This Belizean Green Corn Porridge recipe is a classic Belizean beverage that has been enjoyed for generations in Belize. This type of porridge was traditionally served to babies (old enough to eat soft foods). The recipe calls for whole milk power which for me as a child was typically Dutch KLIM imported from the Netherlands in tins. These days the Mennonites in Belize offer fresh milk, but that’s a relatively recent thing.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Belizean Green Corn Porridge Recipe
- 6 tablespoons whole milk powder
- 4 whole green corn on the cobs (grated)
- 1 cup water
- 1 tablespoon margarine
- 1½ tablespoons dark brown sugar
- Pinch of sea salt
- Optional: cinnamon, nutmeg, vanilla for added flavor.
Instructions:
- Prepare Corn: Grate or blend fresh corn kernels. If using a blender, pulse with some water for a smoother texture.
- Mix Ingredients: In a pot, combine the corn, milk powder (or liquid milk), water, and margarine. Stir well to combine.
- Cook the Porridge: Place the mixture on medium heat. Stir continuously to prevent sticking, bringing it to a simmer.
- Add Sugar & Salt: Add sugar and salt. Continue to simmer and stir until the mixture thickens, about 10-15 minutes.
- Finish and Serve: Once thickened, remove from heat. Optionally, sprinkle with cinnamon or nutmeg. Serve warm.
Notes and Tips:
- For a vegan version of this recipe, you can substitute margarine with coconut oil or vegan butter, and use non-dairy milk powder.
- If you have a gluten allergy or intolerance, make sure to use certified gluten-free milk powder.
- To add more flavor to your porridge, you can mix in some cinnamon, nutmeg, or vanilla extract.
- Serve the porridge hot or cold, and garnish with fresh fruit, nuts, or shredded coconut.
Storage:
Leftover porridge can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stove with some additional liquid if it thickens too much.
We hope you enjoy this Belizean Green Corn Porridge recipe! Let us know in the comments if you have any modifications or tips to share.
This recipe is similar to Mayan Corn Atole.
Belizean Green Corn Porridge
A traditional Belizean Green Corn Porridge, made with fresh corn and simmered to creamy perfection. It’s a simple and delicious dish that can be enjoyed for breakfast or dessert.
- 4 ears fresh corn (or 2 cups/400g fresh corn kernels)
- 1/4 cup 30g powdered milk or 240ml dairy/plant-based milk
- 2 cups 480ml water
- 2 tablespoons 30g margarine or butter
- 1/4 cup 50g sugar
- 1/4 teaspoon salt
- Optional: cinnamon (nutmeg, vanilla)
- Grate or blend fresh corn kernels. If using a blender, pulse with some water for a smoother texture.
- In a pot, combine the corn, milk powder (or liquid milk), water, and margarine. Stir well to combine.
- Place the mixture on medium heat. Stir continuously to prevent sticking, bringing it to a simmer.
- Add sugar and salt. Continue to simmer and stir until the mixture thickens, about 10-15 minutes.
- Once thickened, remove from heat. Optionally, sprinkle with cinnamon or nutmeg. Serve warm.
Shop This Recipe
Coconut Oil
Rice and beans, sweet baking, and the occasional skillet of fried plantain all benefit from virgin coconut oil’s fragrance. Nutiva’s cold-pressed organic version is what natural-foods stores stock and what BNP recipes call for by name.
Desiccated Coconut
Desserts, coconut bread
Airtight Container
Recado paste, ground spices, and toasted pepitas all keep longer in glass with a silicone seal than in plastic. Weck’s tulip-shape glass jars are the editorial pick for spice and paste storage.
About Chica Post
Chica Post is Belizean by marriage and love. She has traveled across Belize — Corozal, Orange Walk, Dangriga, Stann Creek, and everywhere except Toledo — and has been to Mexico many times. She is raising two bilingual boys and keeping Belizean food alive in an American kitchen. She co-authored many of the original recipes on this site and took the photographs. She writes for the Belize News Post.
