Ingredients
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2 cups cornmeal
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1 ½ cups white sugar
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1 cup milk
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1 cup coconut milk
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1 cup all-purpose flour
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3 eggs
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⅓ cup vegetable oil
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1 teaspoon baking powder
Directions
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Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
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Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Cook’s Note
I use coconut oil but, for neutral flavor, use canola oil.
In Brazil, people usually mix a pinch of fennel seeds into the batter. This is how my mother makes it. I use walnuts instead, just because I add walnuts to everything.
Brown sugar and white sugar can be used interchangeably in this recipe, to taste preference.
You can use 2 cups of regular milk, if you don't like coconut milk, in which case the amount of oil should be increased to 1 full cup.
Nutrition Facts (per serving)
| 508 | Calories |
| 18g | Fat |
| 79g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 508 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 8g | 39% |
| Cholesterol 72mg | 24% |
| Sodium 106mg | 5% |
| Total Carbohydrate 79g | 29% |
| Dietary Fiber 2g | 8% |
| Total Sugars 40g | |
| Protein 8g | 16% |
| Vitamin C 0mg | 0% |
| Calcium 88mg | 7% |
| Iron 4mg | 20% |
| Potassium 203mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
