Celeste Creamy Cornmeal Cake

Celeste Creamy Cornmeal Cake


This is one of my mom’s signature Friday night bakes for the weekend growing up in Brazil. I usually make half of the recipe because I will eat the whole thing in a few hours. It is like magic. How is it possible all the ingredients go into the blender and then after baking we have all these amazing layers?! 

Some recipes call for addition of wheat flour or tapioca starch, but in our family version it is only cornmeal so it is naturally GF.

Add to the blender cup and blend for 3 minutes:
(If your blender is small hold back some of the milk and add that in the end)
4 eggs
4 cups of milk
3 cups sugar (yes you can cut back if you need to)
1 1/2 cups cornmeal or corn flour (I used Maine Grains cornmeal)
1/2 cup of cured grated farm cheese (Parmesan will work)
2 tablespoons butter, room temperature
1/2 teaspoon salt
After the blending, add 1 tablespoon baking powder pulse a few times and add the liquid (it’s is a liquidy dough to a greased and flour (use cornmeal) 9×13 inches baking dish.

Bake 350F for 45-55 minutes or till golden. I usually make half the recipe and bake on a 9×9 inch pan. 

3 thoughts on “Celeste Creamy Cornmeal Cake

    • recipestories says:

      Jim, yes queijo de minas that has been cured would be great here. I am in Maine and try to mix and match cheeses. I can’t find cured queijo de Mines, so I often end up using Parmesan and it works well. I guess I called cured farmer’s cheese because we “cure” the cheese that came from the farm. but if you strained cottage cheese ? I wonder if that would work. Happy Baking

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