Cornmeal cake—popularly known as bolo de fubá in Brazil—is a humble, comforting treat that’s easy to make but often underestimated. When done right, it’s fluffy, moist, and full of flavor, with just the right touch of sweetness and a slightly crumbly texture.
In this article, you’ll learn how to make a fluffy cornmeal cake that’s anything but dry or boring, with tips to perfect the texture and flavor every time.
Why Cornmeal Cake is Worth Making
Cornmeal cake is beloved across Latin America and the southern U.S. for its rustic charm and versatility. It can be served:
- For breakfast or an afternoon snack
- With coffee or tea
- Plain or topped with guava paste, coconut, or even cheese
It’s also naturally gluten-friendly (depending on flour choice) and easy to adapt to different tastes.
Ingredients for the Perfect Cornmeal Cake
Here’s a reliable recipe for a soft and delicious cornmeal cake:
Dry ingredients:
- 1 cup fine cornmeal (yellow or white)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet ingredients:
- 3 large eggs
- 1 cup sugar
- 1 cup milk (room temperature)
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional)
- 1/4 cup grated parmesan cheese (optional but traditional in Brazilian recipes)
Step-by-Step Instructions
1. Preheat the oven to 350°F (175°C). Grease a loaf pan or round cake pan and dust with cornmeal.
2. In a mixing bowl, combine the eggs and sugar. Beat until light and creamy.
3. Add the milk, oil, and vanilla, mixing well.
4. In a separate bowl, sift together the cornmeal, flour, baking powder, and salt.
5. Combine the wet and dry mixtures, stirring gently until just incorporated. Avoid overmixing.
6. Fold in the shredded coconut and cheese, if using.
7. Pour the batter into the prepared pan, and let it rest for 5 minutes before baking—this helps hydrate the cornmeal.
8. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Tips for a Fluffy and Flavorful Result
- Use fine or medium-ground cornmeal – Coarse cornmeal can make the cake too gritty.
- Let the batter rest before baking – It allows the cornmeal to absorb the liquid and soften.
- Add orange zest or lemon zest – This gives the cake a light citrus aroma that balances the richness.
- Don’t overbake – Watch closely after 30 minutes. Cornmeal cakes dry out fast.
- Dust with powdered sugar or cinnamon after baking for an extra finish.
Variations You Can Try
Coconut Cornmeal Cake
Add 1/2 cup of coconut milk and reduce the regular milk to 1/2 cup. Finish with a sprinkle of toasted coconut on top.
Guava Twist
Serve slices with a small spoon of guava paste (goiabada) on the side, or melt the guava and drizzle over the top.
Cornmeal Cream Cake
Mix 1/4 cup of heavy cream or condensed milk into the batter for a richer texture.
Cheese-Lover’s Version
Add a bit more parmesan or cubes of soft white cheese into the batter for a sweet-savory combo.
Serving Suggestions
This cake is best served warm or at room temperature with:
- Freshly brewed coffee
- Black tea or chai
- A scoop of vanilla ice cream for dessert vibes
- A drizzle of honey or maple syrup for extra moisture
Humble Ingredients, Delicious Results
Cornmeal cake proves that you don’t need fancy ingredients to make something comforting and irresistible. With the right balance of sweetness, texture, and moisture, bolo de fubá can quickly become one of your go-to bakes—perfect for any time of day. So grab that bag of cornmeal, and let’s turn it into cake magic.
