The June Festivals in Brazil will be ending soon.  On the upcoming 24th of June, we will be celebrating the Feast of St. John, and on the 29th, the Feast of St. Peter.

As promised in my last post about the June Festivals, I now will be sharing our next and final recipe related to this festivity, which transformed me into an excited dancer of quadrilha (square dancing), its merry mock-bride, and also the June Festival Corn Princess, as you can see in the images below.

 

This time, we will be making Pamonha de Forno, a type of super-delicious creamy corn cake, which is gluten-free,  inspired by the traditional Pamonha treat.  In contrast to the traditional Pamonha (pronounced pah-MOHN-ya) which is wrapped in fresh corn husks and then boiled, this modern version is baked in a pan.

My recipe is based upon that of “Pamonha no Forno” from Dicas do Timoneiro, which has the best out of all the recipes for it.   I personally am a big fan!

I hope you become one too…

Boas Festas Juninas!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Gluten-Free Creamy Corn Cake

(Pamonha de Forno)

Yield: 10 – 12 slices

Segment: Brazilian Cuisine

Ingredients:

10.5 oz (300 g) sweet yellow corn (canned or fresh)

3 large eggs, at room temperature

3.4 fl. oz (100 ml) coconut milk

0.9 oz (25 g) parmesan cheese, grated

1 (14 oz or 396 g) can sweetened condensed milk

5.3 oz (150 g) heavy cream

3.5 oz (100 g) shredded coconut, dehydrated if possible**

Juice of 1/2 a lime

1/4 cup granulated sugar

A pinch of salt

** I prefer to use dehydrated coconut flakes (image on the left) instead of the sweetened moist ones (image on the right) because once the cake is cooked, the sweetened flakes make the cake more challenging to remove from the pan. You can try using a pan with a removable bottom. The cooking time will not be exactly the same.

Directions:

Preheat the oven to 350º F ( about 180º C).

Grease and flour** a rectangular bread loaf pan (9 x 5 x 2-1/2 inches or 22.9 x 12.7 x 6.4 cm).  Reserve.

** A gluten-free all purpose baking flour can be used to flour the pan. Bob’s Red Mill has a good one.

In the blender, blend the corn, eggs, coconut milk, and parmesan cheese well, until obtaining a smooth, lump-free mixture.

Pour the blended mixture in a medium bowl and add the condensed milk, the heavy cream, coconut flakes, lime juice, sugar, and salt.   Stir to combine all ingredients very well. Transfer to the prepared pan.  Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool down a bit on a rack.  When cake is warm, unmold carefully (I ran a knife around the edges of the cake in order to loosen). Serve warm, at room temperature, or preferably chilled.  It is great as a coffee cake.

Note: This recipe produces a pamonha with a stickier texture than most of the other recipes out there.

Enjoy our other Corn Recipes:

Coconut-Cornmeal Cake (Bolo de Fubá com Coco)

Polenta with Rustic Chicken Stew (Angú ou Xerém com Frango Ensopado)

Sweet Corn-Coconut  Pudding (Munguzá Doce ou Canjica)

Cornmeal Sweet Couscous (Cuscuz de Milho com Leites de Coco e Condensado)

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Receita em Português:

Pamonha de Forno

Rendimento: 10 a 12 fatias

Ingredientes:

300 g de milho verde (enlatado ou fresco)

3 ovos grandes inteiros (à temperatura ambiente)

100 ml de leite de coco

25 g de queijo parmesão ralado

1 lata de leite condensado

1/2 lata (ou 150 g) de creme de leite

100 g de coco ralado desidratado

Suco de 1/2 limão

1/2 xícara de chá de açúcar

Uma pitada de sal

Modo de Preparo:

Pré-aqueça o forno a 180º C.

Unte e polvilhe uma forma retangular (22.9 x 12.7 x 6.4 cm ). Reserve.

No liquidificador, bata o milho verde, os ovos, o leite de coco e o queijo ralado até obter uma massa homogênea e fina.

Ponha a mistura batida em um pirex ou bacia e adicione o leite condensado, o creme de leite, o coco ralado, o suco de limão, o açúcar e o sal. Misture tudo muito bem.

Coloque a massa na forma untada e polvilhada. Leve ao forno médio por aproximadamente 60 minutos ou até que um palito enfiado no centro da pamonha sai limpo. Retire do forno e deixe amornar o suficiente para desenformar com cuidado (eu passei uma faca nas bordas da forma para remover o bolo da forma com mais facilidade). Sirva morna, à temperatura ambiente ou , de preferência, gelada.

Obs: Essa pamonha tem uma consistência mais ligadinha. Ela foi  baseada na receita de  “Pamonha no Forno” de Dicas do Timoneiro.

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