Delicious Brazilian Corn Cake Recipe for Dessert Lovers
Brazilian cuisine is a true gem, filled with flavors and aromas that will tantalize your taste buds. Among the many delicious dishes you can find in Brazil, one of my favorites is the Brazilian Corn Cake.
This rich, moist cake is made with fresh corn kernels, cornmeal, and coconut milk, giving it a unique texture and a tropical taste. It’s perfect for breakfast or dessert and goes well with coffee or tea.
What I love about this recipe is that it’s easy to make and uses simple ingredients that you can find in any grocery store. Plus, it’s versatile – you can serve it plain or dress it up with toppings like whipped cream, fruit, or even a drizzle of chocolate.
So if you’re looking to try something new and exciting, give this Brazilian Corn Cake recipe a try. I promise you won’t regret it!
Why You’ll Love This Recipe
This Brazilian corn cake recipe is a game-changer for anyone who loves to indulge in breakfast cakes or any type of dessert. With its unique blend of cornmeal, coconut milk, and eggs, this cake is guaranteed to tantalize your taste buds and leave you craving for more.
For those of you who love texture-filled treats, this cake has got you covered with its incorporation of juicy corn kernels throughout the moist crumb. The combination of corn with a touch of rich coconut milk creates an unbeatable flavor that will make your taste buds sing with joy.
Additionally, this Brazilian corn cake recipe is incredibly versatile. Whether you want it as a breakfast cake or as an afternoon snack, it won’t disappoint you. It’s also perfect for parties or any other celebrations as it can be prepared beforehand and reheated before serving.
This recipe is simple to make but is guaranteed to impress everyone that tries it. Not only is it easy to whip up but it’s also an exotic option that adds a new twist to traditional baked goods such as cornbread. Trust me when I say this Brazilian corn cake recipe will become a staple in your baking repertoire!
Ingredient List
This cake recipe has simple ingredients that are easy to find at your local grocery store. Here’s what you will need:
- 2 cups of cornmeal
- 1 cup of whole wheat flour
- 1 tablespoon of baking powder
- 1 ½ cups of granulated sugar
- 4 eggs
- 1 cup of coconut milk
- 1 cup of milk
- ½ cup of butter (at room temperature)
- 3 cups of sweet corn kernels
These ingredients make a moist and full-flavored cake with a delightful texture. You can optionally garnish the cake with grated coconut or other fruits to add visual appeal.
The Recipe How-To
Now, it is time to get our hands dirty and start making this delicious Brazilian Corn Cake. But don’t worry, the steps are simple and easy to follow.
Step 1 – Preheat the oven & Prepare the Pan
First, preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan with butter or cooking spray.
Step 2 – Mix the Dry Ingredients
In a large mixing bowl, whisk together 2 cups of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder and a pinch of salt.
Step 3 – Mix the Wet Ingredients
In a separate bowl, beat together 3 large eggs and 1 cup of granulated sugar until smooth. Next, add in 3/4 cup of melted butter and mix well. Finally, add in 1 can of coconut milk (13.5 oz) and stir until everything is combined.
Step 4 – Add Sweet Corn Kernels
Now, add about 1 cup of fresh or canned sweet corn kernels to the wet ingredient mixture.
Step 5 – Combine the Dry and Wet Mixtures
Slowly add the wet ingredients mixture into the dry ingredients mixture while stirring. Keep stirring until everything is fully combined.
Step 6 – Bake & Check for Doneness
Pour the batter into the cake pan and smooth the top with a spatula. Bake for around 30-35 minutes or until a toothpick inserted into the center comes out clean.
Once your Brazilian Corn Cake is ready, let it cool down for at least 10-15 minutes before slicing and serving with your favorite topping or sauce.
Enjoy!
Substitutions and Variations
For those who want to add a unique twist to this Brazilian corn cake recipe, there are various substitutions and variations that can be incorporated. Firstly, for a gluten-free version, replace the whole wheat flour with coconut flour or almond flour. This will give the cake a light and fluffy texture without compromising on the taste.
