Creamy Brazilian Cornmeal Milk Cake, known as Bolo de Milho Cremoso, is a traditional dessert with a soft custardy center and a lightly golden top. Made in a blender with simple pantry ingredients, it bakes into delicate layers without complicated steps.
It is a classic choice for afternoon coffee, family gatherings, or festive tables, especially during Brazilian seasonal celebrations.
Ingredients
Use a 240 ml cup for measuring.
- 3 large eggs
- 1 cup sugar (200 g)
- 3 tablespoons butter or margarine
- 5 tablespoons cornmeal
- 3 tablespoons all-purpose flour
- 1 liter milk
- 50 g grated Parmesan cheese
- 1 tablespoon baking powder (14 g)
Step-by-Step Instructions
1. Prepare the Pan
Preheat oven to 180°C (350°F). Grease a medium baking dish with butter and dust lightly with flour or cornmeal.
2. Blend the Wet Ingredients
In a blender, combine eggs, sugar, butter, and milk. Blend for 2 to 3 minutes until smooth and pale.
3. Add Dry Ingredients
Add cornmeal, flour, and grated Parmesan. Blend again for about 1 minute until combined. The batter will be thin.
4. Add Baking Powder
Pulse in baking powder briefly, just enough to incorporate.
5. Bake
Pour batter into prepared dish. Bake for 45 to 55 minutes, until the top is golden and edges are set. The center should remain slightly creamy.
6. Cool
Allow to rest for 15 to 20 minutes before slicing. Serve warm or chilled.
Nutritional Information (Approximate per Serving)
- Calories: 265 kcal
- Protein: 7 g
- Fat: 10 g
- Carbohydrates: 34 g
- Sugar: 18 g
- Fiber: 1 g
- Calcium: 90 mg
About Bolo de Milho Cremoso
4Bolo de Milho Cremoso is a traditional Brazilian corn-based cake with rural origins. Corn plays a central role in Brazilian cuisine, particularly in countryside cooking and seasonal festivities. This cake became especially popular during Festas Juninas, celebrations that highlight regional food traditions.
Unlike many layered desserts, this cake forms its own structure while baking. The lighter elements rise slightly, while the custard-like portion settles beneath, creating a naturally creamy center.
Ingredient Notes
Cornmeal
Fine or medium grind works best. It provides structure and characteristic flavor.
Milk
Whole milk gives the best creamy texture, though alternatives like coconut milk can be used for variation.
Parmesan Cheese
Adds subtle saltiness that balances sweetness and enhances depth of flavor.
Butter
Contributes richness and aroma.
Eggs
Provide structure and emulsification.
Storage
- Room temperature: up to 1 day, covered
- Refrigerated: up to 5 days in airtight container
- Frozen: up to 2 months, wrapped tightly
Reheat gently in oven at 160°C (320°F) for a few minutes, or microwave briefly.
Variations
- Replace half the milk with coconut milk for a tropical note.
- Blend in sweet corn kernels for extra texture.
- Add orange zest for subtle citrus aroma.
- Drizzle condensed milk over warm cake.
- Top with melted chocolate for a richer dessert option.
Serving Suggestions
Pairs well with:
- Black coffee or espresso
- Hot chocolate
- Fresh tropical fruit
- Light whipped cream
- Chilled milk
Final Thoughts
Creamy Brazilian Cornmeal Milk Cake is a simple blender recipe that delivers texture, comfort, and tradition in every slice. With minimal preparation and pantry-friendly ingredients, it remains a timeless dessert that reflects the warmth of Brazilian home cooking.
