6–8 months
Cornmeal porridge
BreakfastPrep 4 minCook 15 minPortions: 2
Ingredients
- 2 tablespoons of fine cornmeal
- 200 ml water
Method
- Blend the cornmeal with a little cold water until there are no lumps.
- Bring the rest of the water to the boil and stir the cornmeal mixture in slowly.
- Keep stirring over a low heat until the cornmeal is fully cooked and thickened.
- Let it cool and check the temperature before serving.
Texture
Smooth and thick enough to stay on the spoon, with no lumps of raw cornmeal left.
Serving
Serve warm. If it thickens, add a little more water while cooking.
Preparing for choking safety
No lump of raw cornmeal may remain; start it in cold water and stir constantly while it cooks.
Key nutrients
CarbohydrateFibre
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.