Out of all the things to make with fresh corn, Sweet Corn Cake might be my favorite! It is a breeze to make and goes great with a cup of coffee.
orn cakes are a staple in Brazilian cuisine, especially during the winter festivities.
There are probably more corn cake recipes than there are people in Brazil. The variations include cakes made of fubá (cornmeal), fresh corn, canned corn, with coconut, with cheese, with guava, and so on. You could eat a different corn cake every day and never get sick of it!
Today I’m sharing one of my favorites. It is super moist, sweet and full of corn flavor! And while the recipe asks for coconut (both coconut milk and shredded coconut), the flavor is a lot more subtle than you would think.
The best thing about this cake is how easy it is to make it! It’s a dump-and-blend and no mixer needed, as most Brazilian cakes use the blender instead.
You will find that the hardest part is to wait for it to cool! It’s like I can hear my grandma telling me that eating hot cake will give me a stomach ache.
It does take a huge amount of self control not to tear into this cake as soon as it comes out of the oven. The smell is inebriating! But if you can brave through it, do it! Resist! I guarantee you will be rewarded with better flavor and texture.
Brazilian Corn Cake VS Cornbread
The day I made this cake for the first time, Tim got home from work and, upon seeing it on the kitchen island, went straight for a bite.
“Mmmm, cornbread?” *bites* “No. What is it?“
And that got me thinking: are they similar? What are the main differences?
Cornbread, as we have in Brazil, is called Broa de Milho. Unlike American cornbread, it is made with a combination of cornmeal and rye or wheat flour, and leavened with yeast (rather than baking powder or baking soda).
So is what we Brazilians call corn cake the equivalent of the American cornbread? To me, not quite. While the texture can be similar, it is much sweeter, to the point that Tim immediately knew something was different when he bit into it.
This is the type of cake that I like to eat on a lazy afternoon, served with a cup of coffee. But if you make this and feel compelled to eat it as you would cornbread – with chili, for example – don’t let me stop you! It will be delicious either way!