Brazilian Moist Corn Cake
A wonderfully tender corn cake inspired by the beloved Brazilian bolo de milho, blended in minutes and baked to golden perfection. Its soft, almost pudding-like texture makes it utterly irresistible for any occasion. Perfect for afternoon tea or as a comforting family dessert.
🛒 Ingredients
6 servings
- 300 g (10.5 oz) canned corn, drained
- 3 eggs
- 300 ml (1¼ cups) whole milk
- 150 ml (⅔ cup) vegetable oil
- 300 g (2 cups) fine cornmeal or corn semolina
- 1 tablespoon baking powder
- 150 g (¾ cup) granulated sugar
- Butter and sugar for greasing the pan
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Directions
- 1
Preheat your oven to 180 °C (350 °F). Grease a round cake pan with butter and coat it evenly with granulated sugar.
- 2
In a blender, combine the drained corn, eggs, milk, oil, and sugar. Blend on high until completely smooth.
- 3
Gradually add the cornmeal on low speed, blending until fully incorporated into a smooth batter.
- 4
Add the baking powder and blend for an additional 30 seconds.
- 5
Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool in the pan for 10 minutes before turning out. Serve warm or at room temperature.
💡 Chef's Tip
The classic Brazilian trick: use the empty corn can as a measuring cup for all other ingredients — simple and foolproof! For extra moisture, swap half the cornmeal for desiccated coconut.
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