A slice of golden Brazilian cornmeal cake

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Bolo de Fubá (Brazilian Cornmeal Cake)

Name: Bolo de Fubá (Brazilian Cornmeal Cake)
Total time: 55 min
Yield: 10
Cuisine: Brazilian
Ingredients: 150 g Fine cornmeal (fubá); 150 g Plain (all-purpose) flour; 200 g Sugar; 3 Eggs; 250 ml Whole milk; 120 ml Neutral oil; 12 g (1 tbsp) Baking powder; 3 g Fennel seeds (erva-doce); 2 g Salt

The plain, comforting cake of the Brazilian interior: fine cornmeal and milk blended into a thin batter that bakes into a moist, faintly sandy loaf with a golden crust. Made for dunking in afternoon coffee.

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สูตรโดย Minas Gerais & interior home kitchens · 🏺 ดั้งเดิม · A staple of the mineiro coffee table

Brazilian interior (mineiro) home baking — Bolo de fubá is a homely cornmeal cake tied to the coffee-and-cake culture of Minas Gerais and the Brazilian interior, where maize is a staple. It is everyday baking — plain, moist and made for dunking — with a beloved 'cremoso' variant that bakes a custard layer inside.

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Heat the oven to 180°C. Grease a 24 cm bundt or loaf tin and dust it with a little cornmeal, tapping out the excess.
Put the eggs, milk, oil and sugar into a blender and blend for 30 seconds until smooth.
💡 A blender is the classic short-cut for bolo de fubá — it dissolves the sugar and beats air in without any creaming.
In a bowl, stir together the cornmeal, flour, salt and fennel seeds. Pour in the blended wet mixture and whisk just until smooth.
Add the baking powder last and fold it through gently. Pour the batter — it will be quite thin — straight into the tin.
💡 Add the raising agent last and bake straight away — it starts working the moment it hits the wet batter, and waiting flattens the rise.
Bake for 35–40 minutes, until the top is golden and a skewer pushed into the centre comes out clean.
Cool in the tin for 10 minutes, then turn out onto a rack. Serve warm or at room temperature, dusted with a little sugar if you like.

💡 เคล็ดลับ

The texture is meant to be a little grainy from the cornmeal — that gentle sandiness is the whole character of a bolo de fubá, not a fault.
For the famous 'cremoso' version, stir in 200 g of grated fresh curd cheese (or a soft cheese) with the wet ingredients — it sinks and forms a creamy custard layer as it bakes.
It contains wheat flour, so it is not gluten-free. A common all-cornmeal version exists but bakes drier and more crumbly.