When you think about the most heartwarming desserts from Brazil, especially during the joyful events in June, one treat always comes to mind: bolo de milho, or corn cake. This traditional Brazilian delicacy is a staple of Festas Juninas, the beloved midsummer celebrations that fill towns with music, dancing, bonfires, and—of course—delicious food.

In this article, you’ll discover a corn cake recipe that’s both authentic and easy to make, along with the rich cultural context that makes this cake so much more than just a dessert.

Table of Contents

• What Is Corn Cake (Bolo de Milho)?
• Why It’s Popular in Events in June
• Ingredients You’ll Need
• Step-by-Step Corn Cake Recipe
• Tips for a Perfect Corn Cake
• How to Serve Corn Cake
• Bolo de Milho and Childhood Memories
• Conclusion: Bring Festas Juninas to Your Kitchen

What Is Corn Cake (Bolo de Milho)?

Corn cake is a moist, fluffy, and slightly sweet cake made with fresh corn, cornmeal, and other simple ingredients. It’s often baked with a creamy texture and has a golden color that reflects the warmth of Brazilian culture. Unlike American cornbread, which can be savory and crumbly, the Brazilian version is typically sweet and rich—sometimes even with added cheese or coconut.

Why It’s Popular in Events in June

In Brazil, Festas Juninas (June Festivals) are huge cultural events that celebrate rural life, Catholic saints like Saint John, and the beginning of the winter season. These events in June are known for traditional clothes, square dancing (quadrilha), bonfires, and nostalgic foods.

Meanwhile, the corn harvest plays an important role during this season, so it’s no surprise that dishes like pamonha, curau, and bolo de milho become the highlights of every table. The scent of a freshly baked corn cake instantly brings back the feeling of those lively gatherings.

Ingredients You’ll Need

Here’s what you’ll need to make a classic corn cake recipe:

Basic Ingredients:

• 3 eggs
• 2 cans of corn (drained) or about 2 cups of fresh corn kernels cut from the cob
• 2 cups of sugar (you can reduce to 1½ cans for a less sweet cake)
• 2 cups of milk
• ¾ cup of unsweetened shredded coconut
• 2 tablespoons of butter (or replace one with vegetable oil)
• 1 cup of cornmeal (fubá)
• 1–2 teaspoons of baking powder (not tablespoons!)

Step-by-Step Corn Cake Recipe

1. Preheat the oven to 350°F (180°C) and generously grease a baking pan with butter or oil and flour.
2. In a blender, combine the corn, eggs, sugar, milk, coconut, butter (and/or oil), and cornmeal. Blend until smooth and well mixed.
3. Add the baking powder and mix gently with a spatula, or pulse the blender for 3–5 seconds on medium speed.
4. Grease and flour a 9-inch (23 cm) round or square baking pan.
5. Bake for 70 minutes, or until the top is golden and a toothpick inserted in the center comes out with moist crumbs (not wet).
6. Let it cool for a few minutes before removing from the pan, and cool completely before slicing.

Tips for a Perfect Corn Cake

• Use fresh corn if possible, but canned or frozen corn works well too.
• Don’t overbake – you want it moist, not dry.
• Let it rest before slicing; the flavor improves once it’s cooled down a bit.
• In addition, you can make mini versions using muffin tins for parties.

How to Serve Corn Cake

Corn cake is best served warm or at room temperature. It’s commonly enjoyed during afternoon coffee breaks, but it truly shines during events in June.

For example, during a Festas Juninas gathering, it might be placed on a large decorated table alongside other iconic foods like:

• Pé-de-moleque (peanut candy)
• Cocada (coconut fudge)
• Pamonha (corn pudding)
• Canjica (sweet corn hominy)

Serve with rustic décor like plaid cloths, hay, and candles for the full experience!

Bolo de Milho and Childhood Memories

Like many Brazilians, I have strong childhood memories tied to bolo de milho. I remember going to school parties in June dressed in colorful clothes and straw hats, where every classroom turned into a themed stall with games and sweets. I didn’t love dancing the quadrilha (I was too shy), but I always looked forward to the food—especially the corn cake my mom would make.

She used to tweak the recipe every year, sometimes adding coconut, sometimes using fresh cheese. The smell of that cake baking filled the entire house, and even today, it brings back a sense of home and celebration.

Meanwhile, in the U.S., I try to recreate that same feeling every June, baking this cake and sharing the tradition with new friends.

Conclusion: Bring Festas Juninas to Your Kitchen

Whether you’re celebrating Brazil’s events in June or simply craving a slice of something warm and nostalgic, this corn cake recipe is a perfect choice. It’s easy to make, deeply flavorful, and packed with cultural heritage.

In addition, it’s a lovely way to introduce friends and family to Brazilian traditions, no matter where in the world you are. So the next time you’re in the mood to bake, remember this: a simple slice of bolo de milho can bring a whole festa to your home.