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Brazil, Chudda's Cuisine/Lounge
Jul 01, 2016
5 Comments

BRAZILIAN FLAIR CREAMY CORN CAKE

This Brazilian flair creamy corn cake has a texture very similar to a pudding with a very fresh flavor of sweet corn and on top we drizzled warm condensed milk.

BRAZILIAN FLAIR CREAMY CORN CAKE

Corn Cake..sweet, savory and delicious…this is definitely a Brazilian tradition!  When Ludmilla first told me about this cake I was like…ok…Not excited about it…but when I took my first bite!! HELLO!!! I told her it was the best cake I’ve ever eaten!!! Why was this?  For me it was the creamy corn texture, the slightly sweet flavor and the delicious warm condensed milk to top it off!!!  This is definitely a different type of flavor profile than we have here in the US!!! This is typical of Brazilian cakes.  I have found that they have  a more savory component and a little less sweetness!!!

Ps. Serve this cake warm to keep it even more moist. We don’t have a microwave, so we warm it up in a 400 degree oven for 5 minutes.

BRAZILIAN FLAIR CREAMY CORN CAKE

All social media has been talking about the 2016 Olympic Games in Rio, Brazil, regarding the water and all of the pollution they have their.  Yesterday, Marilyn heard a radio program about the  boom of pesticides in Brazil. It’s just unbelievable!!!

BRAZILIAN FLAIR CREAMY CORN CAKE
 
Ingredients
  • 1 can coconut milk
  • 1 can condensed milk 
  • 4 cups fresh sweet corn
  • 1 cup milk
  • 50 gr butter
  • 3 eggs
  • 100gr shaved unsweet coconut
  • 3oz shredded parmesan cheese
  • ½ cup white flour
  • 1 tbsp baking power
Instructions
  1. Preheat the oven to 400 and butter and flour the pan before filling with batter.
  2. Add all the ingredients in a blender with the exception of the baking power until everything is mixed. Add the baking power and blend for another minute.
  3. Let it bake for 1 hour.
  4.  When you do the toothpick test it will come out wet because of the parmesan cheese and fresh corn. Add the condensed milk to the cake.

BRAZILIAN FLAIR CREAMY CORN CAKEBRAZILIAN FLAIR CREAMY CORN CAKE
Beijos e Tchau!

 BRAZILIAN FLAIR CREAMY CORN CAKE

 
Ingredients
  • 1 lata de leite de coco
  • 2 latas de milho fresco (usa a lata como medida)
  • 1 lata de leite condensado
  • 1 xícara de leite
  • 50 gr de manteiga
  • 3 ovos grandes
  • 100 gr de coco
  • ½ xícara de farinha de trigo
  • 1 colher cheia de fermento em pó

Instructions
  1. Asse o bolo usando o forno em temperatura média.
  2. Bata tudo no liquidificar deixando por ultimo o fermento em pó.
  3. Adicione o fermento e bate mais um pouco ate a mistura ficar homogênea.

BOLO DE MILHO CREMOSO COM LEITE CONDENSADOBOLO DE MILHO CREMOSO COM LEITE CONDENSADOBeijos e Tchau!

 

Ludmilla Ramos and Marilyn Chudda
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5 comentários
  1. Dahn - 06/07/2016 - 00h19

    this looks amazing, I like Brazilian traditions

  2. Alli Kelley - 06/07/2016 - 00h41

    What a fantastic cake! So festive for the olympics, as you said. I will be trying this for sure, a great way to mix up the type of cake I usually bake!

  3. Claudia | Gourmet Project - 06/07/2016 - 04h06

    anything with condensed milk is a must try for me. and sweet corn? I think this is going to be my favorite summer dessert 🙂

  4. Evan Kristine - 06/07/2016 - 05h45

    Oh wow, this looks exquisite! It looks really moist and simple but elegant.

  5. Rebecca @ Strength and Sunshine - 06/07/2016 - 07h13

    That looks so good and moist! Wow! :O

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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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