Brazilian recipe
Homemade Corn Cake (Bolo de pamonha)
Bolo de pamonha is a Brazilian corn cake with bold flavour, a soft texture and an easy method, ideal for parties and snacks.
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Ingredients
1 tablespoon baking powder
2 cups whole milk
12 large ears of corn, with kernels very ripe and juicy
1 cup vegetable oil
100 grams finely grated Parmesan cheese
5 whole eggs
2 cups sugar
2 cups whole milk
12 large ears of corn, with kernels very ripe and juicy
1 cup vegetable oil
100 grams finely grated Parmesan cheese
5 whole eggs
2 cups sugar
Where to find ingredients
Look for the ingredients in the produce section, the dairy case, and the baking aisle of supermarkets and local markets. If fresh corn is not in season, use good-quality sweet corn as the substitute.
Preparation method
- Carefully remove the kernels from the ears of corn using a knife or corn press
- In a blender, add the corn kernels, eggs, oil, sugar and milk
- Blend until you get a smooth, creamy mixture
- If the batter becomes too thin because the corn is very large, add a little wheat flour until it reaches a firmer consistency
- Mix the grated Parmesan cheese into the batter
- Finally, add the baking powder and stir gently to combine
- Grease a large pan or several smaller pans with butter and wheat flour
- Pour the batter into the pans and bake in a preheated medium oven at 180°C
- Bake for about 45 minutes or until the cake is golden and firm to the touch
- Do the toothpick test to check whether it is baked through
- Remove from the oven and let cool before unmoulding
Observations
Bolo de pamonha is a classic Brazilian dessert that brings together the flavour of fresh corn with a soft, moist texture. Made with simple ingredients like corn, eggs and cheese, it is a practical and delicious way to enjoy corn in cake form. The recipe is versatile, and can be baked in one large pan or in smaller portions, making it perfect for parties, coffee breaks or special snacks.
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