Description
Uma pamonha de forno cremosa e prática, sem necessidade de palha, perfeita para domingos em família, festas juninas ou café da tarde. Feita no liquidificador e assada em travessa, essa versão é fácil, versátil e pode ser incrementada com queijo, goiabada ou coco.
Ingredients
6 large ears Corn on the cob (or 4 cups frozen corn kernels)
2 cups Whole milk
1 cup Sugar
1/2 cup Coconut oil or butter
3 tablespoons Milharina or cornmeal (fubá)
1/2 cup Shredded coconut (optional)
200 g Minas cheese (or similar fresh cheese), diced (optional)
Instructions
- Preheat oven to 180°C (350°F). Cut kernels from corn cobs (or thaw frozen corn). In a blender, pulse corn with milk until coarse, not completely smooth
- In a large bowl, whisk together milharina/cornmeal, sugar, and shredded coconut (if using). Add melted coconut oil or butter and stir
- Pour the blended corn mixture into the bowl with dry ingredients. Mix with a wooden spoon until just combined; do not overmix
- Grease a 30×20 cm (12×8 inch) baking dish with butter. Pour half of the batter into the dish. If using cheese, scatter it evenly over the batter. Top with remaining batter
- Bake for 40–50 minutes until golden on top and set but still creamy inside (toothpick test should come out clean or with a few moist crumbs). Let cool slightly before slicing
- Serve warm or at room temperature. Can be refrigerated for up to 3 days or frozen for up to 2 months
Notes
For a sweeter version, add condensed milk or more sugar.
For a savory version, replace sugar with salt and increase cheese.
To make it vegan, use coconut milk and coconut oil.
Baking in a water bath (banho-maria) helps keep the pamonha moist.
If batter is too thin, add an extra tablespoon of milharina.
Pamonha tastes even better the next day; store covered in the refrigerator.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian