Pamonha

Name: Pamonha
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

8 ingredients

3 steps

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.