Rinse the corn and place in a pot of water to soak overnight.

In the same pot, boil corn for 45 minutes to an hour (time depends on the corn used) with salt and cinnamon stick until tender; lower heat.

In a small bowl, dissolve cream of wheat and flour by mixing it with some water. Turn stove to medium hear and add the coconut/cow’s milk and the combined starch to pot; stir porridge until thickened.

Add nutmeg, vanilla and milk, stirring after each addition. Add condensed milk to sweeten the porridge and/or sugar to taste, if desired.