Bolo Cremoso de Milho (Creamy Corn Cake)

Bolo Cremoso de Milho (Creamy Corn Cake)

This sweet-meets-savory cake is a Brazilian specialty.


  • 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


  1. Preheat oven to 350°F. Generously grease a 10-inch cast-iron skillet with butter. Set aside.
  2. 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.
  3. 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.

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