Jamaican Turn Cornmeal Recipe | Traditional & Hearty
Whenever I’m craving the taste of home, one dish that always comes to mind is Jamaican Turn Cornmeal. Known on the island as “Tun Cornmeal”, this hearty dish is a true Jamaican comfort food, creamy, savory, and full of flavor. Growing up, it was a staple in my household, often enjoyed for lunch or dinner, and it always brought the family together around the table.
What makes this recipe so special is its blend of simple, humble ingredients that transform into something rich and satisfying. With saltfish for savoriness, bacon for smokiness, coconut milk for creaminess, and Scotch bonnet pepper for heat, every spoonful is packed with the essence of Jamaica.
The name “Turn Cornmeal” comes from the way the dish is cooked; you have to keep turning (stirring) the cornmeal until it reaches that perfect smooth, porridge-like texture. It takes a little patience, but the reward is a dish that’s both comforting and bursting with island flavor.
Whether you’re Jamaican, Caribbean, or just someone who loves bold, flavorful food, this Turn Cornmeal recipe is one you’ll want to try. It’s a one-pot wonder that pairs beautifully with fried plantains, callaloo, or even a side of stew chicken.
Step-by-Step Preparation
Whenever I make this dish, I like to prepare each element ahead of time so the cooking flows smoothly. Here’s how I do it:
Prepare the Saltfish
First, I rinse off the excess salt from the saltfish and then boil it twice for 10 minutes each time. This helps reduce the saltiness while keeping the fish flavorful. After cooking, I let it cool, remove the skin and bones, then pick it into small, bite-sized pieces.
Prep the Vegetables
Next, I dice the onion, sweet bell pepper, tomatoes, garlic, and Scotch bonnet pepper. I also chop the scallion and set them all aside along with the fresh thyme sprigs. Having everything ready makes the cooking easier and faster.
Mix the Base
To create a smooth, lump-free dish, I always prepare my liquids separately:
- Mix the coconut milk with 3/4 cup of water.
- Combine the refined Cornmeal with 1/2 cup of water to form a loose paste.
This step prevents clumps and ensures the Cornmeal cooks evenly.
Cooking the Jamaican Turn Cornmeal
Build the Flavor Base
In a medium skillet, I start by slightly browning the bacon to release that smoky flavor. Then I add the coconut oil and butter, followed by the saltfish and all the chopped vegetables. I sauté everything until fragrant, letting the onions soften and the tomatoes break down slightly.
Add the Coconut Milk
Next, I pour in the coconut milk mixture and bring it to a gentle boil. The aroma at this stage is incredible, creamy coconut mixed with thyme, Scotch bonnet, and bacon.
Stir in the Cornmeal
Once the liquid is bubbling, I slowly stir in the cornmeal paste while continuously mixing. This step is crucial to avoid lumps. I season with the seasoned salt and black pepper, then let it cook for about 2 minutes while stirring.
Simmer to Perfection
Finally, I reduce the heat, cover the skillet, and let it simmer for about 30 minutes, stirring every 5 minutes. The constant stirring keeps the Cornmeal smooth and creamy while absorbing all the rich flavors from the saltfish, bacon, and coconut milk.
By the end, I’m left with a thick, flavorful, and perfectly creamy Jamaican Turn Cornmeal that’s ready to serve hot.
Serving Suggestions
When I serve Jamaican Turn Cornmeal, I love to enjoy it hot, straight from the pot. It’s creamy, flavorful, and comforting on its own, but it also pairs beautifully with other Jamaican favorites. Some of my favorite pairings are:
- Fried Plantains – sweet and caramelized, they balance the savory Cornmeal perfectly.
- Steamed Callaloo or Spinach – adds a fresh, earthy touch.
- Avocado Slices – creamy and cooling, the perfect contrast to the Scotch bonnet heat.
- Brown Stew Chicken or Curry Goat – for a heartier meal, this cornmeal dish makes a fantastic side
Notes & Pro Tips
I’ve learned a few tricks over the years that make this recipe foolproof:
- Stir Constantly – The secret to smooth, creamy Cornmeal is stirring. Don’t let it sit too long, or it may clump.
