Ingredients
Method
- Rinse corn kernels with water in a large bowl 2-3 times until the water runs clear.
- Add 500 ml (2 cups) of water to the bowl and leave to soak overnight.
- Drain water from the corn. Transfer corn to a large saucepan and to that add 500 ml of water. Bring to a boil and turn heat down to low. As the water in the porridge recedes, top with hot water. Cook until you are able to squash the corn is tender and you are able to squash the corn with your fingers. This should take about 2 hours.
- Make a slurry with 1 tablespoon of cornmeal and water, Stir into corn porridge. Add salt, nutmeg and cinnamon and cook for a further 10 minutes.
- Sweeten with sweetener of your choice and drizzle with evaporated milk.
Notes
Soak the hominy corn overnight. This drastically reduces the cooking time.
Add more water if needed. If the water in the porridge recedes or the porridge gets too thick, add hot water.
Thicken the porridge with cornmeal. This prevents the porridge from becoming watery when sugar and milk added to it.