Brazilian cornmeal cake Fast2eat

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Cornmeal cake (called “Bolo de Fubá”) is really popular during Brazilian winter festivities (called “Festa Junina”). Since June is the month when corn crops are harvested, the majority of Festa Junina dishes (both sweet and savoury) are made of corn, including the classic Bolo de Fubá.

This Brazilian Cornmeal cake recipe is from my cousin (like my sister) Helo. And yes, there is parmesan cheese in the ingredients, I was surprised seeing that myself, but it works! I would not change a thing! Use the most finely ground cornmeal you can find so that the cake will have a delicate, light texture.

My family loves this cake, especially my daughter. It is super moist, sweet, and full of corn flavour!

It goes great with a cup of coffee. In Brazil, it is a staple for breakfast or for an afternoon snack with coffee. You can also eat it for dessert.

The smell is mind-blowing! As the cake cooks in the oven, it fills the kitchen with a sweet, warm aroma.

You will find that the hardest part is to wait for it to cool! I love it when still warm.

The best thing about this cake is how easy and fast it is to make it from scratch! It’s a dump-and-blend and no mixer needed, as most Brazilian cakes use the blender instead. It is a breeze to make! You can get this cake in the oven in about 5 minutes―as fast as it takes you to gather the ingredients. It is pretty much effortless with minimum cleanup. I don’t know about you, but for me, this is a dream come true!

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Brazilian Cornmeal cake Fast2eat

Brazilian Cornmeal cake Fast2eat

Delicious, slightly warm, or at room temperature, this Brazilian Cornmeal Cake is similar in texture to cornbread, only sweeter and moister instead. Try it and let me know what you think.
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 24 squares


  • 3 Egg
  • ½ cup Oil
  • 1 cup Milk
  • 1 1/3 cup Sugar
  • 1 1/3 cup Cornmeal
  • 1 1/3 cup All-purpose flour
  • 1 tbsp Parmesan cheese
  • Fennel - 1 teaspoon of seeds or ½ teaspoon of powder
  • 1 tablespoon Baking powder

Filling (Optional)

  • 150 g Guava Paste - in cubes

Topping (Optional)

  • Sugar
  • Cinnamon


  • Add the eggs, oil, milk, and sugar to a blender and mix until well blended.
  • Gradually add the cornmeal and flour and blend until you get a smooth dough.
  • Transfer to a bowl and add the Parmesan and fennel and mix.
  • Add the baking powder and stir carefully until completely incorporated.
  • Pour mixture into a greased and floured rectangular baking pan.
  • If desired, spread guava paste cubes on top (they will penetrate).
  • Bake in a preheated oven at 180°C (350°F) for about 40 minutes until golden brown or until a toothpick or cake tester inserted into the center of the cake comes out clean.
  • If you wish, sprinkle a mixture of sugar and cinnamon, let cool for at least 15 minutes before serving.
  • Cut into squares.



When making the cake in an Air Fryer, please read the success tips at How to bake a cake in the air fryer.
This cake will stay fresh, covered for a few days at room temperature. However, it will start to stale after that.
If it’s not completely gone in 2-3 days, wrap it in plastic wrap or place it into a zip-top bag.
If you refrigerate it, it will stay good for up to a week!
This cake freezes well for 2-3 months. After that, allow it to thaw at room temperature.
You can also warm it in the oven for a few minutes, wrapped in aluminum foil if you prefer the warm cake.
There are many recipes for bolo de fubá (cornmeal cake), and most are pretty similar.
The variations include cakes made of cornmeal, fresh corn, canned corn.
Some people like to add coconut, coconut milk or cheese, for a moister, richer cake.
You can also stir your favourite seeds or walnuts into the blended batter before pouring into the pan if desired.
As I suggested in the ingredients, you can make this classic cake even more delicious by adding some guava paste (also really popular in Brazil).
There is also an option to add guava syrup over it.
Or, if you’re not too keen on going overboard with guava-ness, you can dust some powdered sugar or a mixture of sugar and cinnamon over it!
You could eat a different cornmeal cake every day and never get sick of it!

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Calories: 167kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 17mg | Potassium: 111mg | Fiber: 1g | Sugar: 12g | Vitamin A: 49IU | Calcium: 41mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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