Served as a dessert, or as breakfast, Harina de Maiz (Cornmeal Pudding) is a comforting dish, a favorite of children and grownups alike.
Harina de Maiz (Cornmeal Pudding) was one of my favorite childhood breakfasts, and in turn, I try to make it for my daughter once in a while, although it may be just an excuse for me to have it.
We just came back from a trip from Punta Cana to Montecristi (and back). The longest distance you can travel in the Dominican Republic as the crows fly. It is on trips like these where we find new foods, recipes, and stories to share with you.
This is a dish that nearly every Dominican has had from their mother’s hand. It is the kind of dish that should really be a dessert but is served as a breakfast or dinner dish (same as Arroz con Leche, Chacá, Trigo con Dulce and others).
The reason why it became so widespread is that it’s sweet, simple, inexpensive, easy and fast to make. Everybody gets something out of it.
My mom always served it as dinner, and for me, it was like having dessert for dinner, not something that I’d suggest you do often, but I won’t judge you for having it. The addition of coconut (optional) makes it even better, and more suitable as dessert. Which is what it should be.
Harina de Maiz – Recipe & Video (Cornmeal & Coconut Pudding)
- 1 cup of cornmeal (harina de maíz)
- 6 cups of milk
- 2 cups of coconut milk (optional – see notes)
- 1 cup of brown sugar cane
- 1/2 teaspoon of salt
- 4 cinnamon sticks
- 1/2 tablespoon of cloves , or 1/4 teaspoon of clove powder
- A pinch of ground nutmeg
- Mix all the ingredients (minus the nutmeg) in a pot, let it rest for 10 minutes.
- Cook over medium heat until it breaks the boil. Stir constantly to avoid sticking.
- Once it starts boiling reduce heat to low. Cook and stir for another 4 minutes.
- Remove from the heat and pour into serving dishes. Sprinkle with nutmeg
- Serve hot or at room temperature.