Brazilian recipe
Homemade Corn Cake (Bolo de pamonha)
This classic Brazilian corn cake offers a distinct corn flavor and a soft, pudding-like texture, making it a perfect treat for gatherings or coffee breaks.
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Ingredients
1 tablespoon baking powder
2 cups whole milk
12 large ears of corn, kernels removed
1 cup vegetable oil
100 grams finely grated Parmesan cheese
5 large eggs
2 cups granulated sugar
2 cups whole milk
12 large ears of corn, kernels removed
1 cup vegetable oil
100 grams finely grated Parmesan cheese
5 large eggs
2 cups granulated sugar
Where to find ingredients
You can find fresh corn at local Bahamian farmers' markets or the produce sections of major grocery stores like Super Value. Use standard whole milk and high-quality Parmesan, which are readily available in the dairy aisle. If fresh corn is out of season, high-quality frozen corn can be used as a substitute, though fresh ears are ideal for the best texture.
Preparation method
- Carefully slice the corn kernels off the cobs using a sharp knife or a corn stripper.
- Place the corn kernels, eggs, oil, sugar, and milk into a blender.
- Blend the ingredients on high speed until the mixture is smooth and creamy.
- If the batter appears too thin due to the size of the corn kernels, add a small amount of all-purpose flour until the consistency thickens.
- Fold the grated Parmesan cheese into the batter.
- Gently stir in the baking powder, mixing by hand until just combined.
- Grease a large cake pan or several smaller molds with butter and a dusting of flour.
- Pour the batter into the prepared pans and place in a preheated oven at 350°F (180°C).
- Bake for approximately 45 minutes, or until the cake is golden brown and feels firm to the touch.
- Perform the toothpick test by inserting it into the center to ensure it comes out clean.
- Remove from the oven and allow the cake to cool down before unmolding.
Observations
Bolo de pamonha is a quintessential Brazilian dessert that blends the sweetness of fresh corn with a remarkably soft and moist consistency. Made with simple pantry staples like corn, eggs, and cheese, it is an incredibly practical way to capture the authentic taste of sweet corn in a cake format. The recipe is highly versatile, suited for a standard cake pan or smaller individual molds, serving as a standout choice for festivities, afternoon tea, or special snacks.
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