Isidudu (Creamy Corn Porridge)
Updated December 9, 2025
- Ready In
- 30 min
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Ingredients
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
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
- 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.
- 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.
- 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.
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.
Private Notes
Comments
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.
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).
Could this recipe be altered to make it in an Instant Pot?
This is called mealie pap in Douty Africa and is the staple food (without the luxury items you include). It can be made like this as porridge or with less water to be something like the consistency of mashed potato and eaten with meat and gravy (saus).
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).
This was absolutely delicious with all the recommended additions for serving, however the cleanup of the pot is very difficult as the porridge sticks badly. I'm still scraping without much success. Sadly, due to this technicality, I won't be inclined to make this again.
If you let it sit with water for a few hours, it'll lift off easily. I make this (without the sugar) as polenta all the time, and cleanup is easy if you don't try to clean it up immediately.