I have encountered several variations of this dish, probably due to different family traditions. Most people add milk to it, some add coconut milk. You can try these by substituting milk or coconut milk for half the broth.Cracked corn is available under different names. For example, the type used for chacá is a bigger grain than the one used for this dish. You can find the finer one needed for this dish under the names "crushed corn" and "coarse cornmeal" or "coarse ground cornmeal".