The perfect Thanksgiving morning treat to keep you powered all day.
This Brazilian cornmeal cake is a perfect sweet note to your Thanksgiving day. Seattle Chef Emme says Brazilians usually eat it for breakfast or as an afternoon treat. It’s also a delicious treat for the morning of Thanksgiving when you need energy for all the cooking and festivities ahead. Milk has protein that gives you energy to go all day long! ​
This is a super easy and fool-proof recipe. All you have to do is measure out dry and liquid ingredients separately then mix them in together! Be very careful not to overmix.​
Bolo de Fuba (Brazilian Cornmeal Cake)
Ingredients:
- 1 cup milk ​
- 1 cup canola oil ​
- 3 eggs
- 1/2 cup sugar​
- 2 cups cornmeal ​
- 1 cup all-purpose flour ​
- 1 tbsp baking powder, plus extra for dusting pan​
- 1 tbsp butter, melted
- Preheat oven to 350 degrees F.
- Place milk, canola oil and eggs in a bowl and whisk gently and set aside. ​
- In larger bowl, add corn meal, flour and baking powder. ​
- Add milk to the corn meal mixture and mix gently.
- Brush butter inside a bundt pan and dust with extra four. ​
- Pour batter into pan and bake for 20 minutes.
