Brazilian Sweet Corn Cake Recipes

SWEET CORNMEAL CAKE BRAZILIAN-STYLE

Sweet Cornmeal Cake Brazilian-Style image

Very easy and fast to make from scratch and healthy, too. In Brazil, this cake is a favorite along a cup of coffee for breakfast. It is very similar in texture to a cornmeal bread, but only this is a sweet cake instead. Stir your favorite seeds or walnuts into the blended batter before pouring into the pan, if desired.

Provided by VickyLondres

Categories World Cuisine Recipes Latin American South American Brazilian

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups cornmeal
1 ½ cups white sugar
1 cup milk
1 cup coconut milk
1 cup all-purpose flour
3 eggs
⅓ cup vegetable oil
1 teaspoon baking powder

Steps:

Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 507.6 calories, Carbohydrate 79.2 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 7.8 g, Sodium 106.1 mg, Sugar 39.7 g

SWEET CORN CAKE

Sweet Corn Cake image

A Mexican sweet corn cake with a spoon bread consistency.

Provided by Lee Ann Clarke

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

½ cup butter, softened
⅓ cup masa harina
¼ cup water
1 ½ cups frozen whole-kernel corn, thawed
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy whipping cream
¼ teaspoon salt
½ teaspoon baking powder

Steps:

In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 27.9 g, Cholesterol 47.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 256.9 mg, Sugar 12.5 g

BRAZILIAN CORN CAKE

Brazilian Corn Cake image

Festivas Juninas (June Festivals) are held in honor of Roman Catholic saints-St. Anthony, St. Peter, and St. John. Brazilians believe St. John protects the corn and green bean harvests, giving them plenty of food in the upcoming year. They celebrate St. John's Day with a harvest festival. Brazilians like to eat corn, as corn-on-the-cob and popcorn, and corn-based dishes such as corn puddings and corn cake, at all of the Festivas Juninas. From FoodinBrazil.com

Provided by kitty.rock

Categories Dessert

Time 1h

Yield 12 slices, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 (11 ounce) can corn, drained
7 tablespoons butter, softened
1 cup whole wheat flour
3 eggs, beaten
1 (14 ounce) can coconut milk
1 tablespoon baking powder
2 cups granulated sugar (or less to taste, maybe Splenda could be substituted)

Steps:

Preheat oven to 350°F
Place all of the dry ingredients into a bowl and mix; slowly add milk, eggs, butter, and corn; mix until smooth.
Pour the mixture into a large greased loaf pan.
Bake for about 50 minutes.
To test if the cake is done, stick a toothpick into the center; the cake is done when the toothpick comes out clean.
Remove the cake from the pan by turning it over onto a wire rack to cool.
Slice and serve.