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Home > Brazilian Recipes > Pamonha de Forno (Gluten-Free Creamy Corn Cake)

Pamonha de Forno (Gluten-Free Creamy Corn Cake)

June 21, 2012 by Denise Browning Leave a Comment

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Dairy Free

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. This is why I am sharing with you this moist, naturally gluten-free, creamy corn cake or pamonha de forno — which can be drizzled with sweetened condensed milk.

Pamonha de Forno Doce

As promised in my last post about the June Festivals, our next and final recipe, pamonha de forno, is 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 Pamonha de Forno is  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, pamonha de forno,  is baked in a pan.

pamonha de forno

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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

pamonha de forno

pamonha-de-forno
Print

Pamonha de Forno (Gluten-Free Creamy Corn Cake)

A super moist, naturally gluten-free, creamy corn-coconut cake inspired by the traditional Brazilian sweet corn tamale.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Author Denise Browning

Ingredients

  • 10.5 oz sweet yellow corn canned or fresh, 300 g
  • 3 large eggs at room temperature
  • 3.4 fl. oz coconut milk 100 ml
  • 0.9 oz parmesan cheese grated, 25 g
  • 1 can sweetened condensed milk 14 oz or 396 g
  • 5.3 oz heavy cream 150 g
  • 3.5 oz unsweetened shredded coconut 100 g
  • Juice of 1/2 a lime
  • 1/4 cup granulated sugar
  • 1 pinch salt

Instructions

  1. Preheat the oven to 350º F ( about 180º C).
  2. 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.
  3. ** A gluten-free all purpose baking flour can be used to flour the pan. Bob's Red Mill has a good one.
  4. In the blender, blend the corn, eggs, coconut milk, and Parmesan cheese well, until obtaining a smooth, lump-free mixture.
  5. 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.
  6. 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 pamonha de forno warm, at room temperature, or preferably chilled. It is great as a coffee cake.This pamonha de forno can be served with a drizzle of sweetened condensed milk on top.

Recipe Notes

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

pamonha de forno

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Filed Under: Brazilian Recipes, Cakes, Cupcakes, and Muffins, Dairy-Free, June Festivals, Kid-Friendly, Northeast Tagged With: Cake, Coconut, Corn, Kitchen blender, São João

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Reader Interactions

Comments

  1. A Star on the Forehead

    June 23, 2012 at 8:23 pm

    oh how I miss all about Fest Junina! I wish I was your neighbor!! 🙂

    Reply
    • Denise Browning

      June 23, 2012 at 11:50 pm

      Thanks a lot! This cake is really simple and delicious. You can find all the ingredients at any American Supermarket. Have a great weekend!

      Reply
      • A Star on the Forehead

        June 25, 2012 at 6:08 pm

        I am going to try that one and the Bolo de Fuba com coco and let you know! Thank you for the recipes!! 🙂

        Reply
        • Denise Browning

          June 25, 2012 at 8:49 pm

          We’re welcome! If you have any questions, please let me know. I hope you like them both. The pamonha is my favorite…xx

          Reply
          • A Star on the Forehead

            June 25, 2012 at 11:24 pm

            I don’t pamonha, curau ou bolo de milho, mas eu adoro bolo de fuba e qualquer coisa de coco.:)

  2. Nami | Just One Cookbook

    June 25, 2012 at 7:50 am

    Corn and coconut combination? That’s something new and I’ve never tried before. I love coconut flakes or anything coconut actually. This cake looks delicious!!

    Reply
    • Denise Browning

      June 25, 2012 at 1:09 pm

      Thanks, Nami! I love this cake. It is actually one of my favorite cakes because its creamy texture and also its comforting taste. In Brazil, the combination of coconut and corn together is popular. Thanks for visiting me again.

      Reply
  3. Ferreteria en Linea

    June 25, 2012 at 7:14 pm

    I’m impressed, I must say. Actually not often do I encounter a weblog that’s each educative and entertaining, and let me let you know, you’ve gotten hit the nail on the head. Your idea is outstanding; the difficulty is something that not enough persons are talking intelligently about. I am very joyful that I stumbled across this in my seek for something referring to this.

    Reply
    • Denise Browning

      June 25, 2012 at 9:50 pm

      Thanks!

      Reply
  4. Carlos Figueira

    July 4, 2012 at 5:04 am

    That was a great recipe. I just prepared it, and even though I forgot one ingredient :-p, everyone loved it. Thanks for posting!

    Reply
    • Denise Browning

      July 4, 2012 at 12:52 pm

      Thanks so much, Carlos! I am so glad that everyone liked it. This is my favorite corn cake. Tastewise, it reminds so much the original pamonha. I hope you can visit us more times for more recipes as well as your friends. Have a great day!!!! xx

      Reply
  5. Jacquelyn

    July 22, 2013 at 12:55 am

    Hello! I think I’m going to try this for my Brazilian boyfriend, but I know he likes the Pamonha with cheese in it. Can you add cheese to this recipe and if so, which kind would work best?

    Reply
    • Denise Browning

      July 22, 2013 at 1:38 am

      Hi, Jacquelyn! Although this is a sweet pamonha cake, you can certainly adapt the recipe. For that, add about 2/3 to 3/4 cup of small cubed part-skim mozzarella cheese to the recipe plus extra 0.9 oz (25 g) of Grated Parmesan cheese and a good pinch of salt. Reduce the amount of sugar from 1/4 cup to 2 tablespoons. In addition, please omit the coconut flakes from the recipe. Thanks for stopping by.

      Reply
      • Jacquelyn

        July 22, 2013 at 5:05 pm

        Thanks so much! That makes sense about the sugar and coconut – thanks for the info, can’t wait to try it!

        Reply
        • Denise Browning

          July 22, 2013 at 7:46 pm

          We’re welcome, Jacquelyn! Please, let me know how this almost savory version turned out.

          Reply
          • Jacquelyn

            August 5, 2013 at 3:56 pm

            hello! The ‘savory’ version turned out great! My boyfriend said it tasted better than the real thing. I thought it was still a bit too sweet (probably from the condensed milk?) but still liked it a lot! The outside of the bread got a bit hard and brown, and the cheese settled down to the bottom but I scraped that layer off and it worked out 🙂

          • Denise Browning

            August 5, 2013 at 4:42 pm

            Jacquelyn: I am glad that both you and your boyfriend had liked the pamonha cake. As I told you at that time, the original recipe is sweet (it is a Northeartern pamonha cake) although I had tried to cut down its sweetness as much as I could and pass to you. I did not want to substitute milk or coconut milk for the condensed milk because they are thinner than condensed milk and I did not know how it would work without testing it first. I intend to make a savory version of pamonha (with cheese and sausage) soon. So you can try the real savory version. In the future, I’d like that you try both versions: the original sweet pamonha cake (with coconut flakes and without cheese) and this next savory version to compare which one you guys like the most. Although I enjoy pamonha and also its cake both sweet and savory, I do prefer the sweet pamonha cake since I am from Northeastern Brazil and grew up eating sweet pamonha. Have a great week!

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Hi, I am Denise Browning!

I'm a Brazilian native living in Texas and a busy mom of two girls. I'm also a professional chef with expertise in cooking techniques and Brazilian food. I'd like to help you to feed your family healthy, easy and delish dinner meals on a budget,. And oh-- save some room for dessert-- because life is all about balance!

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