SWEET CORNMEAL CAKE BRAZILIAN-STYLE
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
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
CHEESY CORN CAKES
These cheesy sweetcorn cakes can be whipped up in minutes, and the kids will love to help you make them
Provided by Lesley Waters
Categories Main course, Snack
Time 15m
Yield Makes 12 cakes
Number Of Ingredients 10
Steps:
- Mix the tomatoes and ketchup for the salsa dip in a bowl and set aside.
- In another bowl, whisk the flour, baking powder, eggs and milk until smooth. Stir in the sweetcorn, cheese and chives. Season well.
- Heat half the oil in a non-stick frying pan. Add six spoonfuls of the mixture to the pan and flatten out slightly with the back of the spoon, keeping them separate. Cook for 1½ minutes over a medium heat until golden. Turn and cook the other side, then remove from the pan and keep warm while you make six more corn cakes with the remaining oil and mixture. Serve with the salsa dip.
Nutrition Facts : Calories 127 calories, Fat 4.8 grams fat, SaturatedFat 2.3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 0.9 grams sugar, Fiber 0.8 grams fiber, Protein 5.4 grams protein, Sodium 0.64 milligram of sodium
BRAZILIAN CORN CAKE
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
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.
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SWEET CORN CAKE - EASY AND DELISH
From easyanddelish.com
4.9/5 (10)Total Time 45 minsCategory DessertCalories 336 per serving
- Preheat the oven to 350 degrees F (about 177 degrees C). Grease very well a 10-inch (about 25 cm) ring pan and set aside. NOTE: Grease the entire pan well. Do NOT miss one single corner!!
- In a blender, blend together all ingredients until corn is completely pureed and the mixture is homogeneous and creamy. You may need to stop the blender once or twice to stir in the mixture, making it easier to blend together the ingredients.
- Pour mixture in the greased ring pan and bake for about 30-35 minutes (mine baked in 35 mins) or until a toothpick comes out clean. Let corn bundt cake cool down completely on a rack (corn bundt cake will break apart if unmolded while still warm) and run a knife gently around the edges. Place an inverted plate on top and invert corn bundt cake to unmold. This corn bundt cake is mildly sweet and can be served either for breakfast or as a snack -- warm with butter, at room temperature accompanied by a cup of coffee, or chilled and drizzled with sweetened condensed milk. ;)
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4.6/5 (33)Total Time 40 minsCategory Brazilian FoodCalories 210 per serving
- Stand each ear of corn up in a bowl or plate and, holding it sturdy, carefully run a sharp chef's knife down the length of the ear to shave off the kernels.
- Combine the kernels and half and half in the jar of a blender. Blend at a high speed for at least 2 minutes, until smooth.
- Pass the pulp through a fine mesh strainer to get rid of the coarse parts, using a spoon to press it so you get all the liquid out. Discard the solids.
- In a large pot, combine this liquid with the sweet condensed milk, butter and salt. Cook over medium heat, stirring often with a wooden spoon, until the mixture thickens and reduces, about 30 minutes. Make sure your pot is large enough and that you do not leave it unattended and stir often, or it can boil over.
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