Cornmeal Cake (Bolo de Fubá)

A quick and easy Brazilian cornmeal cake recipe.

This recipe is from my cousin Kathy from Food For Every Season. Her grandma’s recipe from Brazil which used coffee cups for measurements so Kat had to translate this recipe into real measurements, and I’m glad she did. Everything goes in the blender, now that’s my kind of baking!

I love this cake. Every time I’m with her I ask her to make it for me. I even asked her to make this for my birthday. It’s similar in texture to cornbread only sweeter and moister. You can have it for breakfast, or eat it for dessert.

In fact, as I am typing this right now, I wish I had a piece right now. Try it and let me know what you think. And yes, there is parmesan cheese in here, I was surprised seeing that myself but it works! I wouldn’t change a thing! 

Cornmeal Cake (Bolo de Fubá)
Gina’s Weight Watcher Recipes

Servings: 21 • Serving Size: 1 piece • Points +: 4 pts • Smart Points: 7

Calories: 162.7 • Fat: 2.7 g • Protein: 4.3 g • Carb: 31 g • Fiber: 0.8 g  


  • 3 cups skim milk
  • 4 large eggs
  • 1-1/2 cup yellow corn meal (coarse)
  • 1-1/2 cup granulated sugar
  • 1-1/2 tbsp all-purpose flour
  • 2-1/2 tbsp unsalted butter, melted
  • 1 tbsp baking powder
  • 2 tbsp grated parmesan cheese
  • baking spray


Preheat oven to 350° F. Spray a 13″ x 9″ x 2″ baking pan with baking spray.

Add milk, eggs, corn meal, sugar, flour, and butter to blender.  Mix all ingredients until blended well (about 1 minute).  Then add baking powder and grated Parmesan cheese and blend on lowest setting or pulse for a few seconds.

Pour mixture into baking pan and bake at 350° F for 50 minutes or until golden brown.  Remove from oven and let cool for 30 minutes before serving (I like it warm). Cut into 21 pieces.