Cooked cornmeal cake
Patricia Scarpin
ingredients
- 320g fine cornmeal – polenta works wonderfully as well
- 250g sugar
- 400ml milk
- 150ml vegetable oil – I used canola
- pinch of salt
- 3 large eggs
- 1 tablespoon baking powder
- 1 1/2-2 tablespoons cornmeal – extra, to prepare the pan
directions
- 1
Pre-heat the oven to 180°C/355°F.
- 2
Grease a 24cm ring pan and sprinkle with cornmeal, shaking well to coat the whole pan. Shake it to remove any excess. You can bake this recipe in muffin pans, if you wish.
- 3
Place the cornmeal, sugar, milk, oil and salt in a large saucepan and mix well until the ingredients are dissolved. Cook this mixture over medium/high heat, stirring constantly so there aren’t any lumps, until thick and creamy – it will resemble soft polenta.
- 4
If lumps are formed, stir quickly clockwise and then the opposite way – I used a whisk and it worked really well. Pour the mixture in a bowl and set aside to cool.
- 5
When it’s cool, add the eggs, one at a time, and mix well after each addition. Add the baking powder and mix well.
- 6
Pour the mixture into prepared pan and bake for 40-45 minutes or until a skewer comes out clean.
- 7
Let it cool in the pan before unmolding it.
Source: from the Brazilian blog "Pecado da Gula"
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