Serves a Crowd

Pamonha

by:
July 30, 2011
5
2 Ratings
Pamonha
  • Serves 10
Author Notes

Pamonha is a Brazilian food, often made in a corn husk like a tamale, and can be sweet or savory. This is my take on the dessert version. If flourless chocolate cake had a vegetable-y cousin, this would be it. I like to serve it with some sliced peaches and blueberries on the side. —VanessaS

Test Kitchen Notes

Although this looks a bit like a cake, it’s really more like a custard that is both sturdy enough to stand up, while being light and even somewhat airy. The recipe calls for exactly the right amount of coconut milk and cinnamon to provide a gentle, even subtle, counterpoint to the flavorful fresh corn. We found this to be a rather sweet dessert, due to the sweetened condensed milk, so do follow VanessaS’s suggestion to serve it with fruit. I made Amanda’s barely sweetened Blueberry Grappa Sauce to serve with this, using somewhat tart, late-season berries. Delicious!! - AntoniaJames —AntoniaJames

What You'll Need
Ingredients
  • 5 ears of corn
  • 1 14 ounce can sweetened condensed milk
  • 1/2 cup coconut milk
  • 4 tablespoons melted butter
  • 3 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
Directions
  1. Preheat oven to 350 degrees. Grease a 9 inch springform pan and wrap the outside securely with tin foil.
  2. Working over a wide, shallow pan (I use a lasagna pan), cut the kernels off the corn cobs with a sharp knife. Scrape the cobs to extract the milky juice from the cob and add to the pan with the kernels. Reserve 1 cup of corn kernels.
  3. In a blender, combine all ingredients except the reserved corn kernels. Blend until thoroughly mixed and almost smooth, about 1 minute. Stir in remaining kernels. Pour mixture into the springform pan and place on a baking sheet. Bake for about an hour and fifteen minutes, until the top of the cake is golden brown. Let cool before removing the sides from the pan.
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20 Reviews

Emilia R.
Emilia R. August 24, 2013
Vanessa, are you Brazilian? The corn in the US is absolutely different from the one we eat in Brazil, so I'm curious as how this tastes--does it taste something like Brazilian pamonha? I don't like American corn: it tastes too sweet, strange. I tried to make (fresh) corn cake, like the ones I used to make in Brazil and it was a disaster... Just very curious how this tastes.
 
Judy A.
Judy A. August 3, 2011
This is a recipe to try. Thanks so much for sharing it.
 
VanessaS
VanessaS August 3, 2011
Thanks!
 
creamtea
creamtea August 2, 2011
ahh, my babysitter made this for us years ago when the kids were small. I looked for the recipe when this competition was announced but it is gone...Thanks!
 
VanessaS
VanessaS August 3, 2011
I hope this is close to hers - if you get a chance to try, let me know!
 
gingerroot
gingerroot August 1, 2011
Yum! This sounds amazing and decadent with the sweet corn, condensed milk and coconut milk.
 
VanessaS
VanessaS August 1, 2011
It is really rich-tasting - I almost think its better after some time in the refrigerator because it seems to get even denser. Thanks!
 
Midge
Midge August 1, 2011
Love this!
 
VanessaS
VanessaS August 1, 2011
Thanks, Midge!
 
hardlikearmour
hardlikearmour July 31, 2011
Wow, this looks really great!
 
VanessaS
VanessaS August 1, 2011
Thanks, hardlikearmour!
 
LauraMychal
LauraMychal July 31, 2011
This sounds so delicious. I'm imagining a cherry or berry compote over the top would be fantastic!
 
VanessaS
VanessaS July 31, 2011
Good idea - I may need to try that with the remaining pieces tonight!
 
lorigoldsby
lorigoldsby August 1, 2011
Yum! Heck ya! Berries and corn!
 
Sagegreen
Sagegreen July 31, 2011
Great idea for a sweet summer dessert.
 
VanessaS
VanessaS July 31, 2011
Thanks!
 
themissingingredient
themissingingredient July 30, 2011
Sounds Sweet!
 
VanessaS
VanessaS July 31, 2011
Thanks!
 
Lizthechef
Lizthechef July 30, 2011
This looks terrific - I actually had this many years ago when I visited Brazil, home of the friendliest people on this planet. Lovely recipe!
 
VanessaS
VanessaS July 31, 2011
Thanks, Lizthechef!