Bolo de Milho (Portuguese Corn Cake)
This golden Portuguese corn cake balances the earthy sweetness of cornmeal with a tender crumb enriched by oil and milk. It is dense yet moist, making it ideal for slicing and serving alongside strong coffee or as a light dessert.
A little context
In southern Portugal, particularly the Alentejo region, corn was introduced after the Columbian Exchange and integrated into local baking. Bolo de Milho is traditionally a sweet, moist cake enriched with oil and sugar, differing significantly from the savory Brazilian cornbread. It is a staple at afternoon coffee breaks (lanche) and family gatherings, often served warm with a strong espresso or black coffee.
Method
- 01
Prepare oven and pan
Preheat oven to 180°C (350°F). Grease a 900g loaf pan with butter and dust lightly with cornmeal.
- 02
Whisk dry ingredients
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until no lumps remain.
- 03
Beat eggs and sugar
In a large bowl, beat eggs with an electric mixer on medium-high speed until pale and doubled in volume, about 3 minutes.
- 04
Add wet ingredients
Slowly drizzle in the oil while mixing, then add milk and fresh corn kernels if using. Mix until just combined.
- 05
Combine mixtures
Gently fold the dry ingredients into the wet mixture using a spatula. Do not overmix; stop as soon as flour streaks disappear.
- 06
Bake
Pour batter into the prepared pan. Bake for 45–50 minutes until the top is golden and a skewer inserted in the center comes out clean.
- 07
Cool and serve
Let cool in the pan for 10 minutes before turning out onto a wire rack. Slice warm or at room temperature.
Pro tips
- ✦Use fresh corn kernels for bursts of sweetness, but canned corn works in a pinch.
- ✦Do not overmix the batter or the cake will become dense and tough.
- ✦Test for doneness at 45 minutes; ovens vary and cornmeal retains moisture.
- ✦Wrap leftovers in foil to keep the crumb moist for up to 3 days.
Substitutions
- sunflower oil → melted butter (adds richness but changes texture slightly)
- whole milk → buttermilk (makes the crumb more tender and tangy)
- all-purpose flour → gluten-free flour blend (ensure blend includes xanthan gum)
Storage
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freezes well for 2 months.
What to serve with it
- strong black coffee
- port wine
- fresh berries
- clotted cream
FAQ
Can I make this gluten-free?+
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Why is my cake dense?+
Overmixing or inaccurate measuring of cornmeal can cause a heavy texture. Spoon flour into the measuring cup.
Can I add cinnamon?+
Yes, add 1 tsp of ground cinnamon to the dry ingredients for a warmer flavor profile.
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