Belizean Green Corn Porridge Recipe

This Belizean Green Corn Porridge recipe is a classic dish 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.

Ingredients:

• 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 salt

Instructions:

1. Dissolve the milk powder in ½ cup water and set aside.
2. Grate the corn and mix it with 1 cup of water. Strain the mixture.
3. In a small saucepan, bring the corn and water mixture to a boil over medium-high heat. Reduce the heat and let it simmer for 10 minutes.
4. Remove the saucepan from the heat and add the margarine, brown sugar, salt, and milk powder mixture. Stir well to combine.
5. Return the saucepan to the heat and simmer for an additional 5 minutes or until the porridge reaches your desired consistency.
6. Let the porridge cool for a few minutes before serving.

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.
• 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.