Easy “Lazy” Cornmeal Cake Recipe (Bolo de Fubá de Preguiçoso)

Contents

• Ingredients
• Instructions
• Tips and Variations
• CHEF’s Tips

Ingredients

Dry Ingredients

• 2 cups (tea) cornmeal
• 1 1/2 cups (tea) sugar
• 1 tablespoon baking powder

Wet Ingredients

• 3 eggs
• 1 cup (tea) milk
• 1/2 cup (tea) oil

Instructions

1. Preheat oven to 180°C (350°F).
2. In a blender, add the eggs, milk, and oil. Blend until smooth.
3. In a bowl, mix the cornmeal, sugar, and baking powder.
4. Pour the liquid mixture over the dry ingredients and mix well with a whisk or spatula.
5. Grease and flour a baking pan and pour in the batter.
6. Bake for approximately 35-40 minutes, or until golden brown. Perform the toothpick test: if it comes out clean, it’s ready.
7. Let it cool before unmolding the lazy cornmeal cake.

Tips and Variations

• Add fennel seeds to the batter for extra flavor.
• Substitute milk with coconut milk for a creamier version of the lazy cornmeal cake.
• Add grated Parmesan cheese to the batter for a savory and delicious touch.
• Sprinkle cinnamon powder over the lazy cornmeal cake before baking.

CHEF’s Tips

To ensure your lazy cornmeal cake turns out perfectly, use fresh, good-quality ingredients. The ideal cornmeal is the finer type, which provides a softer texture to the cake. Do not open the oven during the first 30 minutes to prevent the cake from collapsing. If desired, add a pinch of salt to the batter to enhance the sweetness. Serve with freshly brewed coffee for a perfect combination!