Corn cake is a classic of comfort food in both Brazil and Portugal. Simple, fragrant, and comforting, it spans generations and is commonly found at afternoon coffee tables or family gatherings. Made from corn — an ingredient deeply tied to the culinary history of both countries — the cake has developed different variations over time, adapting to the ingredients and customs of each region.
In Brazil, cornmeal (fubá) has become the base of countless traditional recipes, resulting in soft, slightly grainy cakes, often flavored with fennel, cinnamon, or coconut. In Portugal, similar preparations are also part of regional cuisine, maintaining the tradition of corn as a central ingredient in rustic breads and cakes.
The recipe we share here, from the website TudoGostoso, was submitted by Sheila C. Silva and tested by Brazilian Diana Souza in Toronto, Ontario, Canada. Diana approved the result and offers a tip for those who prefer a richer texture: add 1 to 2 tablespoons of cornmeal to the batter to enhance both flavor and consistency. A simple touch that further elevates this beloved classic.
Ingredients (9 servings)
- 1 can of sweetened condensed milk
- 3 eggs
- 1 can of corn (drained)
- 1 tablespoon of butter (room temperature)
- 1 package of shredded coconut
- 1 teaspoon of baking powder
- 1 or 2 tablespoons of cornmeal
Preparation Method
- Place the 3 eggs, condensed milk, corn, butter, and baking powder in a blender. Blend well.
- Turn off the blender, add the shredded coconut, and mix the batter with a spoon.
- Grease a baking pan with butter and flour, then pour in the batter.
- Bake in a very hot oven (200°C / 392°F) for about 40 minutes or until golden.
- Let it cool and serve.
- Enjoy!
