Cheddar Cornmeal Porridge Recipes

CHEDDAR CORNBREAD

Steps:

• Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
• Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
• Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

JAMAICAN CORNMEAL PORRIDGE

Steps:

• Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth.
• Bring the mixture to a boil in a saucepan; whisk occasionally until beginning to thicken, about 5 minutes. Reduce heat when slow bubbles form. Stir frequently until as thick as you like, about 5 minutes. Add raisins.
• Remove from heat, cover, and let cool before serving, about 5 minutes.

CHEDDAR CORNMEAL PORRIDGE

Steps:

• In saucepan, bring milk and 2-3/4 cups (675 mL) water to boil.
• Gradually whisk in cornmeal, salt and pepper.
• Reduce heat and simmer, uncovered and stirring often, until grains are softened, about 10 minutes.
• Remove from heat; stir in cheese and butter until melted.

CORNMEAL PORRIDGE

Steps:

• 1. Bring water to boil and add salted.
• 2. Combine cornmeal and room temp water in a bowl. (Just enough water to cover cornmeal. Stir for 2 min and pour in hot water, keep whisking until combine to a thick-like liquid, turn flames down to medium (be mindful so not to get burn, hot cornmeal tends to flare up once combined in hot mixture and boiling rapidly ) adjust water if getting too thick.
• 3. Add coconut cream.
• 4. Cover and cook on low heat for 15 minutes. ( stir occasionally while cooking )
• 5. Stir in vanilla, cinnamon, and brown sugar , cook for another 5 min.
• 6. Remove from fire and add condensed milk. Let rest for 3 min, add nutmeg then serve.

SWEET CORNMEAL PORRIDGE AS MADE BY CC PEAN RECIPE BY TASTY

Steps:

• In a medium pot, combine the water, evaporated coconut milk, and cinnamon stick and bring to a boil over medium-high heat.
• Reduce the heat to medium and pour the cornmeal mixture into the pot, whisking constantly to prevent clumps. Cook, whisking occasionally to prevent sticking, for 10-12 minutes, until the cornmeal tender and cooked through.
• Remove the pot from the heat and stir in the salt, vanilla, condensed coconut milk, nutmeg, and raisins. If you prefer a thinner consistency, stir in up to ¼ cup hot water.
• Serve warm.
• Enjoy!