When I visited Charleston earlier this year, I had the most delicious, crumbly, melt-in-the-mouth cornbread in a restaurant called South of Broad. I will tell you more about my visit to charming Charleston in a later post. Cornbread is not common in Australia, it should, considering how yummy it is. So in order to fulfil my craving for cornbread since my return, I had to make them. Which meant leftover cornmeal in da house!

South America is on my wanderlust list and I look forward to the day when I step foot in Brazil or Peru or Argentina! For now, trying out recipes from South America is as close to it as I can get. I’ve heard that Brazilians have a sweet tooth and in many recipes that I have perused, the warning is to cut down on the quantity of sugar.

 

fuba2

Bolo de fuba is apparently the bread and butter of all Brazilian cakes. It’s commonly sold in bakeries and not fancy restaurants. This cake is fragrant with corn, very sweet (I have already cut down on the sugar mind you), crumbly and is basically like a sweet version of the cornbread I had in Charleston. Win!

fuba3

 

Bolo de Fuba

  • 2 cups finely ground cornmeal
  • 1 cup all purpose flour
  • 1 cup sugar (original recipe had 1.5 cups)
  • 1 tablespoon baking powder
  • 1 cup corn oil
  • 1/2 cup milk
  • 1 cup buttermilk
  • 3 eggs
  • 1 teaspoon salt
  • Powdered (confectioners) sugar for decoration

To purchase any of the above ingredients, click here.

Method:

  1. Preheat the oven to 350 F degrees (180 C). Grease cake pan lightly with butter or vegetable oil. Traditionally, this cake is baked in a bundt or angle food cake pan. I just used a round springform pan.
  2. Place all of the ingredients except for the powdered sugar in a stand mixer. Beat until well mixed.
  3. Pour mixture into prepared pan. Place cake pan in the oven and bake for 35-45 minutes, or until cake has risen and the middle of the cake springs back to the touch.
  4. Remove cake from oven and let cool in the pan for 5 to 10 minutes. Once cooled, dust with powdered sugar before serving.
  5. Store cake in the refrigerator for four to five days, wrapped well with plastic wrap.
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About droolfactor

It's all about my gastronomical journeys, and sometimes an inedible thought or two. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story This is my personal journey where I devote my attention to eating, cooking, experimenting and taking chances. Anything I come across with a droolfactor worth sharing, it's here. I hope you'll enjoy this journey with me.

Category

Desserts, Recipes, Sweet Bakes

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