📝 About This Recipe
Transport yourself to a rustic Brazilian farmhouse with this iconic 'Bolo de Milho,' a staple of the Festa Junina celebrations. Unlike American cornbread, this cake is incredibly moist, custard-like, and naturally gluten-free, relying on fresh or canned corn for its vibrant golden hue. It is a sweet, comforting masterpiece that perfectly balances the earthy aroma of corn with a delicate hint of coconut.
🥗 Ingredients
The Batter Base
- 2 cups Sweet corn (canned (drained) or fresh kernels cut from the cob)
- 1 cup Whole milk (at room temperature)
- 1.5 cups Granulated sugar
- 1 cup Yellow cornmeal (Fubá) (fine grind is preferred)
- 1/2 cup Vegetable oil (neutral oil like canola or sunflower)
Binding & Enrichment
- 3 pieces Large eggs (at room temperature)
- 1/2 cup Unsweetened shredded coconut (finely desiccated)
- 1/4 cup Parmesan cheese (finely grated for a savory depth)
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt (to balance the sweetness)
- 1 teaspoon Vanilla extract (optional but recommended)
For the Pan
- 1 tablespoon Unsalted butter (melted for greasing)
- 1 tablespoon All-purpose flour or cornmeal (for dusting the pan)
👨🍳 Instructions
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1
Preheat your oven to 350°F (180°C). Position the oven rack in the center for even heat distribution.
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2
Thoroughly grease a 9-inch (23cm) Bundt pan or a rectangular baking dish with melted butter, then dust lightly with cornmeal, tapping out the excess.
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3
In a high-speed blender, combine the corn kernels, whole milk, and vegetable oil. Blend on high for 2 minutes until the corn is completely broken down and the liquid is smooth.
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4
Add the 3 eggs and the granulated sugar to the blender. Pulse a few times to incorporate, then blend for another 30 seconds until the mixture is frothy.
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5
Pour in the fine cornmeal (fubá), salt, and vanilla extract. Blend on low speed just until the dry ingredients are fully integrated into the liquid.
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6
Add the shredded coconut and the grated Parmesan cheese. Pulse gently; you want these distributed throughout the batter without being completely pulverized to maintain texture.
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7
Finally, add the baking powder. Pulse for only 5 seconds—just enough to mix it in without over-activating the leavening agent.
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8
Pour the batter into your prepared pan. Note that the batter will be quite liquid, almost like a pancake batter; this is normal and ensures a creamy interior.
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9
Place the pan in the oven and bake for 45 to 55 minutes. The cake is ready when the top is golden brown and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
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10
Remove the cake from the oven and place it on a wire rack. Allow it to cool in the pan for at least 20 minutes before attempting to unmold.
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11
Carefully run a thin knife around the edges of the pan, invert onto a serving plate, and give it a firm tap to release the cake.
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12
Let the cake cool completely to room temperature. This cake sets as it cools, developing its signature 'cremoso' (creamy) texture.
💡 Chef's Tips
Use room temperature eggs and milk to ensure the batter emulsifies perfectly in the blender. Do not skip the Parmesan cheese; it doesn't make the cake salty but provides a 'umami' depth that is traditional in Brazilian corn cakes. If using canned corn, make sure to drain and rinse it thoroughly to remove the canning liquid's metallic taste. Avoid over-blending after adding the baking powder, as this can cause the cake to rise and then collapse. For an even creamier texture, you can substitute half of the milk with coconut milk.
🍽️ Serving Suggestions
Serve a warm slice alongside a strong cup of Brazilian 'cafezinho' (black coffee). Drizzle with a simple guava paste (goiabada) sauce for a classic 'Romeo and Juliet' flavor profile. Pair with a side of fresh white cheese (like Queso Fresco or Ricotta) for a traditional breakfast. Dust with a mixture of cinnamon and powdered sugar right before serving for extra warmth. Enjoy as an afternoon snack (lanche da tarde) with a glass of cold milk or herbal tea.