Isidudu (Creamy Corn Porridge)

By Yewande Komolafe

Updated December 9, 2025

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Sarah Smart.
Ready In
30 min
Rating
4(39)
Comments
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A classic across Xhosa and Zulu households in South Africa and its diaspora, isidudu is a slightly sweet, salty porridge that can be eaten any time of day, but is usually enjoyed as the first meal in the morning. This soft maize takes only a little bit of effort. The stone-ground cornmeal used here is cooked until tender and can evoke a wistful sense for cooks familiar with a daily routine of grits, cream of wheat or oatmeal to begin the day. A topping of sugar, cold butter, milk and optional dried fruit or nut butter surrenders to the warmth of the porridge, creating a colorful mosaic in your bowl and every bite.

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Ingredients

Yield:4 servings

  • 1 teaspoon fine sea salt

  • ½ teaspoon black pepper  

  • 1½ cups medium grind yellow or white cornmeal

  • 4 teaspoons granulated, turbinado or light brown sugar  

  • 2 tablespoons cold salted butter, for serving

  • ½ cup milk of choice (dairy or non-dairy), for serving

  • Currants, raisins, cranberries or any chopped dried fruit (optional), for serving

  • Peanut, almond or any nut butter (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

60 grams carbs; 18 milligrams cholesterol; 368 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 12 grams fat; 3 grams fiber; 271 milligrams sodium; 7 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a deep medium saucepan, combine 5 cups water with the salt and pepper. Set the pan over high heat and bring to a simmer. Reduce heat to medium and whisk in the cornmeal vigorously to create a uniform mixture and avoid lumps. 

  2. Step 2

    Cook cornmeal, whisking every 3 or 4 minutes, until smooth and creamy with little to no bite, about 20 minutes (see Tip). Add ¼ cup of water if the cornmeal starts to get too stiff to stir. 

  3. Step 3

    Transfer the porridge to four serving bowls and top each with sugar (1 teaspoon), a pat of cold butter (½ tablespoon) and milk (2 tablespoons), plus any optional toppings, if using.

Tip

  • To make this porridge without having to stir at all, follow Step 1, but use 3 cups of water instead. Once the cornmeal is added, bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, for 30 minutes. Use a wooden spoon to poke holes into the stiff porridge. Pour 1 cup water around the sides and in the holes. Cover and let simmer until the cornmeal is tender, about 15 minutes. Whisk until smooth and serve.

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Ratings

4 out of 5
39 user ratings
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Comments

Melissa

I made this as directed and it really hit the spot for the porridge I was craving. It’s like a cross between the cream of wheat from my childhood and a barely-sweetened cornmeal muffin. I’m adding this to the rotation of savory weekend breakfasts.

Read

Adding the cornmeal this way, it's tricky to avoid lumps. But if you bring most of the water to a boil, combine the cornmeal with the rest of the water cold, and stir that in quickly, it won't lump (stir till it comes back to boil and starts to thicken). Hold back 1-1/2 c cold water and mix with the 1-1/2 c cornmeal just as the other water boils (i.e., not too far ahead of time).

Maria Zinsser

This was our breakfast every morning in the south of Johannesburg before running to the municipal bus to go to school. Other additions are: Ground biltong mixed in; white pepper and more butter is fabulous; a mashed tin of sardines into the "pap" is still a sibling's favorite!

Michele

In the American Heartland, we call this dish grits. Can be made sweet or savory. A good source of the cornmeal is McEwenAndSons.com, where they grow their corn organically and everything they sell is also gluten-free.

Bruce Alter

Could use oatmeal instead of cornmeal?

Ellen

Yes you can.

Cabell Smith

Sounds like. real close cousin of grits to me

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