Is cornmeal the same as corn flour?

While they’re both derived from corn, cornmeal and corn flour are two different products. Cornmeal is coarsely ground corn that has a textural bite and feel to it. Corn flour is also made with dried field corn, but it's finely ground into a powdery flour. Because cornmeal has a more notable graininess to it, the two ingredients are not interchangeable.

What pan can you use if you don't have a 10-inch cast-iron pan?

Any similar size baking pan, such as an 9-inch square baking pan will work. Just be sure to grease it very well so the cake doesn't stick.

Bolo Cremoso de Milho (Creamy Corn Cake)

5.0

(3)

3 Reviews

This sweet-meets-savory cake is a Brazilian specialty.

Junior Borges

Published on May 10, 2024

Tested by

Nicole Hopper

BOLO CREMOSO DE MILHO (CREAMY CORN CAKE) — Photo:
Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen

Active Time:

15 mins

Total Time:

2 hrs 20 mins

Servings:

10 to 12 servings

Junior Borges’ grandmother was a particularly adept baker, and Borges and his cousins were especially fond of her bolo cremoso de milho. The seven-ingredient skillet cake forms a creamy center surrounded by tender cornbread with a crunchy top. Think of it as a sweet cornbread with a creamy custard layer in the center.

The loose batter separates out as it bakes into distinct layers. The top is deeply browned and develops a nice crunch from the cornmeal. Just underneath is a layer of fluffy cornbread, then a layer of custard, and at the bottom, a denser, more moist cornbread. Make sure to use a well-seasoned cast-iron skillet to prevent the cake from sticking to the pan. Serve it as a savory snack or sweet dessert.

Frequently Asked Questions

Is cornmeal the same as corn flour?

While they’re both derived from corn, cornmeal and corn flour are two different products. Cornmeal is coarsely ground corn that has a textural bite and feel to it. Corn flour is also made with dried field corn, but it's finely ground into a powdery flour. Because cornmeal has a more notable graininess to it, the two ingredients are not interchangeable.
What pan can you use if you don't have a 10-inch cast-iron pan?

Any similar size baking pan, such as an 9-inch square baking pan will work. Just be sure to grease it very well so the cake doesn't stick.

Notes from the Food & Wine Test Kitchen

The key indicator for knowing when the cake is baked is if the edges are pulling away from the sides of the skillet. You can’t rely on the usual cake doneness indicators: The center won’t feel springy like regular cake, a cake tester won’t come out clean, and the center will be slightly jiggly.

Make ahead

Cake can be stored in an airtight container in the refrigerator for up to three days. Bring the cake to room temperature before serving.

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Ingredients

3 cups whole milk
1 1/4 cups medium-grind cornmeal (such as Bob’s Red Mill) (about 6 3/4 ounces)
3/4 cup unsalted butter (6 ounces), softened, plus more for greasing
3 large eggs
1 1/4 cups granulated sugar
3 ounces Parmesan cheese, grated (about 3/4 cup)
1 tablespoon baking powder

Directions

Preheat oven to 350°F. Generously grease a 10-inch cast-iron skillet with butter. Set aside.
Process milk, cornmeal, butter, and eggs in a blender until well combined, 20 to 30 seconds. Add sugar and cheese; process until combined, about 20 seconds. Add baking powder, and process until just incorporated, 5 to 10 seconds. (Do not overmix; batter will be thin.) Pour batter into prepared skillet.
Bake in preheated oven until top is evenly browned and edge has pulled away from skillet, about 45 minutes. (Center will be creamy.) Let cake cool in skillet on a wire rack until warm to the touch, 20 to 30 minutes. Run a knife along edge of skillet; invert cake onto a plate, and then invert, top side up, onto wire rack. Let cool 1 hour. Slice cake, and serve.

Originally appeared in Food & Wine magazine, May 2024