Brazilian Corn Cake with Cream Cheese Topping
A wonderfully soft Brazilian-style corn cake topped with a golden, creamy cheese layer. This crowd-pleasing dessert comes together in minutes using a blender — perfect for potlucks, family gatherings, or a cozy afternoon treat.
🛒 Ingredients
15 servings
- 1 can (200 g) of sweet corn, drained
- 4 large eggs
- 200 g corn flakes (same volume as the corn can)
- 150 ml neutral oil (sunflower or vegetable)
- 200 g granulated sugar (same volume as the corn can)
- 200 ml whole milk (same volume as the corn can)
- 1 heaped tablespoon baking powder
- 200 g cream cheese (Philadelphia style)
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Directions
- 1
Preheat your oven to 240 °F / 120 °C. Line a rectangular baking dish (lasagna-style) with parchment paper.
- 2
Add the drained corn, eggs, corn flakes, oil, sugar, and milk to a blender. Blend until you get a smooth, uniform batter.
- 3
Add the baking powder and blend for a few more seconds to combine.
- 4
Pour the batter evenly into the prepared pan.
- 5
Drop spoonfuls of cream cheese across the entire surface of the batter and spread gently to create an even layer.
- 6
Bake for approximately 60–70 minutes, or until the cream cheese topping turns golden and the cake is set in the center.
- 7
Allow to cool for 10 minutes, then slice and serve warm. Delicious with a slice of melted mozzarella or mild cheese on top.
💡 Chef's Tip
Make sure to use room-temperature cream cheese for easier spreading. If the top browns too quickly, loosely cover with foil halfway through baking. Leftovers reheat beautifully in the oven at 200 °F / 100 °C for 10 minutes.
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