For a vegan version of this cake recipe, substitute the eggs with one mashed banana or 1/4 cup of applesauce. This way, you can still enjoy the flavors of this sweet corn cake without using any animal products.
Another variation is to incorporate fruit flavors into the recipe. You could add in diced guava paste while mixing your batter which compliments the corn flavor of the cake. Alternatively, you could bake the cake as usual and then top it with sliced fresh fruit such as mango or papaya.
For those who aren’t keen on bundt cakes, try pouring your batter into muffin tins for smaller versions of this scrumptious brazilian corn cake recipe. These sweet little corn cakes made in a muffin tin work as perfect bite-sized snacks during breakfast or an afternoon tea party.
Lastly, if you want to give it a savory twist, try adding cooked corn kernels, diced green peppers or jalapeno to your batter mix, to make a cornbread sandwich bread alternative.
Overall with these variations and substitutions one can produce many culturally inspired twists to a classic Brazilian Sweet Cornmeal Cake.
Serving and Pairing
Once your Brazilian corn cake is ready, it’s time to dig in and enjoy! This moist and flavorful cake is perfect for any occasion, from a casual weekend breakfast to a formal dinner party dessert.
To serve, slice the cake into generous portions and arrange them on plates or platters. For an extra special touch, you can dust the tops of the slices with powdered sugar or decorate them with fresh fruit. The bright colors of berries, mangoes, or sliced kiwis will play beautifully against the soft yellow of the cake.
Since this recipe already incorporates coconut milk, it pairs particularly well with tropical flavors. I recommend serving this corn cake with a side of fresh pineapple or guava paste. You could also whip up a coconut cream sauce to pour over each slice.
Aside from its sweet taste, this corn cake has a subtle nuttiness that comes from its whole wheat flour base. As such, it can be paired with other nutty flavors for an interesting balance of tastes. Try serving it with a scoop of almond butter ice cream or a few crunchy pecans scattered on top.
If you’re feeling particularly adventurous, try serving this Brazilian corn cake alongside another classic Latin American dish – Arepas! These traditional corn cakes hail from Venezuela and Colombia and are made from pre-cooked corn dough. Toasted up in a hot skillet and sliced in half for stuffing, they make for a fantastic sandwich option.
In summary, this Brazilian Corn Cake pairs well with tropical fruits like pineapple or guava paste, nutty flavors such as almond butter ice cream or pecans; as well as traditional Latin dishes like Arepas for an exotic culinary experience.
Make-Ahead, Storing and Reheating
Once you’ve devoured your delicious Brazilian corn cake, the next step is figuring out how to store and reheat it properly. Luckily, this cake stays fresh for up to 3 days when kept in an airtight container in the fridge. Simply let the cake cool completely before placing it in the container to prevent moisture buildup.
You can also freeze this cake for up to 2 months. Wrap individual slices in plastic wrap, then place them in freezer bags for easy access. When you’re ready to eat, simply take out a slice and let it thaw overnight in the fridge.
If you’re looking to make this dessert ahead of time, you can prepare the batter and keep it refrigerated for up to 24 hours before baking. This can save you lots of time when hosting parties or gatherings.
To reheat the cake, you have a few options. If you prefer it warm or hot, pop it into the oven at 350°F (175°C) for about 5-10 minutes until heated through. Alternatively, you can microwave individual slices for about 20-30 seconds until warm.
Keep in mind that reheating this cake may lead to some loss of moisture, but that’s nothing a dollop of whipped cream or a scoop of ice cream can’t fix.
Tips for Perfect Results
If you want to make a Brazilian Corn Cake that is out of this world, follow these tips for perfect results. Trust me, I’ve made dozens of these cakes and have learned a thing or two along the way.
First and foremost, to get that classic Brazilian Sweet Corn cake texture, you’ll want to use a combination of cornmeal and whole wheat flour. The cornmeal gives the cake its signature corn flavor and crumbly texture, while the whole wheat flour helps the cake hold together.
