Corn porridge with fried tinned lunch meat and jalapenos

This porridge can be topped with anything to make a lighter or heavier meal. Leftover pulled pork? Perfect. Fried egg? Absolutely. Melty cheese? Heck yes. Wilted greens? Get at it. Fried tinned meat (SPAM or KLIK) makes for a lovely, salty, crispy, meaty treat which is nicely cut by some pickled jalapenos, but definitely try out whatever you’ve got in your fridge and pantry.

Corn porridge with fried luncheon meat and pickled jalapenos
Yield: 4

Corn porridge with fried tinned lunch meat and jalapenos


  • 3 cups water
  • 2 tbsp butter
  • 1 tbsp chicken bouillon powder
  • 1 cup cornmeal
  • 1 cup corn kernels
  • Drizzle of oil
  • 1 can tinned luncheon meat (or SPAM, or Klik), cubed
  • 1/4 cup pickled jalapenos, chopped


  1. Bring water and butter to a boil in a pot over high heat. Add the chicken bouillon powder, then add all the cornmeal at once, whisking constantly. Once porridge has thickened, add the evaporated milk and corn kernels. Stir to combine. Season to taste with salt and pepper. Keep warm while you fry the tinned meat.
  2. Heat oil in a cast-iron skillet over high heat until it shimmers. Add the cubed, tinned meat and cook, tossing often until browned on all sides. Remove from the pan and set aside.
  3. Place a scoop of porridge in the middle of a bowl, then top with fried meat and chopped jalapenos.

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