Puerto Rican Crema de Maiz (Cornmeal breakfast cereal)
A creamy and comforting Puerto Rican-style hot cereal made with fine cornmeal, milk, sugar, and cinnamon. This nostalgic breakfast is perfect for slow mornings and brings warmth with every bite.
Print Recipe
Equipment
- 1 Pot
Ingredients
- 1 cup milk regular, coconut, or preferred type
- 2 tablespoons fine cornmeal not coarse
- 1 tablespoon butter
- 1-2 tablespoons sugar white or brown
- 1 cinnamon stick optional
- 1 pinch salt
- Ground cinnamon for dusting
Instructions
- In a small saucepan over medium heat, add milk, butter, cinnamon stick, cornmeal, sugar, and salt.
- Using a whisk, stir constantly to avoid lumps. The mixture will begin to thicken after 2–3 minutes.
- Once it reaches a creamy consistency with bubbling, turn off the heat. The mixture will continue to thicken as it cools.
- Pour into a shallow bowl or plate. Top with the cinnamon stick and a dusting of ground cinnamon.
- Let cool slightly before serving and enjoy!
Notes
- For a larger batch, simply double or triple the ingredients.
- My favorite milk is Coconut milk. It adds a rich tropical flavor, but any milk will work just fine.
- Don’t skip the pinch of salt—it helps balance the sweetness beautifully!