Cornmeal Cake (Bolo de Fubá)
This is a quick, easy, and comforting Brazilian cornmeal cake—known as bolo de fubá—adapted from my cousin Kathy’s family recipe. Her grandmother used coffee cups for measurements, so Kathy converted everything into standard amounts, which makes this version simple to follow. The batter comes together in a blender, so there’s minimal prep and virtually no mixing bowl to clean. It’s one of those cakes that’s humble yet irresistible: slightly sweet, tender, and just moist enough to enjoy for breakfast or as a simple dessert.
Description
The texture of this cornmeal cake is similar to corn bread but sweeter and more delicate. It browns to a lovely golden color on top and has a fine crumb that’s both light and slightly grainy from the coarse yellow cornmeal. A surprising touch of grated Parmesan gives a subtle savory depth that balances the sweetness—don’t be alarmed by the cheese; it works beautifully. Serve a warm slice with coffee in the morning, or add a dollop of cream or fresh fruit for an easy dessert.
Why this recipe works
- All wet and dry ingredients are blended together for a consistent, lump-free batter.
- Coarse yellow cornmeal gives the cake the traditional texture and mild corn flavor.
- Just the right amount of sugar keeps it pleasantly sweet without being cloying.
- A small amount of butter adds richness while baking powder ensures a tender rise.
Ingredients
- 3 cups skim milk
- 4 large eggs
- 1 1/2 cups yellow cornmeal, coarse
- 1 1/2 cups granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 2 1/2 tablespoons unsalted butter, melted
- 1 tablespoon baking powder
- 2 tablespoons grated Parmesan cheese
- Baking spray (or grease for the pan)
Yield
Makes about 21 pieces. Serving size: 1 piece.
Directions
- Preheat the oven to 350°F (175°C).
- Spray a 13″ x 9″ x 2″ baking pan with baking spray, or lightly grease the pan.
- In a blender, combine the milk, eggs, cornmeal, sugar, flour, and melted butter.
- Blend until the mixture is smooth and well combined, about 1 minute. The batter will be pourable but should hold together.
- Add the baking powder and the grated Parmesan cheese. Blend on the lowest setting or pulse a few times just to incorporate—don’t overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake at 350°F for about 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 30 minutes before cutting. The cake is delicious warm; cool slightly for cleaner slices.
- Cut into 21 pieces and serve.
Tips and variations
- If you prefer a finer crumb, you can use a finer-ground cornmeal, but the original coarse cornmeal gives the cake its traditional texture.
- For a richer cake, substitute whole milk for the skim milk or add a tablespoon more melted butter.
- To add flavor, stir in a teaspoon of vanilla extract or a pinch of grated lemon or orange zest before blending.
- For a dairy-free version, use a plant-based milk and replace the butter with a neutral oil; omit the Parmesan or use a dairy-free savory alternative.
Storage and reheating
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in the microwave for 15–25 seconds or warm gently in a low oven. The cake also freezes well: wrap portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before warming.
Nutrition (per piece)
Calories: 127 kcal • Carbohydrates: 23 g • Protein: 3.5 g • Fat: 3 g • Saturated Fat: 1.5 g • Cholesterol: 40 mg • Sodium: 92 mg • Fiber: 0.5 g • Sugar: 15.5 g
Final note
This recipe is a keeper—simple to make and comforting to eat. It’s cherished in our family and perfect to share when you want an uncomplicated homemade treat. If you give it a try, enjoy a warm slice and feel free to adapt it to your taste.