Bolo de Milho Verde

Bolo de Milho Verde is a moist and flavorful Brazilian corn cake made from fresh corn, perfect for a gluten-free lunch. This delightful dish combines the sweetness of corn with a hint of coconut, creating a comforting and satisfying meal.

Ingredients

• Fresh corn kernels - 300 grams
• Coconut milk - 100 ml
• Eggs - 2 large
• Sugar - 50 grams
• Cornmeal - 100 grams
• Baking powder - 10 grams
• Salt - 1/2 teaspoon
• Butter - 30 grams, melted

Steps

1. Preheat the oven to 180°C (350°F) and grease a small cake pan.
2. In a blender, combine fresh corn kernels, coconut milk, and eggs. Blend until smooth.
3. In a large mixing bowl, combine sugar, cornmeal, baking powder, and salt.
4. Pour the blended corn mixture into the dry ingredients and stir until well combined.
5. Add melted butter to the mixture and stir until smooth.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 34 g
• Fiber: 3 g
• Sugar: 10 g
• Sodium: 200 mg
• Cholesterol: 90 mg
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Water: 0.15 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Provides essential vitamins and minerals from fresh corn and coconut.

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