Gluten-free creamy cornmeal cake

 

The origin of the creamy cornmeal cake is a little uncertain. Some believe that it appeared in the northeast of Brazil, around the 19th century, as a way of taking advantage of ingredients that were abundant in the region, such as cornmeal, milk, and eggs. Others believe that the cake originated in Portugal and that it was brought to Brazil by Portuguese colonizers.

The creamy cornmeal cake, with three layers, became popular in Brazil from the 1950s onwards, with the increase in urbanization and industrialization. The recipe became more accessible and began to be prepared at home by many Brazilian families.

Currently, creamy cornmeal cake is a very popular sweet in Brazil. It is served at parties, family gatherings, and even for breakfast.

Here are some fun facts about creamy cornmeal cake:

The original recipe for creamy cornmeal cake, with three layers, did not include grated cheese. Cheese was incorporated into the recipe later as a way to add more flavor and creaminess to the cake.
Creamy cornmeal cake can also be made with other ingredients, such as grated coconut, chocolate, or fruit.
Creamy cornmeal cake is a very versatile sweet. It can be served plain, with syrup, or with ice cream.
I hope this information is helpful.
Below is a recipe for creamy cornmeal cake without cheese.

Gluten-free creamy cornmeal cake

 

Ingredients:

2 teaspoons of sugar (325 g)

3 eggs

2 tablespoons of butter (50 g)

2 tablespoons of oat or rice flour (20 g)

2 cups of fine cornmeal tea (240 g)

4 cups of milk tea or coconut milk (700 ml)

1 tablespoon baking powder (30 g)

1 mold greased and floured with cornmeal

 

Method of preparation:

Put the milk, eggs, butter, sugar, oats, and cornmeal in the blender, beat for approximately one minute, add the baking powder, and beat for another four seconds. Pour into the mold and bake in a preheated oven at 180°C for 40 to 55 minutes, or until golden. And it's ready!