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
- 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
- Preheat oven to 350 degrees. Grease a 9 inch springform pan and wrap the outside securely with tin foil.
- 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.
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Corn off the Cob