Moist Brazilian Cornmeal Cake
A golden, tender cornmeal cake straight from Brazilian home kitchens. Blended together in minutes, it bakes up beautifully light with a subtle grainy texture that makes every bite irresistible. Perfect for breakfast, an afternoon snack, or dessert.
🛒 Ingredients
20 servings
- 1 cup (200 g) granulated sugar
- 1 cup (130 g) all-purpose flour
- 1 cup (150 g) fine cornmeal
- 1 cup (240 ml) whole milk
- 1 tablespoon baking powder
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- Butter and flour for greasing the pan
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a 9-inch round cake pan.
- 2
Blend the eggs in a blender for 3 minutes until light and foamy.
- 3
Add the sugar and oil, then blend for another 3 minutes.
- 4
Add the flour, cornmeal, and milk; blend until smooth and lump-free.
- 5
Stir in the baking powder gently with a spatula — do not over-mix.
- 6
Pour the batter into the prepared pan and bake for 25–30 minutes.
- 7
Insert a toothpick in the center; if it comes out clean, the cake is done. Serve warm or at room temperature.
💡 Chef's Tip
Add a teaspoon of vanilla extract or a pinch of cinnamon for extra depth. The cake keeps well at room temperature for up to 3 days, tightly wrapped.
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