Start Your Morning with This Maple-Infused Cornmeal Porridge

Cornmeal Porridge with Fruit Preserve

Cornmeal porridge is a breakfast staple in many Indigenous homes. Once you try this version with maple water and fruit preserve topping it will quickly become a favorite.

Cornmeal Porridge with Fruit Preserve

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 4


  • 4 cups (1 litre) maple water
  • 2 cups (500 ml) yellow cornmeal, medium grind
  • 4 cups (1 litre) of fresh or frozen berries
  • 1 cup (250 ml) of water
  • 2 tbsp (30 ml) of sugar
  • 4 tsp (20 ml) maple syrup


  1. In a pan, bring maple water to a boil then reduce to a simmer.
  2. Stir in cornmeal and fold gently (do not stop or the mixture will clump together). Remove from heat after 8 minutes.
  3. Prepare fruit preserve: Mix berries, water and sugar in a pot. Simmer for 15 minutes, until the mixture has reduced by half.
  4. Divide cornmeal into four bowls. Top off with fruit preserve and maple syrup. Serve with berries.


  • If the porridge is too watery for your liking, cook cornmeal longer until it reaches the desired thickness.
  • If you do not have maple water, you can make your own by mixing 1 tbsp (15 ml) of maple syrup with 2 cups (500 ml) of water.
  • Once cooled, leftover fruit preserve can be stored in an airtight container for up to 2 weeks in the fridge.

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Source: (NC)

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