Hi, friends! This is Valeria. A creamy cornmeal cake brings back the kind of afternoon my grandmother loved: fresh coffee, a warm kitchen, and a cake that needs a little patience before the first slice. This Brazilian version has a golden top and a soft, custard-like center. The batter looks thin on purpose, so resist the urge to thicken it.
- Prep
- 15 minutes
- Cook or chill
- 45–55 minutes
- Yield
- 16 slices
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Cake
- 4 large eggs
- 4 cups whole milk (960 ml)
- 2 cups granulated sugar (400 g)
- 1½ cups finely ground cornmeal (240 g)
- 3 tablespoons all-purpose flour (30 g)
- 2 tablespoons unsalted butter (28 g), softened
- 100 g finely grated Parmesan cheese (3½ oz)
- 1 tablespoon baking powder (15 g)
- Butter and fine cornmeal for the pan
How to make it
- Preheat the oven to 350°F (180°C). Grease a fixed-bottom 20 × 30 cm pan, approximately 8 × 12 inches, with sides at least 2 inches high. Dust lightly with cornmeal. Avoid a springform pan: this liquid batter can leak.
- Blend the eggs, milk, sugar, and butter for about 1 minute. Use a blender large enough for the mixture; work in batches if necessary rather than filling above its maximum line.
- Add the cornmeal, flour, and Parmesan. Blend for another 1–2 minutes, stopping once the mixture is smooth. Do not add extra flour to make it resemble a regular cake batter.
- Fold in the baking powder with a spatula. Pour carefully into the prepared pan.
- Bake for 45–55 minutes. Look for a golden surface and firm edges with a gently set center. A toothpick may be moist from the custard layer, but there should be no raw batter or loose liquid.
- Let the cake rest for at least 30 minutes before slicing. The center gains structure as it cools.
Small details that help
Fine cornmeal, sometimes labeled fubá mimoso at Brazilian markets, produces a smoother center. Coarse grits and cornmeal flakes are not equivalent. Whole milk adds body; Parmesan provides the traditional sweet-and-salty contrast. A kitchen scale helps you avoid packing the dry ingredients.
Serving and storing
Keep this dairy-rich dessert covered in the refrigerator at 40°F or below. Use within 3 days. Take out only the portions you plan to serve. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Why is the batter so runny?
The high milk-to-flour ratio is intentional. The outside sets while the middle stays creamy. Adding flour can erase that contrast.
Can I make it without a blender?
Yes. Sift the dry ingredients and whisk until no lumps remain, then fold in the baking powder. Do not whisk in more air than necessary.
Why did my cake turn out dry?
Too much cornmeal or flour, a hot oven, or baking past the gently set stage can dry it out. Weigh the ingredients and check the oven temperature.
Should I refrigerate it?
Yes. This is a moist egg-and-milk cake. Refrigerate covered and use within 3 days; warm individual slices gently if desired.