Today, we’re sharing a recipe that will win you over with its incredible ease and authentic flavor. Meet our Baked Corn Cake (Pamonha de Forno)—a simplified, hassle-free version of this classic Brazilian delicacy that skips the traditional labor of wrapping it in corn husks.
Ingredients:
- 1 ½ cups coconut milk
- 4 large eggs
- 2 cans (approx. 15 oz each) whole kernel corn, drained
- 1 cup grated Parmesan cheese
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- 4 tablespoons all-purpose flour
How to Make Baked Pamonha:
- In a blender, add the drained corn. (If you prefer using fresh corn, you can use the kernels from 4 ears of corn).
- Add the grated Parmesan cheese, coconut milk, eggs, and sugar.
- Blend all the ingredients until you achieve a smooth, homogeneous mixture.
- Finally, add the baking powder and all-purpose flour, and blend briefly just until well incorporated.
- Pour the batter into a greased baking dish (you can use butter or cooking spray lightly dusted with flour). Bake in a preheated oven at 350°F (180°C) for approximately 40 minutes, or until the cake is golden brown and set.
Pro Tip:
To check if the cake is ready, insert a toothpick into the center; it should come out mostly clean, though a slightly moist crumb is perfectly normal for this dessert.
Fun Fact:
This version is a beloved shortcut in Brazilian kitchens. It delivers the same comforting taste of traditional pamonha without the need for time-consuming corn husk wrapping. Feel free to customize your cake by adding shredded coconut or small cubes of guava paste (goiabada) for a unique twist.
Now you can enjoy this delicious treat without all the extra work. We hope you love this recipe!
Did you enjoy this recipe? Share it with friends! Don’t forget to explore our other delicious desserts and sweets on the blog.