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Brazilian corn cakes

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.


1 c cornmeal (yelow cornmeal)
1 T butter (melted)
1 T flour (all purpose type)
3 c sugar
4 T cheese (grated)
4 c milk (low fat)
4 egg (small)


Preheat the oven to 350°F. Grease a 9 x13-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.

Total time
1 hour, 5 minutes
Cooking time
Preparation time
15 squares


Place the butter in a small microwave-safe bowl and cover it. Heat on high power for about 20 seconds until melted.

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.


Brazilian cuisine

snacks, baking
Brazilian food recipes
Food in America