Pamonha de Forno

Pamonha is one of Brazil's most ancient corn preparations, dating to indigenous culinary traditions and celebrated at the Festa Junina harvest festivals across the country's interior. Traditionally steamed inside corn husks, this oven-baked version — popular in Goiás and Minas Gerais — develops a golden crust while retaining its moist, custardy centre. Sweet, lightly salted, and fragrant with coconut, pamonha is eaten warm as a breakfast or afternoon snack.

Serves: 6 (makes one 23cm / 9-inch baking dish)

Ingredients

• 700g (5 cups) fresh or frozen corn kernels
• 200ml (¾ cup) coconut milk
• 3 large eggs
• 80g (6 tbsp) unsalted butter, softened
• 80g (⅓ cup) caster sugar
• 1 tsp fine salt
• 1 tsp baking powder
• 50g (⅓ cup) corn flour (fine cornmeal)
• 50g (½ cup) desiccated coconut (optional)

Instructions

1. Preheat oven to 180°C (350°F). Generously butter a 23cm (9-inch) square or round baking dish.
2. In a blender, combine the corn kernels and coconut milk. Blend for 2 minutes until as smooth as possible. Strain through a fine sieve into a large bowl, pressing to extract all the liquid; discard any tough fibres.
3. Add the eggs, softened butter, sugar, and salt to the strained corn mixture. Whisk well until combined.
4. Stir in the baking powder and corn flour (and desiccated coconut if using). The batter should be pourable but slightly thick.
5. Pour into the prepared dish. Bake for 45–55 minutes until the top is golden brown and a skewer inserted in the centre comes out clean.
6. Allow to cool in the dish for 15 minutes before slicing. Serve warm or at room temperature.

Cook's Notes: The balance of sweet and salty is the soul of pamonha — do not reduce the salt. For a savoury version traditional to parts of Minas Gerais, omit the sugar and add 100g (3½ oz) of crumbled queijo de minas or mild feta to the batter.