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Recipes Breakfast Creamy Corn Breakfast Porridge
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Creamy Corn Breakfast Porridge E-mail
Written by Anj   
Saturday, 16 May 2009 05:00

This breakfast porridge is made with whole corn flour. Not cornstarch, corn flour. Knowing what we like in our oatmeal, I experimented until I came up with this. Two of our daughters love it. One says she doesn't like the texture. Children! *grin* This recipe is easily multiplied or divided. The only constant I maintain is half milk/half water. At times I use part buttermilk which gives the porridge a bit of a tang. We like it pretty thick. If you don't want it as thick, I suggest reducing the corn flour to 1 cup. I use fructose in the recipe, which is sweeter than granulated sugar. If using granulated sugar, increase measurement to 1/3-1/2 cup.

Creamy Corn Breakfast Porridge

Ingredients:

  • 3 c. milk
  • 3 c. water
  • 1 1/2 c. yellow dent corn flour
  • 1/4 c. fructose
  • raisins, as desired
  • chopped pecans, as desired

Preparation:

  1. Combine milk and water in a large saucepan.
  2. Stir in corn flour. At this point I stir in the raisins, because I like the way they plump when cooked with the corn flour. You can stir them in now, or when the porridge is cooked.
  3. Stirring constantly, heat porridge to boiling. Continue stirring and cook about 5 minutes longer.
  4. Stir in nuts, allow to cool slightly, and serve.

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