Hominy Corn Porridge is a popular Jamaican breakfast and with a pressure cooker it's made easy! The creamy mixture of the tender and chewy hominy kernels, coconut milk, cinnamon and nutmeg makes for a delicious meal that can also be eaten at any time of the day.
Prep Time5 minutesmins
Cook Time35 minutesmins
Wait Time15 minutesmins
Total Time55 minutesmins
Course: Breakfast, Brunch
Cuisine: Caribbean, Jamaican
Keyword: corn, Hominy, porridge, pressure cooker
Servings: 6
Author: Monique Creary
Equipment
Pressure cooker
Ingredients
2cupshominy corn
4.25cupswater(approx. 1 L)
1cancoconut milk(400 mL)
2stickscinnamon
1/2tspgrated nutmeg
1/2tspsalt
1/2cupsweetened condensed milk(125 mL)
Instructions
In a large bowl, rise and drain the hominy corn until the water runs clear (2-3 times)
Add the corn, water, coconut milk, nutmeg, cinnamon sticks and salt to the pressure cooker pot and stir until combined.
Secure lid, making sure the pressure-release valve is in the sealing position.
Depending on your brand of pressure cooker, use the manual setting and set the cooking time for 30 minutes on high pressure.
It will take about 15 minutes for it to come to pressure. After the cooking time is done flip the valve for natural release.
Once the pressurized steam is released, open the lid. The mixture should be greatly reduced and thick. Stir in your sweetened condensed milk, vanilla and additional water in order to achieve your desired consistency. Remove cinnamon sticks.
Cook for an additional 5 minutes on the saute setting. Serve warm.
Notes
After the initial pressure cook, make sure the hominy is cooked properly. It should have an al dente consistency and "mush" only when you apply a good deal of pressure to it between your fingers.
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.