Harina de maíz is a creamy Dominican cornmeal-based porridge-like dish made with its namesake main ingredient: cornmeal. It can be served as a dessert, or as breakfast or dinner. It's a favorite of children and grownups and – better yet – it is quick, easy, and inexpensive.
By- Last reviewed . Published Jun 7, 2010
Why we ❤️ it
Travel from Punta Cana to Montecristi, and in every part of our tierrita, this is well-known and well-received. Harina de maiz (Dominican cornmeal pudding) was one of my favorite childhood breakfasts, and in turn, I try to make it for my daughter occasionally, although it may be just an excuse for me to have it.
An inexpensive dish with ingredients that are easy to find, you are going to love it. Making it is such a convenience, and it doesn't take long to have it on the table.
What's harina de maíz?
Harina de maíz is the Dominican name for corn meal, but also for a cornmeal-based porridge that contains whole milk, white sugar, and spices. Some people also love a touch of vanilla in it.
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.
Harina de maíz (Dominican cornmeal porridge).
Dominican porridge recipes
This is the kind of dish that should really be a dessert but is served as a breakfast or dinner dish same as other Dominican porridge and porridge-like recipes: Arroz con leche (rice pudding), Chacá (hominy pudding), Trigo con dulce (bulgur porridge), and Harina del negrito (Dominican farina).
- The coconut milk is my touch. If you are not using coconut milk, use an equivalent quantity of milk.
- The main tip I can give you is to keep stirring while it simmers, if you stop it will become clumpy.
- The dish will continue to thicken as it cools down, so stop a bit short of your preferred consistency.
- This is typically served hot or at room temperature.
About this recipe
Nearly every Dominican has had harina de maíz at home, and every mom has a special touch that makes theirs unique. The addition of coconut (optional) makes it even better, and more suitable as dessert if you want to serve it so.
This recipe yields 4 servings of about 1½ cup each.
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Harina de Maíz [Recipe + Video] Dominican Cornmeal Porridge
- Mix all the ingredients (minus the nutmeg) in a pot, let it rest for 10 minutes.
- Heat the mixture over medium heat until it breaks the boil while you stir constantly to prevent it from sticking or clumping.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 nutmegServe hot or at room temperature.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
More cornmeal recipes
Harina de maíz or cornmeal is a very popular ingredient in the Dominican Republic, and we have several harina de maíz recipes you'll enjoy.
You'll love Arepitas de maíz (golden brown crispy savory corn fritters), Pan de maíz, a cornmeal cake with a lovely spiced and sweet flavor, our beloved Arepa dominicana, a coconut and cornmeal mixture in a dense cake, the lesser-known Guanimo salado, a type of cornmeal tamal and great appetizer, and many more.
Harina de maíz is how cornmeal is known in many Latin American countries. It's best to check the specific recipe because the texture can be different depending on its inteded use.