Brazilian Corn Cake Food

SWEET CORNMEAL CAKE BRAZILIAN-STYLE

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.

GRILLED CORN CAKES

Steps:

• Coat a large griddle with cooking spray and preheat to medium-high.
• In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.
• In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
• Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.

BRAZILIAN CORN CAKE

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.

SAVORY CORN GRIDDLE CAKES

Steps:

• In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
• Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u

CORN CAKE

Steps:

• Grease a 18cm baking pan and dust with flour.Pre-heat the oven to 180°C.
• Shave all the corn from the cob with a sharp knife.
• Mesure 2 cups, place all ingredients in a liquidizer, blend very well.
• Transfer to the prepared baking pan and bake for 30 minutes.
• This cake will have two layers, underneath it will look like a puddim and on top like a cake.
• Refrigerate for half an hour.

BRAZILIAN BROA (CORN BREAD)

Steps:

• Mix sugar, cornmeal, flour, and salt together in bowl until combined; add eggs.
• Stir milk and melted butter in a bowl until smooth; stir into the cornmeal mixture until smooth, about 5 minutes.
• Grease a griddle; place over high heat. Drop tablespoonfuls of the cornmeal mixture into the skillet; cook until golden brown, about 5 minutes each side.