Isidudu (Creamy Corn Porridge)

Updated: December 9, 2025

Prep & Cook Time

• Total Time: 30 minutes (active prep: 10 minutes; cooking: 20 minutes)

• Servings: 4

Ingredients

Base:

• 5 cups water (or 3 cups for no-stir method)

• 1½ cups medium grind yellow or white cornmeal

Seasonings:

• 1 teaspoon fine sea salt

• ½ teaspoon black pepper

Sweeteners:

• 4 teaspoons granulated, turbinado, or light brown sugar (1 tsp per serving)

Toppings (per serving):

• ½ tablespoon cold salted butter

• 2 tablespoons milk (dairy or non-dairy, e.g., oat, almond)

Optional Additions:

• Chopped dried fruit (currants, raisins, cranberries, etc.)

• 1–2 tablespoons peanut, almond, or nut butter

Instructions

Main Method: Stovetop Creamy Corn Porridge

1. Prepare the Base: In a medium, heavy-bottomed saucepan, combine 5 cups water, salt, and pepper. Heat over high heat until the water reaches a gentle simmer (small bubbles forming at the edges). Reduce heat to medium to maintain a steady simmer.

2. Cook Cornmeal: Gradually whisk in the cornmeal in a steady stream, stirring vigorously with a whisk to prevent lumps and create a smooth batter. Simmer, whisking every 3–4 minutes, until the porridge thickens to a creamy consistency with minimal "bite" (residual corn texture), about 20 minutes. If the porridge becomes stiff, add ¼ cup cold water and whisk to loosen.

3. Serve: Divide the porridge into warm bowls. Top each with 1 tsp sugar, ½ tbsp cold butter, 2 tbsp milk, and optional toppings (dried fruit, nut butter).

Variation: No-Stirring Alternative Method (Hands-Off)

For minimal stirring:

1. Use 3 cups water with salt/pepper. Bring to a rolling boil over high heat.

2. In a bowl, mix cornmeal with 1½ cups cold water to form a smooth paste.

3. Pour the paste into the boiling water in one stream, whisking briefly to re-establish a boil. Reduce heat to medium-low and simmer uncovered for 30 minutes (no stirring).

4. After 30 minutes, poke holes in the porridge with a wooden spoon. Gently pour 1 cup cold water around the edges and into the holes.

5. Cover, reduce heat to low, and simmer 15 minutes. Whisk vigorously to smooth and serve.

Chef’s Tips

• Lump Prevention: Always add cornmeal to a simmer (not a boil) and whisk immediately. For easier cleanup, let the pot rest with water post-cooking to soften residue.

• Cultural Context: Known as “mealie pap” in South Africa, this dish is traditionally savory with meat and gravy, but can be sweetened with sugar and butter.

• Instant Pot Adaptation: For hands-off ease, substitute 5 cups water (with salt/pepper) into the Instant Pot. Set to high pressure for 10 minutes, natural release, then stir and adjust consistency.

User Comments

• Craving Satisfaction: “I made this as directed and it hit the spot. It’s like a cross between cream of wheat and a sweetened cornmeal muffin. Adding to weekend breakfasts!”

• Lump-Free Hack: “Bring most water to a boil, mix cornmeal with cold water, stir in quickly, and hold back 1–1½ cups cold water until the other water boils.”

• Cleanup Fix: “Let the pot sit with water for hours to loosen residue; cleanup is easy if you don’t rush.”

• Regional Adaptation: “Mealie pap in South Africa is a savory staple. Reduce water for a mashed-potato-like texture, served with meat and gravy.”

Final Notes

Isidudu’s creamy texture and adaptability make it a versatile classic. Adjust toppings for sweetness or savory flavor, and experiment with regional twists like mealie pap from South Africa.