Corn is comfort food at a glance. Perhaps it is the sweetness, perhaps the easy way in which it makes us think of mellow mornings and home kitchens. In Brazil, corn is not an ordinary products of the pantry – it is childhood, it is festivals and ordinary fun. And when baked, it gets something magical as Bolo Cremoso de Milho
This creamy corn cake is not a shout at all. It does not require frosting or decorations. It does not have to be loud instead it is soft with a custard-like internal core meltable in mouth and a golden crust, which has the peculiar smell of home. It is the cake you cut when it is still slightly hot and the house is still warm and sweet smelling. Each bite is soft, a bit gooey and filled with love.
Some background: The origin of the term
Bolo Cremoso de Milho originates in the countryside of Brazil-where corn is grown freely and others depend on what nature provides them with. It is a typical food of Festa Junina, a festival that combines rural culture, folk music, bonfires, and one will not miss corn
However, over the years, this cake was turned into something far more than a festival-only sweet snack. You can even find it in the kitchen of a grandmother nowadays and it is served with a smile and a cup of coffee. It can be prepared in advance when short term guests come or to celebrate birthdays or even prepared in long afternoons where the heart needs something sweet.
- 1 tin (or approximately 1/2 cups) of sweet corn that has been drained
- No fresh corn? Frozen works too. Just thaw and dry it well.
- 1 can of condensed milk
- For a less sweet version, use 1 cup of whole milk plus ½ cup sugar.
- 1 can of whole milk (use the same condensed milk can to measure)
- 3 eggs
- 3 tablespoons of butter, melted
- ½ cup of grated Parmesan cheese
- Add a salty balance! Skip it if you prefer plain sweet
- 1 cup of cornmeal (fine or medium grind)
- 1 tablespoon of baking powder
- A pinch of salt
When’s the Best Time to Make It?
- This cake doesn’t wait for an occasion. It’s perfect when:
- You want a simple dessert without fuss
- It’s rainy and you need something warm with coffee
- Friends are dropping by and you want to offer something homemade
Instructions
Step 1: Put it at 180 o C (350 o F). Butter a 9-inch square pan or round pan and scatter over some cornmeal or flour
Step 2 : Place the corn, the condensed milk, regular milk, eggs, melted butter, and cheese in a blender .Blend until smooth Add in the cornmeal, salt, and baking powder. Blend just enough to mix — don’t overdo it
Step 3: Pour the mixture in your greased pan. The mixture will be quite liquid – this is the way it is supposed to be. Bake about 45-50 minutes, until the top is golden brown and the middle is only slightly set yet still wobbles a bit. Toothpick needs not to come out clean-it is alright!
Step 4: After 20-30 minutes let it cool and slice. The center will set a little bit up but remain creamy delicious
Serving Tips
It can be served hot, room temperature and even cold , it is delicious.
- Serve with Brazilian cafezinho (a small dose of sturdy coffee)
- Top it with a sprinkling of cinnamon which adds a homely feel
You may even serve it with a dollop of whipped cream or spoon of fruit compote
Precautions
- Don’t overbake! Its middle should not be dry, but creamy
- Never forget to wait out after baking the cake and it will be easier to set
- Mix thoroughly or strain the mixture to have a smoother texture in case you are using fresh corn
- Too sweet ? One can reduce the condensed milk a bit or give balance to it with extra cheese
More About Bolo Cremoso de Milho
Bolo Cremoso de Milho is a cake that does not require any dressing and explanation, it is supposed to be easy, sincere and warm. It is basically about making do with what is available, taking things slow and appreciating those smaller things, one of which a piece of cake reminds you, that in simplicity lies comfort, even in lowly things
Don t worry in case you have never tried to prepare it before. It is not a perfection thing. It is about pleasure of one creamy, golden bite at a time.
