Brazilian Cheesy Cornbread Cake
A golden, tender Brazilian-style cornbread packed with grated cheese and blended in minutes. This crowd-pleasing bake is equally at home as a breakfast treat, afternoon snack, or a unique side dish at the dinner table.
🛒 Ingredients
8 servings
- 3 cups fine cornmeal
- 1 cup all-purpose flour
- ½ cup vegetable oil
- 3 large eggs
- 2 tablespoons margarine or unsalted butter, softened
- 2 cups granulated sugar
- 1½ cups grated cheese (cheddar, Parmesan, or Gruyère)
- 2 cups whole milk
- 1 tablespoon baking powder
- 1 teaspoon baking soda
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 10-inch (25 cm) round cake pan and set aside.
- 2
Combine the milk, sugar, eggs, margarine, oil, and grated cheese in a blender. Process for 1–2 minutes until smooth and fully emulsified.
- 3
In a large bowl, whisk together the cornmeal and flour. Pour in the blended liquid mixture, stirring with a spatula until a uniform batter forms. Fold in the baking powder and baking soda last.
- 4
Pour the batter into the prepared pan and bake for 40–50 minutes, or until the top is deep golden and a skewer inserted in the center comes out clean.
- 5
Cool in the pan for 15 minutes, then unmold onto a wire rack. Serve at room temperature.
💡 Chef's Tip
Sharp aged cheddar or Parmesan gives the boldest flavor. Wrap leftovers tightly — this cake tastes even better the next day as the flavors develop.
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