Classic Corn Cakes
Instructions:
Corn, which is a staple in Brazil, is used in many
Brazilian American recipes, such as pudding and cookies.
Enjoy these corn cakes with dinner.
vegetable oil cooking spray
1 tablespoon margarine
3 cups sugar
3 eggs
4 cups low-fat or nonfat milk
11⁄2 cups yellow cornmeal
11⁄2 tablespoons all-purpose flour
1 tablespoon baking soda
4 tablespoons Parmesan cheese
Time:15 minutes to prepare plus 30 to 35 minutes to bake Makes:
15 squares
- Preheat the oven to 350 F.
- Spray a 9 x13-inch baking pan with vegetable oil cooking spray.
- Place the margarine in a small microwave-safe dish and put a lid on top. Heat on high power for about 20 seconds until melted.
- In a large bowl, whisk the margarine, sugar, and eggs together.
- Add the milk, and mix until well combined.
- In a separate medium bowl, mix the cornmeal, flour, baking soda, and Parmesan cheese together with a wooden spoon.
- Slowly add the dry ingredients to the milk mixture. Stir with a wooden spoon just until all of the dry particles are moistened.
- Pour the batter into the baking pan. Use oven mitts to place pan in oven.
- Bake at 350 F for about 30 to 35 minutes or until the top turns golden brown.
- Use oven mitts to remove the pan from the oven. Allow to cool for at least 15 minutes before cutting into squares.