Grandma’s Cornmeal Cake

Irresistibly Soft and Moist Cornmeal Cake — No Oven Needed

Cornmeal cake is a classic of Brazilian cuisine, born in countryside homes and family recipes. It has the sweet and slightly earthy flavor of corn, with a homey aroma that recalls afternoon snack time.

This cake is especially soft and moist, and stands out for being practical and made without an oven, perfect for anyone who wants something delicious without too much effort.

In this version with just a few ingredients, the cornmeal brings that typical corn taste and slightly grainy texture that makes all the difference. A little all-purpose flour helps make the batter smoother, while sugar balances the flavor without overpowering the cornmeal. Eggs add body and bind everything together, and milk adds creaminess that keeps the cake moist. Oil contributes to the softness and helps the moisture last longer. Finally, baking powder ensures the batter rises and stays fluffy, resulting in a simple, fragrant, and irresistibly soft cake. If you prefer an even creamier version, also try our creamy cornmeal cake recipe. For quick options with few ingredients, check out ideas like the three-ingredient brigadeiro.

Ingredients

2 cups cornmeal
1 cup all-purpose flour
1 cup sugar
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon baking powder
Butter and cornmeal or flour to grease the pan

Instructions

Grease a medium pan (8–9 inches / 20–22 cm) with butter and dust with cornmeal or flour. Set aside.
In a bowl, mix the cornmeal, flour, and sugar. Stir with a spoon until combined.
Add the eggs, milk, and oil. Mix well with a hand whisk until the batter is smooth.
Add the baking powder and stir gently, just until incorporated.
Pour the batter into the greased pan. Cover the pan with aluminum foil or a pot lid (if using a pan that fits inside a pot).
Place a small metal rack or trivet at the bottom of a large pot. Add enough hot water so it does not touch the pan, and bring to low heat.
Place the pan on the rack inside the pot (water bath method). Cover the pot and cook over low heat for 35–45 minutes, until set and lightly golden around the edges.
To check if it’s done, insert a toothpick in the center — if it comes out clean or with just a few crumbs, it’s ready.
Turn off the heat, let cool slightly, and unmold. Serve warm or at room temperature.

This cake can also be made on an electric stovetop or in a pressure cooker without the pressure valve (used simply as a regular pot), always using the water bath method over low heat.

Ingredient Highlights

Cornmeal provides flavor and fiber. Eggs provide protein and help give structure. Milk brings calcium and moisture, keeping the cake soft. Oil keeps the cake moist for longer. All-purpose flour helps lighten the batter, and baking powder makes the cake rise.

Yield: About 8 to 10 portions. Great for afternoon snacks, breakfast, picnics, and casual gatherings with family and friends — a practical option to include in your weekly menu.

Conclusion

If you enjoyed this irresistibly soft and moist cornmeal cake, follow us for more easy and delicious recipes. Find quick snack ideas and inspiration for your afternoon tea moment.

Also try other combinations that pair well with this cake. Here are five suggestions to accompany or vary your menu: