Hi, friends! This cornmeal cake looks familiar outside, but the first cut reveals a soft middle that almost resembles pudding. The thin batter is part of the recipe. My grandmother taught me not to distrust an unusual-looking batter when its proportions are meant to make a special texture.
- Prep
- 15 minutes
- Cook or chill
- 45–55 minutes
- Yield
- about 12 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
- 3 eggs
- 3 cups whole milk (720 ml)
- 1½ cups granulated sugar
- 2 tablespoons butter
- 1 cup fine cornmeal
- 3 tablespoons all-purpose flour
- 50 g grated Parmesan (1.8 oz)
- 1 tablespoon baking powder
- Butter and flour or cornmeal for the pan
How to make it
- Preheat to 350°F (180°C). Grease and dust a medium, fixed-bottom rectangular pan. Choose one with enough depth for this liquid batter; avoid a leaking springform pan.
- Blend the eggs, milk, sugar, and butter for about 1 minute.
- Add the cornmeal and flour and blend just until well mixed. Do not add extra flour: the high milk ratio is intentional.
- Add the Parmesan and blend briefly. Fold in the baking powder with a spoon or a few short pulses.
- Carefully pour into the pan and bake for 45–55 minutes, until the surface is golden and the edges and center have set. The middle may be gently soft, but it must not contain raw, loose batter.
- Wait 20–30 minutes before cutting. The creamy layer becomes more stable as the cake rests.
Small details that help
The toothpick does not need to be completely dry in a custard-style cake. Trying to dry out the middle removes the texture you are aiming for. Use fine cornmeal and a pan that leaves the batter deep enough to form layers. Refrigerated slices are firmer than warm ones.
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 liquid?
The milk-to-dry-ingredient ratio helps the textures separate as they bake. Extra flour works against that effect.
Can I leave out the cheese?
The flavor will change. Parmesan adds the light salty contrast found in many Brazilian cornmeal cakes.
Why must I wait before slicing?
The hot creamy middle needs time to hold its shape. Cutting immediately can make the layers collapse.
Does it need refrigeration?
Yes. Keep the egg-and-milk cake covered in the refrigerator and use within 3 days.
Which variation will you try next?
You’ll stay on Grandma Naoca.