When it comes to the sweetener, granulated sugar works great for this recipe. It gives just the right amount of sweetness without overpowering the natural sweetness of the corn.
Make sure you’re using fresh corn kernels if possible. Frozen can work too, but fresh will give you a better overall result.
As for the eggs, I prefer using large eggs in baking because they help create structure and stability in your batter or dough.
Don’t forget to add baking powder into your batter as it is an essential ingredient when creating a cake as it makes the cake rise resulting in fluffiness.
When greasing your cake pan, try using coconut oil instead of butter for an even more tropical twist.
Lastly, try serving your Brazilian Corn Cake with fresh fruit like berries or mango slices for an added burst of flavor. I guarantee you won’t be disappointed with the results if you follow these tips!
FAQ
As we wrap up this recipe article on Brazilian Corn Cake, let’s go over some frequently asked questions. These are some common queries that you may have as you prepare to whip up this delightful cake. Fear not, as we’ve got your back with all the answers you need. Let’s dive right in!
What is a Brazilian traditional birthday cake?
The Brigadeiro cake is a classic Brazilian dessert that is perfect for celebrations. As a Brazilian, I can proudly say that it is the ultimate chocolate cake that will satisfy everyone’s sweet tooth. This recipe will guide you on how to make a moist and soft chocolate cake with a deliciously creamy brigadeiro frosting and filling. You won’t be able to resist its rich chocolatey goodness!
Does corn cake need to be refrigerated?
If you have any leftover sweet corn cake, it’s best to keep it covered and at room temperature, where it will maintain its freshness for a few days. However, if you haven’t finished it after 2-3 days, I recommend storing it in the refrigerator. Doing so will extend the cake’s shelf life for up to a week.
What country is corn cake from?
If you’re looking for a delicious and versatile dish, you can’t go wrong with arepas. These corn cakes are a popular staple in Colombian cuisine and are typically made with corn dough or precooked corn flour. They’re typically cooked in a flat, circular shape and can be prepared in a variety of ways, including on the grill, fried, or roasted. While they’re often enjoyed on their own, arepas also make the perfect accompaniment to other traditional dishes like Bandeja Paisa or tamales.
What is a Colombian cornmeal cake?
Arepas are a beloved food in Venezuela and Colombia. These corn cakes are made from a special type of pre-cooked corn flour that can be found in Latin food stores under labeled names such as masarepa or masa al instante. What makes arepas unique is their crispy exterior and soft and creamy inside.
Bottom Line
In conclusion, this recipe for Brazilian Corn Cake is a must-try for anyone who loves to explore new flavors and textures. With its unique blend of cornmeal, coconut milk, and sweet corn, this cake is a flavor explosion that will leave your taste buds tingling with delight. Whether you’re making it for a special occasion or as an everyday treat, this recipe is sure to impress.
Not only is this cake delicious, it’s also easy to make and highly customizable. Whether you want to make it gluten-free or add your own personal twist with different toppings or fillings, the options are endless. And with tips and recommendations on how to achieve perfect results every time, there’s no reason not to give this recipe a try.
So next time you’re in the mood for something sweet and unique, remember this Brazilian Corn Cake recipe. Trust me, your taste buds will thank you.
Brazilian Corn Cake Recipe
Ingredients
- 1 (11 ounce) can corn, drained
- 7 tablespoons butter, softened
- 1 cup whole wheat flour
- 3 eggs, beaten
- 1 (14 ounce) can coconut milk
- 1 tablespoon baking powder
- 2 cups granulated sugar (or less to taste, maybe Splenda could be substituted)
Instructions
- Preheat oven to 350°F
- Place all of the dry ingredients into a bowl and mix; slowly add milk, eggs, butter, and corn; mix until smooth.
- Pour the mixture into a large greased loaf pan.
- Bake for about 50 minutes.
- To test if the cake is done, stick a toothpick into the center; the cake is done when the toothpick comes out clean.
- Remove the cake from the pan by turning it over onto a wire rack to cool.
- Slice and serve.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.