Most commonly known as bolo de fubá, this corn muffin is a great addition to your Thanksgiving dinner or breakfast for the next time. Whichever occasion you choose, I am sure you will be please to eat them.
The best part of this corn muffin is that you can make them more suitable for savory dishes or to sweet heaven like muffins. Eat it plain without any addition of vanilla or any other herbs. Or become a creativity master. For example, if you want to accompany your Thanksgiving dinner just add a little bit of rosemary and decrease the amount of salt. For a nice morning breakfast, add vanilla and increase the sugar. Be creative with your corn muffin. It will be so tasty.
Adapted from Tastemade
- 3 medium or 2 large eggs
- 1/2 cup oil, canola preferably
- 2 cups corn flour
- 1 cup sugar
- 1 cup milk
- 1 teaspoon vanilla extract, optional
- 1 teaspoon baking powder
Preheat oven at 180 °C (350 °F). Prepare a muffin pan with butter and flour or line it with parchment paper. Before making the cake, sift the corn flour with the baking powder.
In a stand or hand mixer beat the eggs with sugar until the mixture is light and thick. Add the oil and vanilla beating continuously.
Alternate the addition of flour with milk. Add the salt mixing it constantly until the mixture is homogeneous. Transfer the cake batter to the prepared muffin pan, and bake them until toothpick test is successful. Remove from oven once done. Let it cool a bit, spread a little bit of butter and enjoy it.
Until next time, Hungry People.