Battle of corn cakes: we tested four recipes for your Festa Junina

Heloísa Bacellar, Nani Mantovani, Adriana Lira and Joyce Galvão teach how to make different versions of the delicacy; choose your favorite

The bank’s revenues are passed on from time to time taste to come up with ideas for dishes that can be inserted or revisited. In one of these checks we ran into a serious flaw: our range of recipes didn’t even have one corn cake to satisfy our readers. Like this? Just corn cake, such a popular delicacy.

To correct this flaw – and take the opportunity to June holidays -, we went in search of foolproof and delicious recipes. Four were among our favorites and, so different from each other, it was almost impossible to choose the winner. So, we decided to promote a “battle” between the cakes – da Heloísa Bacellar, Nanni Mantovani (Sweeten), Adriana Lira (Candy Lady) e Joyce Galvao – identify the strengths of each. Taste? creaminess? Structure?

Fifteen ears, all carefully washed and threshed (be patient to remove the hair), here is the result. Along with the recipes, you can check the impressions of the taste on each cake. The sample? Choose according to the characteristics you like best: homemade, thick, creamy or very moist.

Can’t you even choose? Do as we do: prepare everyone and promote a tasting at home.

Caseirinho, by Helo Bacellar

This corn cake is for those who don’t like very creamy doughs and prefer the drier versions, with the face of the grandmother’s cake. The dough is very tasty, but, look, you must like coconut: the ingredient appears a lot, both in texture and flavor.

Creamy to Sweeten

Another homemade version of the corn pie, but this one is very moist and creamy. Very easy to make, with few ingredients and no frills. The very tasty dough retains pieces of the corn bagasse, but even so the texture is very delicate.

Goiano, by Dona Doceira

This recipe uses a lot of corn in the dough, which is reflected in the coarser texture, so to speak. This corn cake, despite the moist dough, joins the team of the driest versions, with the face of the grandmother’s cake (goiana!). The special touch is fennel – but, of course, if you don’t like it, don’t use it.

Ultracremoso by Joyce Galvão

The ultra-creamy in the name of this corn cake has definitely not been used in vain. The dough, moist, has a pudding texture, imagine! The flavor of the corn is enhanced by a light touch of coconut, but everything is very delicate, due to the handcrafted ingredients. Don’t want to make coconut milk from scratch? Okay, use the industrialized version, “but the result won’t be the same,” says Joyce.

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.