Bolo Cremoso de Milho Recipe (Creamy Corn Cake) Separates Into Three Layers by Jan Mostrom

Ready to bake something different? This sweet Bolo Cremoso de Milho corn cake was often made by the grandmother of the famous chef Junior Borges. He and his cousins loved her baking and especially this creamy corn cake recipe. This easy corn cake is similar to a sweet cornbread, has only seven ingredients and bakes up easily in a cast iron skillet with a cream center surrounded by sweet cornbread. The sweet Brazilian cornbread-like cake is delicious and might just become a new favorite in your house!

To make this gluten-free Bolo Cremoso de Milho recipe, you will need just a few simple ingredients. Here is what you need to gather from your fridge and pantry: whole milk, cornmeal (medium grind), unsalted butter, eggs, granulated sugar, Parmesan cheese and baking powder.

The thin batter separates as it bakes into three layers, which is reminiscent of magic cakes. Serve this savory layered cake as a side dish with dinner, for dessert after dinner or even as a sweet and savory snack. 

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Cuisine: Brazilian 
Prep Time: 15 minutes plus time to cool
Cook Time: 45 minutes
Total Time: 1 hour plus time to cool 
Servings: 12 

Ingredients

• 3 cups whole milk
• 1 1/4 cups medium-grind cornmeal
• 3/4 cup unsalted butter (6 ounces), softened, plus more for greasing
• 3 large eggs
• 1 1/4 cups granulated sugar
• 3 ounces Parmesan cheese, grated (about 3/4 cup)
• 1 tablespoon baking powder

Recipe Notes

• Use cornmeal in this recipe, not corn flour.

• Make sure your cast iron skillet is well seasoned so the cake does not stick.

• Store the cake in an airtight container to keep it fresh. 

Here's how to make it: 

1. Grease a 10-inch cast iron pan with butter and set aside. Place cornmeal, milk, butter and eggs in a blender and blend well for about 30 seconds.
2. Add the sugar and cheese and mix again for another 30 seconds.
3. Add baking powder and mix for just a few seconds, making sure not to overmix. The mixture will be very thin. Pour batter into the prepared pan.
4. Bake in a preheated 350-degree F oven for about 45 minutes, or until the top is brown and the edges are coming away from the sides. Remove from the oven and place on a cooling rack for about 30 minutes. Turn cake over onto the rack and cool for another hour before serving.
   

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