Bolo Cremoso de Milho (Creamy Corn Cake)
Bolo Cremoso de Milho (Creamy Corn Cake)
This sweet-meets-savory cake is a Brazilian specialty.
Ingreadient
- 3 cups whole milk
- 1 1/4 cups medium-grind cornmeal (such as Bob’s Red Mill) (about 6 3/4 ounces)
- 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
Direction
- Preheat oven to 350°F. Generously grease a 10-inch cast-iron skillet with butter. Set aside.
- Process milk, cornmeal, butter, and eggs in a blender until well combined, 20 to 30 seconds. Add sugar and cheese; process until combined, about 20 seconds. Add baking powder, and process until just incorporated, 5 to 10 seconds. (Do not overmix; batter will be thin.) Pour batter into prepared skillet.
- Bake in preheated oven until top is evenly browned and edge has pulled away from skillet, about 45 minutes. (Center will be creamy.) Let cake cool in skillet on a wire rack until warm to the touch, 20 to 30 minutes. Run a knife along edge of skillet; invert cake onto a plate, and then invert, top side up, onto wire rack. Let cool 1 hour. Slice cake, and serve.