- Spice Level – Scotch bonnet pepper is fiery! If you’re new to Jamaican cooking, start with a small piece and build up as you get comfortable.
- Fresh Ingredients Matter – Fresh coconut milk, thyme, and scallion really take this dish to the next level.
- Texture Control – If you like your cornmeal thicker, cook it a bit longer. For a softer, porridge-like texture, add a splash more coconut milk or water near the end.
Why This Recipe Works
This Jamaican Turn Cornmeal recipe is special because it balances flavor and texture beautifully. The saltfish adds a savory punch, bacon brings smokiness, coconut milk provides creaminess, and fresh herbs lift everything up. With every bite, you’ll taste the warmth and soul of Jamaican home cooking.
Storage Instructions
How to Store Leftover Cornmeal
If I ever have leftovers (which is rare because it’s that good!), I store them in an airtight container in the refrigerator. It keeps well for up to 3 days.
Reheating Tips
When reheating, I like to add a splash of water or coconut milk to bring back the creamy consistency. Gently warm it on the stove over low heat while stirring until smooth. You can also reheat it in the microwave, but I recommend stirring halfway through for even heating.
Freezing Option
For more extended storage, Turn Cornmeal can be frozen. Once cooled, place it in a freezer-safe container and store it for up to 1 month. To enjoy again, thaw overnight in the fridge and reheat with a bit of liquid for that fresh, creamy texture.
Jamaican Turn Cornmeal Recipe
Ingredients
Video
Notes
Required Kitchen Tools
To make this authentic Jamaican Turn Cornmeal recipe, I always like to have these tools ready:- Medium Pot or Skillet with Lid – for cooking the saltfish, bacon, and simmering the cornmeal.
- Wooden Spoon or Silicone Spatula – essential for stirring constantly to prevent lumps.
- Mixing Bowls – to prep the coconut milk and cornmeal mixtures before cooking.
- Sharp Knife & Cutting Board – for chopping vegetables and herbs.
- Measuring Cups & Spoons – to ensure the right balance of flavors.
Frequently Asked Questions (FAQ)
What is Jamaican Turn Cornmeal?
TurneCornmealeal, also called turnCornmealeal or Jamaican polenta, is a traditional Caribbean dish made with wiCornmealeal, coconut milk, herbs, and often saltfish. The name comes from the constant “turning” (stirring) required while cooking to achieve a creamy texture.
Can I make this recipe without saltfish?
Yes, absolutely! You can leave out the saltfish and bacon for a vegetarian version. To keep the flavor rich, I suggest adding extra vegetables like callaloo, spinach, or mushrooms.
What kind of cornmeal works best?
Refined (fine-grain) cornmeal is best for this dish. It gives a smooth, creamy texture. CoarCornmeal will make it more grainy and less traditional.
How spicy is Jamaican Turn Cornmeal?
The spice level depends on how much Scotch bonnet pepper you use. I usually add just a small piece for flavor and mild heat. If you prefer spicier food, add more, but be careful, Scotch bonnet is very hot!
Can I use canned coconut milk instead of fresh?
Yes, canned coconut milk works well if fresh isn’t available. I recommend using a full-fat version for the best flavor and creaminess.
How do I prevent lumps in cornmeal?
The secret is to mix cornmeal with water before adding it to the pot and stirring constantly while cooking. This prevents clumping and gives a silky-smooth finish.
What can I serve Turn Cornmeal with?
It’s delicious on its own, but I love serving it with fried plantains, steamed callaloo, or alongside Jamaican brown stew chicken for a complete meal.
Conclusion
Whenever I cook Jamaican Turn Cornmeal, it instantly transports me back to the island, a dish that’s hearty, comforting, and full of flavor. From the smokiness of bacon to the richness of coconut milk and the subtle heat of Scotch bonnet, every spoonful feels like home.
This recipe is more than just food; it’s a piece of Jamaican tradition that I’m proud to share. Whether you’re enjoying it on its own or pairing it with plantains, callaloo, or stew chicken, it’s guaranteed to satisfy.
So next time you’re craving an authentic taste of JaCornmealrab your cornmeal and coconut milk, and turn the pot until you’ve got this creamy, savory masterpiece.
Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.
