Bolo de Milho, or Brazilian corn muffins, are a beloved treat that captures the essence of Brazilian comfort food. These muffins are delightfully moist and sweet, with a rich corn flavor that comes from both cornmeal and creamed corn. The addition of grated Parmesan cheese adds a subtle savory note that balances the sweetness perfectly. Easy to make and incredibly satisfying, Bolo de Milho is perfect for breakfast, a snack, or even as a dessert. Enjoy them warm from the oven with a pat of butter or a drizzle of honey for a true taste of Brazilian hospitality.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
- 3 large eggs
- 1 can (14 oz) creamed corn
- 1/2 cup grated Parmesan cheese
- 1 tbsp baking powder
- 1/2 tsp salt
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- Mix the Wet Ingredients:
- In a large bowl, whisk together the melted butter, milk, eggs, and creamed corn until well combined.
- Combine Dry Ingredients:
- In a separate bowl, mix the cornmeal, flour, sugar, Parmesan cheese, baking powder, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fill the Muffin Tin:
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Cool and Serve:
- Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Tips:
- For a twist, add 1/2 cup of shredded coconut or a handful of corn kernels to the batter.
- Serve the muffins warm with butter or honey for an extra tre
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