🇧🇷 BrazilCatalog recipe
A dense, faintly sweet cornmeal cake with a golden crust and a cracked top — the plain cake on Brazilian breakfast tables and afternoon coffee alike.
For 8 servings.
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Heat the oven to 180°C and grease a cake pan, dusting it lightly with a little extra cornmeal.
Whisk (or blend) the eggs, sugar, milk and melted butter together until smooth.
Add the cornmeal, flour, baking powder and salt, mixing just until combined — a few small lumps are fine.
💡 Overmixing develops the flour's gluten and turns the cake tough instead of tender.
Pour the batter into the prepared pan.
Bake until a skewer comes out clean and the top is cracked and deep gold, 35–40 minutes.
💡 If the top is browning fast but the center is still wet, tent it loosely with foil for the last 10 minutes.
Cool in the pan 10 minutes before turning out.
Slice and serve with coffee, plain or dusted with a little extra sugar.
Bolo de fubá is built from fubá, the fine cornmeal that stretched wheat flour further in leaner kitchens, and it remains one of the most-baked cakes in Brazilian homes for exactly that reason — cheap, quick, and good with nothing more than coffee. Some cooks fold in grated cheese or fennel seed; this is the plain, everyday version.
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