3 Cornmeal Cake Variations You May Not Have Tried Yet…

Hi, friends! Valeria here. A golden cornmeal cake is lovely with coffee, but you can also give it a creamy center, a guava-and-cheese filling, or a fresh orange syrup. Choose a variation below, or keep reading for the simple, fluffy version.

Which variation would you like to try?

Choose your favorite and see how to make it.

Creamy centerA soft middle, almost like custard.Guava & cheeseSweet guava with a savory cheese note.Orange-soakedFresh orange flavor and a moist crumb.

You’ll stay on Grandma Naoca.

Videos consulted: custard-center cornmeal cake, guava-and-cheese cornmeal cake, and orange cornmeal cake (in Portuguese).

THE CLASSIC VERSION

If you prefer the traditional version, make the fluffy cornmeal cake below:

Jump to ingredients and steps

Prep

15 minutes

Cook or chill

35–40 minutes

Yield

about 10–12 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
• 1½ cups granulated sugar
• 1 cup whole milk (240 ml)
• ½ cup neutral oil (120 ml)
• 1½ cups fine cornmeal
• 1 cup all-purpose flour, spooned and leveled
• 1 tablespoon baking powder
• Butter and flour or cornmeal for the pan

How to make it

1. Preheat to 350°F (180°C). Grease a medium cake pan and dust with flour or fine cornmeal. Leave room for the batter to rise rather than filling the pan to the rim.
2. Blend the eggs, sugar, milk, and oil for 1–2 minutes until uniform.
3. Add the cornmeal and blend briefly to combine. Add the flour gradually and mix only as much as needed to remove dry patches.
4. Fold in the baking powder gently with a spoon or spatula.
5. Pour into the pan and bake for about 35–40 minutes. Pan size and oven calibration can change the time; the center should be set and a toothpick should show no raw batter.
6. Let the cake rest for about 10 minutes before unmolding. Slice after it has had time to settle.

Small details that help

Fine cornmeal blends smoothly. Measure flour without packing the cup, and stop blending when the mixture is uniform. The baking time is a guide: your oven and pan may make it a little shorter or longer.

Serving and storing

Let the cake settle before cutting, then keep it covered. For a longer hold, refrigerate slices and warm them gently as desired. Dairy-rich toppings and filled cakes need refrigeration. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.

Frequently asked questions

Which variation will you try next?

Creamy centerGuava & cheeseOrange-soaked

You’ll stay on Grandma Naoca.