Snack · 55 min · brazilian

Bolo de Fuba (Cornmeal Cake)

Weeknight-friendly Brazilian cooking: Bolo de Fuba (Cornmeal Cake) comes together in 55 minutes with cornmeal, flour, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Cornmeal
• 1 cup Flour
• 1.5 cups Sugar
• 3 Eggs
• 1.5 cups Milk
• 0.75 cup Vegetable oil
• 1 tbsp Baking powder
• 1 tsp Fennel seeds
• 0.5 tsp Salt

Steps

1. Whisk the cornmeal, flour, sugar, baking powder, fennel seeds, and salt — the fennel is the traditional whisper of flavor that makes people ask what the secret is.
2. Blend the eggs, milk, and oil until smooth, then fold into the dry ingredients just until combined. The batter will be thin; that is correct.
3. Pour into a greased and floured tube pan. The batter should fill it about two-thirds — it rises proudly.
4. Bake at 350°F for 40 to 45 minutes, until deep golden and a tester comes out clean. The top should be crackled and rustic.
5. Cool 15 minutes in the pan, then turn out onto a rack.
6. Serve in thick slices, warm or at room temperature, with coffee. Bolo de fubá is the taste of a Brazilian grandmother’s kitchen.

Build my plan — free

← All recipes