Brazilian recipe
Creamy Homemade Sweet Corn Cake (Bolo de pamonha)
Capture the authentic essence of Brazilian corn harvest with this moist, rich, and naturally gluten-free corn cake, perfect for merienda.
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Ingredients
1 tablespoon baking powder
2 cups whole milk
12 large ears of fresh sweet corn, kernels cut from the cob
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 fresh sweet corn, kernels cut from the cob
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 public markets (palengke) or supermarkets in the produce section. Choose ears that are plump and milky to ensure the best texture. If you prefer, grated quick-melt cheese or sharp cheddar can be used as a substitute for Parmesan, though Parmesan provides the most authentic savory-sweet contrast.
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.
- Process until you achieve a smooth, uniform, and creamy consistency.
- If the batter appears too thin due to the moisture of the corn, stir in a small amount of all-purpose flour until it reaches a firmer, pourable consistency.
- Gently fold the grated Parmesan cheese into the batter.
- Add the baking powder last, stirring delicately by hand to ensure it is evenly incorporated.
- Grease a large baking pan or several smaller ramekins generously with butter and a dusting of flour.
- Pour the mixture into your prepared pans and place in an oven preheated to 180°C.
- Bake for approximately 45 minutes or until the top is golden brown and the cake 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 completely on a wire rack before unmolding.
Observations
The bolo de pamonha is a quintessential Brazilian delicacy that celebrates the intense, sweet flavor of fresh corn in a moist, custard-like crumb. Crafted with pantry staples like corn, eggs, and a touch of salty cheese, this recipe transforms the traditional pamonha concept into a convenient cake format. It is an incredibly versatile treat, whether baked in a large rectangular tray or individual molds, making it an ideal centerpiece for family gatherings, morning coffee, or a hearty afternoon snack.
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