Bolo de Milho
Experience the comforting flavors of Brazil with this delectable *Bolo de Milho*, a traditional corn cake that's irresistibly moist and sweet. Made with fresh or canned corn kernels, creamy whole milk, and rich cornmeal, this cake delights with its rustic texture and natural sweetness. The optional addition of coconut flakes brings a tropical twist, enhancing the flavor with subtle nuttiness. Perfectly golden and soft, this *Bolo de Milho* is incredibly easy to prepare — simply blend, mix, and bake for under an hour. Enjoy it warm or at room temperature as a snack, dessert, or with a cup of coffee for an authentic Brazilian culinary experience. Whether you’re looking for a gluten-light option or a taste of tradition, this corn cake is sure to satisfy! Perfect keywords: Brazilian corn cake, *Bolo de Milho* recipe, traditional Brazilian dessert, moist corn cake, easy cornmeal cake.
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Recipe Information
Ingredients
- 250 grams corn kernels (fresh or canned, drained)
- 200 ml whole milk
- 100 ml vegetable oil
- 200 grams sugar
- 3 large eggs
- 150 grams cornmeal
- 50 grams all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 50 grams coconut flakes (optional)
Instructions
Preheat your oven to 180°C (350°F) and grease a 22cm (9-inch) round cake pan or a square baking dish.
In a blender, combine corn kernels, whole milk, vegetable oil, and sugar. Blend on high speed until the mixture is smooth.
Add the eggs to the blender and blend again until fully incorporated.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
Pour the blended corn mixture into the dry ingredients. Stir gently until combined and no lumps remain.
If using, fold in the coconut flakes to add a subtle coconut flavor and texture.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the bolo de milho to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake either warm or at room temperature, perfect for a comforting snack or as a delightful dessert.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 57.0 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 434.3 g | 158% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 230.1 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 361 mg | 28% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1729 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
