Traditional corn cake is already amazing, but have you ever tried Brazilian Corn Pamonha Cake baked in corn husks? It’s an indescribable delight—try it and fall in love. Let’s get to the recipe!
Ingredients for Brazilian Corn Pamonha Cake:
- Fresh corn husks (optional);
- 5 ears of fresh sweet corn;
- 1 cup (240ml) whole milk;
- 3 large eggs;
- 1 cup granulated sugar;
- 2 tablespoons butter;
- 3 tablespoons grated Parmesan cheese;
- 1 pinch of salt;
- 1 teaspoon baking powder.
How to make Brazilian Corn Pamonha Cake:
- First, carefully remove the husks from the corn and thoroughly clean both the corn ears and the husks.
- Grease a round cake pan with butter, then line the bottom and sides with the corn husks.
- Set the pan aside.
- Cut the raw corn kernels off the cobs.
- In a blender, add the raw corn kernels, milk, eggs, sugar, butter, grated Parmesan, and salt.
- Blend until smooth.
- Add the baking powder and pulse briefly just to incorporate.
- Pour the batter into the prepared pan lined with husks.
- Bake in a preheated oven at 350°F (180°C) for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool slightly before serving. Enjoy!
Pro Tip:
Soak the corn husks in hot water for a few minutes to make them more pliable and easier to work with. Make sure to remove any impurities or silk from the husks before using.
Did you know?
This corn cake is a traditional Brazilian recipe, especially popular in the Northeast region. Inspired by the classic “pamonha,” this cake version offers the same iconic flavor profile but with a soft, moist texture. Baking it wrapped in corn husks adds a unique aroma and helps maintain moisture during the baking process, resulting in an authentic and rustic taste that celebrates Brazilian culinary heritage.
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