and it’s cooked longer until it’s super smooth. Sometimes he adds hominy corn which adds a great textural component.5 stars

5 from 3 votes

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