Soft Brazilian Corn & Parmesan Cake
A uniquely moist and flavourful cake from Brazilian home cooking, where sweet corn meets parmesan for an irresistible sweet-savoury balance. Everything goes straight into the blender — no fuss, no skill required. A guaranteed crowd-pleaser at any gathering.
🛒 Ingredients
13 servings
- 3 eggs
- 1 cup (200 g) fine cornmeal
- 1 can (200 g, drained) sweet corn kernels
- 1 cup (200 g) granulated sugar
- ¾ cup (200 ml) whole milk
- ½ cup (100 ml) sunflower oil
- ¾ cup (80 g) grated parmesan cheese
- 1 tablespoon (11 g) baking powder
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake tin.
- 2
Add eggs, cornmeal, sugar, corn, milk, oil and parmesan to a blender. Blend for 2 minutes until smooth and well combined.
- 3
Pour the batter into a large bowl, add the baking powder and fold in gently with a spatula — do not blend again.
- 4
Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted in the centre comes out clean.
- 5
Cool in the tin for 10 minutes before turning out. Serve at room temperature, cut into squares or slices.
💡 Chef's Tip
Do not open the oven door during the first 35 minutes or the cake may sink. For a golden cheesy crust, sprinkle extra parmesan on top before baking.
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