What’s this all about?

We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

Recipes Breakfast Creamy Corn Breakfast Porridge
Creamy Corn Breakfast Porridge E-mail
Written by Anj   
Saturday, 16 May 2009 05:00

This breakfast porridge is made with whole corn flour. Not cornstarch, corn flour. Knowing what we like in our oatmeal, I experimented until I came up with this. Two of our daughters love it. One says she doesn’t like the texture. Children! *grin* This recipe is easily multiplied or divided. The only constant I maintain is half milk/half water. At times I use part buttermilk which gives the porridge a bit of a tang. We like it pretty thick. If you don’t want it as thick, I suggest reducing the corn flour to 1 cup. I use fructose in the recipe, which is sweeter than granulated sugar. If using granulated sugar, increase measurement to 1/3-1/2 cup.

Creamy Corn Breakfast Porridge


  • 3 c. milk
  • 3 c. water
  • 1 1/2 c. yellow dent corn flour
  • 1/4 c. fructose
  • raisins, as desired
  • chopped pecans, as desired


  1. Combine milk and water in a large saucepan.
  2. Stir in corn flour. At this point I stir in the raisins, because I like the way they plump when cooked with the corn flour. You can stir them in now, or when the porridge is cooked.
  3. Stirring constantly, heat porridge to boiling. Continue stirring and cook about 5 minutes longer.
  4. Stir in nuts, allow to cool slightly, and serve.

print recipe


Add comment

Security code

Latest Recipes

New Year’s Day Black-eyed Peas (Hoppin’ John)

New Year’s Day would not be complete in our home without eating a warm bowl of black-eyed peas ove…

Whole Wheat Chocolate Chip Cookie Cake

Hello, delicious! Crisp on the edges, soft and chewy in the middle, a slight caramel taste fro…

Koulourakia (Greek Braided Cookies)

    Koulourakia is a Greek cookie traditionally served at Easter time. When I first started baki…

Chocolate Nests

    What a delicious treat to celebrate spring and Easter time! These are so easy to make and a …

Chocolate Snickerdoodle

Don’t you hate it when you are standing in front of your pantry, eyes desperately scanning for som…

Latest Comments

Who’s Online

We have 74 guests online


Enter your email address:

Delivered by FeedBurner