Cornmeal porridge for babies

Ingredients

• • 3 tbsp Cornmeal
• • 1 cup Whole milk (or water)

Good to know

Keep nutmeg to a pinch rather than the heavy grating the traditional version uses.

Made with cow's milk this counts as a milk exposure, so offer dairy on its own first; water or an already-introduced milk works for a dairy-free version.

Thicken it as your baby handles more texture.

Keeps 2 days in the fridge and loosens with a little warm milk.

No added salt (a baby's kidneys can only handle a little), no added sugar before age 2, and no honey before age 1 (it can carry a botulism risk). More on salt, sugar, and honey.

Instructions

1. Whisk 3 tbsp fine cornmeal into 1 cup of cold liquid (whole milk, or water for a dairy-free version) in a small saucepan, off the heat, so it cannot go lumpy.
2. Put it on medium heat and bring to a gentle simmer, whisking the whole time.
3. Turn the heat low and cook 10 to 12 minutes, stirring often, until it thickens and loses any raw-cornmeal taste.
4. It should be thinner than you would eat it yourself: loose enough to fall off a spoon.
5. Loosen with a splash more milk or water if it stiffens, then take it off the heat.
6. Stir in a drop of vanilla and a pinch of cinnamon or nutmeg if you like.
7. Cool it to lukewarm and test a spoonful on the inside of your wrist before serving: it holds heat well and stays hot in the middle longer than you expect.