Crema de Maíz
A smooth Puerto Rican cornmeal porridge simmered with milk, cinnamon, vanilla, sugar, and butter for a warm breakfast.
Equipment
- Measuring cups and spoons
- Small mixing bowl
- Medium heavy-bottomed saucepan
- Whisk
- Silicone spatula or wooden spoon
- Four small serving bowls
Ingredients
Cornmeal porridge
- ½ cup 75 g fine yellow cornmeal
- 1 cup 240 ml cold water
- 2 cups 480 ml whole milk
- 1 cinnamon stick
- 3 tablespoons 38 g granulated sugar
- ¼ teaspoon fine salt
- 1 teaspoon 5 ml vanilla extract
- 1 tablespoon 14 g unsalted butter
Optional topping
- ⅛ teaspoon ground cinnamon for a light dusting
Instructions
Prepare the cornmeal mixture
- Place the fine cornmeal in a small mixing bowl. Gradually pour in the cold water while whisking until completely combined.
- Let the mixture stand for 1 minute, then whisk it again. It should look smooth and pourable, without pockets of dry cornmeal.
Warm the milk
- Add the whole milk, cinnamon stick, sugar, and salt to a medium heavy-bottomed saucepan.
- Place the saucepan over medium-low heat. Cook for 3–4 minutes, whisking occasionally, until the sugar dissolves and the milk is steaming gently.
- Do not allow the milk to reach a hard boil. Small bubbles around the edge are enough.
Cook the crema de maíz
- Whisk the cornmeal mixture again because some cornmeal may have settled at the bottom.
- While continuously whisking the warm milk, slowly pour the cornmeal mixture into the saucepan in a thin stream.
- Continue whisking over medium-low heat for approximately 2 minutes, until the mixture begins to thicken.
- Reduce the heat to low. Cook for another 6–8 minutes, stirring frequently and scraping the bottom and corners of the saucepan.
- The crema de maíz is ready when the cornmeal no longer tastes gritty or raw and the porridge is smooth, creamy, and thick enough to coat the back of a spoon. It should still flow slowly when poured.
Finish and serve
- Remove the saucepan from the heat. Remove and discard the cinnamon stick.
- Stir in the vanilla extract and unsalted butter until the butter melts completely and the porridge looks smooth.
- If the porridge is thicker than desired, whisk in warm milk 1 tablespoon at a time until it reaches your preferred consistency.
- Divide the crema de maíz among four small bowls. If desired, finish each serving with a very light dusting of ground cinnamon.
- Serve warm. Be careful when serving young children because thick porridge can hold heat beneath the surface.
Notes
- Correct cornmeal: Use finely ground yellow or white cornmeal. Do not use cornstarch, masa harina, coarse polenta, or corn muffin mix.
- Precooked flour: Precooked corn flour intended for arepas absorbs liquid differently and may produce a heavier texture. Standard fine cornmeal is the safest choice for this recipe.
- Preventing lumps: Always mix the cornmeal with cold water before adding it to the warm milk. Pour it slowly while whisking continuously.
- Preventing scorching: Use medium-low or low heat and scrape the bottom of the saucepan regularly.
- Consistency: The porridge will thicken as it stands. Remove it from the heat while it is still soft and pourable.
- Sweetness: Three tablespoons of sugar create a lightly sweet breakfast. Add another tablespoon only if you prefer a sweeter porridge.
- Milk substitutions: Evaporated milk, lactose-free milk, or unsweetened coconut milk can replace part of the whole milk. Coconut milk will change the flavor and nutrition.
- Dairy-free version: Use unsweetened coconut or oat milk and replace the butter with a dairy-free alternative.
- Family variations: Some Puerto Rican cooks add nutmeg, lemon peel, coconut milk, evaporated milk, almond extract, or sweetened condensed milk.
- Make ahead: Crema de maíz tastes best freshly prepared, but it can be made one day in advance.
- Storage: Transfer leftovers to shallow covered containers and refrigerate within two hours. USDA guidance recommends using most cooked leftovers within 3–4 days.
- Reheating: Add a splash of milk and reheat over low heat while whisking, or microwave in short intervals and stir between each interval. Reheat leftovers to 165°F (74°C).
- Freezing: Freezing is not recommended because the milk-based porridge may separate and become grainy after thawing.
- Allergens: This version contains milk. Plain cornmeal is naturally gluten-free, but anyone with celiac disease should use a package certified gluten-free because cross-contact is possible.