Creamy Brazilian Cornmeal Cake

Cornmeal cake with a sort of custard center. I’m not always into this texture, but this time it works for me. This cake is apparently commonly eaten at breakfast and with afternoon coffee, plus it makes a good dessert.

Ingredients:

  • 1 cup fine cornmeal
  • 3 tablespoons all purpose flour
  • 3 large eggs
  • 2 cups milk
  • 1 can sweetened condensed milk
  • 1/2 cup sugar
  • 2 tablespoons salted butter (I assumed this meant melted)
  • 3/4 cup grated Parmesan cheese
  • 1 teaspoon baking powder
  • a bit of powdered sugar and cinnamon to sprinkle on top

Preheat oven to 350 degrees. Grease and flour a 9×13″ pan well and set aside.

Combine all ingredients except the baking powder and topping in a blender or food processor and blend until combined.

What could go wrong?

This is A Lot of ingredients, so be careful not to make a mess of your kitchen – I put my food processor in another 9×13″ to catch drips, plus wrapped a towel around it to absorb the bit that somehow comes out the crack between lid and bowl.

Add the baking powder and mix for an additional 5 minutes. (This feels like an insane amount of time to have to listen to a food processor and I absolutely did not do the whole 5 minutes.)

Pour the batter, which will be extremely thin, into the prepared pan.

Bake 40-45 minutes, until the center is jiggly, but not liquid, and the very outside is set.

This is actually a touch over-baked I think, you can pull yours when it’s lighter.

Sprinkle with powdered sugar and cinnamon, and serve warm or room temp.

Creamy Brazilian Cornmeal Cake (bolo de fubá)

Slightly adapted from Olivia’s Cuisine.

  • 1 cup fine cornmeal
  • 3 tablespoons all purpose flour
  • 3 large eggs
  • 2 cups milk
  • 1 can sweetened condensed milk
  • 1/2 cup sugar
  • 2 tablespoons salted butter, melted
  • 3/4 cup grated Parmesan cheese
  • 1 teaspoon baking powder
  • a bit of powdered sugar and cinnamon to sprinkle on top

Preheat oven to 350 degrees. Grease and flour a 9×13″ pan well and set aside.

Combine all ingredients except the baking powder and topping in a blender or food processor and blend until combined. Add the baking powder and mix for an additional 5 minutes.

Pour the batter, which will be extremely thin, into the prepared pan and bake 40-45 minutes, until the center is jiggly, but not liquid, and the very outside is set. Sprinkle with powdered sugar and cinnamon, and serve warm or room temp.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Breakfast, Brunch, Dessert, Snack and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.