There is nothing quite like a creamy Brazilian cornmeal cake (Bolo de Fubá Cremoso) to bring back the sweetest childhood memories. For many, this grandma-style treat has a special place in the heart during afternoon coffee breaks. While some traditional versions include anise, this recipe skips it for a pure, comforting experience. It is the perfect simple dessert to enjoy with a hot cup of coffee or a cold glass of milk.
Ingredients for Creamy Cornmeal Cake:
- 2 cups whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 cup fine yellow cornmeal (fubá)
- 1 cup granulated sugar
- 2.5 oz grated Parmesan cheese (half a standard package)
- 2 tablespoons all-purpose flour
- 1/2 tablespoon baking powder
Instructions:
- In a blender, combine the milk, eggs, melted butter, cornmeal, sugar, Parmesan cheese, and all-purpose flour.
- Blend all ingredients until the mixture is completely smooth.
- Add the baking powder and pulse briefly just to incorporate.
- Pour the batter into a greased baking pan dusted with a little cornmeal.
- Bake in a preheated oven at 350°F (180°C) for 35 to 40 minutes, or until a toothpick comes out clean and the top is lightly golden brown.
- Let the cake cool completely before slicing and serving to ensure the signature creamy texture sets.
Pro Tip:
This cake is delicious on its own, but for an extra special treat, try adding small cubes of goiabada (guava paste) to the batter before baking. The contrast between the sweet guava and the savory Parmesan in the cake is absolutely irresistible.
Prep time: 10 minutes | Cook time: 35-40 minutes
Yield: 8 generous servings
Fun Fact:
Did you know that cornmeal is a staple in Brazilian cuisine? Beyond being the base for comforting dishes like polenta and various breads, it is an excellent source of energy. This creamy cake perfectly captures that nostalgic, simple comfort that defined many Brazilian childhood afternoons.