Brazilian recipe
Homemade Corn Cake with a Creamy Texture (Bolo de pamonha)
Discover how to make a traditional Brazilian sweet corn cake, known for its deep corn flavor and soft, moist texture that makes it perfect for any occasion.
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Ingredients
1 tablespoon baking powder
2 cups whole milk
12 large ears of fresh, mature, and succulent corn
1 cup vegetable oil
100 grams finely grated Parmesan cheese
5 large whole eggs
2 cups granulated sugar
2 cups whole milk
12 large ears of fresh, mature, and succulent corn
1 cup vegetable oil
100 grams finely grated Parmesan cheese
5 large whole eggs
2 cups granulated sugar
Where to find ingredients
Fresh corn ears are best sourced from local farmers' markets or the fresh produce sections of well-stocked supermarkets. For dairy and pantry staples like eggs, milk, and sugar, any neighborhood grocery store or provision shop will carry these items. If fresh corn is unavailable, you may use high-quality frozen kernels as a substitute, though fresh ears are preferred for the traditional flavor.
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 high-speed blender.
- Blend the ingredients thoroughly until you achieve a smooth, creamy consistency.
- If the batter appears too thin due to the size of the corn, add a small amount of all-purpose flour to help firm up the texture.
- Stir in the grated Parmesan cheese until evenly distributed through the batter.
- Gently fold in the baking powder, mixing carefully to ensure it is incorporated without overworking the batter.
- Grease a large baking pan or several individual molds with butter and a light dusting of flour.
- Pour the mixture into your prepared pans and place in an oven preheated to 180°C (350°F).
- Bake for approximately 45 minutes, or until the top is golden brown and the cake feels firm to the touch.
- Perform the toothpick test: insert it into the center to ensure it comes out clean, confirming the cake is baked through.
- Remove from the oven and allow it to cool completely before attempting to unmold.
Observations
The bolo de pamonha is a quintessential Brazilian treat that masterfully captures the essence of fresh corn in a comforting, baked form. By combining fresh corn kernels, farm-fresh eggs, and a savory hint of cheese, this recipe achieves a uniquely moist and dense consistency that sets it apart from standard corn cakes. It is an incredibly versatile choice that works just as well for an afternoon coffee break as it does for celebratory gatherings. Whether baked in a large traditional pan or in individual portions, it offers a nostalgic and hearty experience that honors the authentic taste of harvest ingredients.
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