Skinnytaste > Baked Breads and Cakes > Cornmeal Cake (Bolo de Fubá)

Cornmeal Cake (Bolo de Fubá)

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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)

4.67 from 6 votes
Course: Breakfast, Brunch
Cuisine: American
Yield: 21 servings
Serving Size: 1 piece


  • 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.

Last Step:

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Serving: 1 piece, Calories: 127 kcal, Carbohydrates: 23 g, Protein: 3.5 g, Fat: 3 g, Saturated Fat: 1.5 g, Cholesterol: 40 mg, Sodium: 92 mg, Fiber: 0.5 g, Sugar: 15.5 g


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126 comments on “Cornmeal Cake (Bolo de Fubá)”

  1. The link to the WW personal points isn’t linked properly. When I click it, it takes me to a recipe in WW for baked rice and peas.

  2. Gosh this was so good! I served it along side the The only thing I changed was the milk from fat free to 2% because that’s all I had in the house. Am I really on a weight loss journey? Don’t wake me if I’m dreaming, lol!

  3. Really good. It is sweet. I like how its a bread at the bottom layer and like a custard on the top layer. Could be used as a sweet treat.

  4. I have been making this recipe for 7 years now! When I first started losing weight, I did a ton of healthy baking so that I could continue enjoying my favorite foods (even desserts!) while maintaining my new healthy habits. Out of all of the recipes I have tried, a few have stuck as favorites – this is one of them. Love this so much!

    1. PS- I typically replace all of the sugar with stevia/coconut sugar, or or other natural options of the sort to reduce the calories and it always comes out beautifully!

  5. Yes I will be making this and will get back to you after I do it…..Will be sometime next week Thanks!!!

  6. This cake is very traditional in Brazil and delicious. I suggest replace the Parmesan cheese for coconut and half the milk for coconut milk. 

  7. I tried this tonight and was surprised at how thin the “batter” was!  It cooked up ok, though I had a thin eggy layer on top.  Is that typical?  It tasted good, so no complaints, just curious as to whether I somehow managed to screw up the world’s simplest recipe!

      1. My battery was also very thin….not like cake batter. Did it taste okay? Mine is in the oven now

      2. Mine also had this thin eggy layer … Gina?? Thoughts? Did we all mess something up, or is it supposed to be like that? Agree with Tara, it was tasty, but the texture was a little ogg with that eggy layer …

    1. Yes, my batter was like this, also very thin. Cake is gooey on top and VERY dense, not a spongey and airy cake. Not sure what the texture is supposed to be.

  8. Was hoping to find a cornbread recipe on the site… could the 1-1/2c of sugar be removed to adapt this for regular cornbread? Or would everything else need to be adjusted because there would then be way to much liquid.