Bolo de Fuba (Cornmeal Cake)

Name: Bolo de Fuba (Cornmeal Cake)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10 servings
Cuisine: Brazilian
Ingredients: 1.5 cups fine yellow cornmeal (fubá); 1 cup all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 4 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 1/4 cup finely grated Parmesan cheese; 1 tsp vanilla extract; 1 tbsp softened butter (for greasing pan)

A tender, lightly sweet Brazilian cornmeal cake with a moist, polenta-like crumb and a delicate hint of Parmesan, baked golden in a bundt or loaf pan. Simple pantry ingredients come together in one bowl.

65 minEasyServes 10280 cal/serving

BrazilianDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

1.5 cups fine yellow cornmeal (fubá)
1 cup all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
4 large eggs
1 cup whole milk
1/2 cup vegetable oil
1/4 cup finely grated Parmesan cheese
1 tsp vanilla extract
1 tbsp softened butter (for greasing pan)

Instructions

1

Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan or a 9x5-inch loaf pan with 1 tbsp softened butter (for greasing pan), then dust with a little cornmeal.
2

Whisk 1.5 cups fine yellow cornmeal (fubá), 1 cup all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt together in a large bowl.
3

Add 4 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, 1/4 cup finely grated Parmesan cheese, and 1 tsp vanilla extract to the dry ingredients. Whisk until a smooth, pourable batter forms.
4

Pour the batter into the prepared pan and smooth the top.
5

Bake for 40 to 45 minutes until the top is deep golden and a toothpick inserted in the center comes out clean.
6

Let cool in the pan for 15 minutes, then turn out onto a wire rack. Serve warm or at room temperature.

Questions

Can I make Bolo de Fuba (Cornmeal Cake) dairy-free?

Yes. The dairy in this entry is 1 cup whole milk, 1/4 cup finely grated Parmesan cheese, 1 tbsp softened butter (for greasing pan). Swap the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Bolo de Fuba (Cornmeal Cake) gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Bolo de Fuba (Cornmeal Cake) keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Bolo de Fuba (Cornmeal Cake)?

Yes. As written it serves 10. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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