Brazilian corn cakes
Summary
Yield
Source Food Wine World
Prep time 1 hour Recipes Snack South America Moderate Brazil Bake
Description
These corn cakes don't come in one unique flavor. They have can have many variations. Substituting the grated cheese with grated coconut will produce a different flavor altogether; adding some canned corn to the dough will produce some flavor more similar to the Argentinian addictive choclos.
Ingredients
1 Cup cornmeal (yelow cornmeal) 1 Tablespoon butter (melted) 1 Tablespoon flour (all purpose type) 3 Cup sugar 1 Tablespoon baking soda 4 Tablespoon cheese (grated) 4 Cup milk (low fat) 4 eggs (small)
Instructions
- Preheat the oven to 350F. Grease a 9 x 1 3-inch baking pan by rubbing butter or spraying with cooking vegetable oil spray.
- In a large bowl, whisk the melted butter, sugar, and eggs together. Add the milk, and mix until well combined. Mix the cornmeal, flour, baking soda, and grated cheese together in a separate bowl.
- Slowly add the dry ingredients to the milk mixture. Stir with a wooden spoon just until all of the dry particles are moistened.
- Pour the batter into the baking pan and place it on the middle rack. Bake for about 30 to 35 minutes or until the top turns golden brown.
- Remove the pan from the oven. Allow to cool for at least 15 minutes before cutting into squares.
Notes
Place the butter in a small microwave-safe bowl and cover it. Heat on high power for about 20 seconds until melted.
Ingredients, metric
200 g
yellow cornmeal
25 g
butter, melted
50 g
all-purpose flour
600 g
sugar
1 Tbs
baking soda
100 g
grated cheese
1 l
low-fat milk
4
small eggs
Nutrition facts
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
261.38
Calories From Fat (13%)
34.82
% Daily Value
Total Fat 3.86g
6%
Saturated Fat 1.90g
10%
Cholesterol 50.15mg
17%
Sodium 316.98mg
13%
Potassium 149.36mg
4%
Carbohydrates 53.14g
18%
Dietary Fiber 0.91g
4%
Sugar 43.43g
Sugar Alcohols 0.00g
Net Carbohydrates 52.23g
Protein 4.98g
10%
Summary
| Yield | |
|---|---|
| Source | Food Wine World |
| Prep time | 1 hour |
| Recipes | Snack South America Moderate Brazil Bake |
Description
These corn cakes don't come in one unique flavor. They have can have many variations. Substituting the grated cheese with grated coconut will produce a different flavor altogether; adding some canned corn to the dough will produce some flavor more similar to the Argentinian addictive choclos.
Ingredients
| 1 | Cup | cornmeal (yelow cornmeal) |
| 1 | Tablespoon | butter (melted) |
| 1 | Tablespoon | flour (all purpose type) |
| 3 | Cup | sugar |
| 1 | Tablespoon | baking soda |
| 4 | Tablespoon | cheese (grated) |
| 4 | Cup | milk (low fat) |
| 4 | eggs (small) |
Instructions
- Preheat the oven to 350F. Grease a 9 x 1 3-inch baking pan by rubbing butter or spraying with cooking vegetable oil spray.
- In a large bowl, whisk the melted butter, sugar, and eggs together. Add the milk, and mix until well combined. Mix the cornmeal, flour, baking soda, and grated cheese together in a separate bowl.
- Slowly add the dry ingredients to the milk mixture. Stir with a wooden spoon just until all of the dry particles are moistened.
- Pour the batter into the baking pan and place it on the middle rack. Bake for about 30 to 35 minutes or until the top turns golden brown.
- Remove the pan from the oven. Allow to cool for at least 15 minutes before cutting into squares.
Notes
Place the butter in a small microwave-safe bowl and cover it. Heat on high power for about 20 seconds until melted.
Nutrition factsPercent daily values based on a 2000 calorie diet. |
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Remarkable
Corn is a staple in Brazil. You'll see corn as an ingredient in many Brazilian recipes, puddings and cookies to mention a couple. Enjoy these corn cakes at all times.
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