Easy, creamy and tasty tamale cake recipe just like this one is hard to find!
Pamonha cake
Servings
14
servingsPrep time
20
minutesCooking time
1
hourPrepare the coffee to accompany this delicious tamale cake!
Ingredients
3 eggs
200 grams of sugar
200 grams of cornmeal
50 grams of grated Parmesan cheese
1 liter of milk
1 can of corn without water
1 capful of chemical yeast
2 tablespoons of butter
3 tablespoons of wheat flour
Directions
- Place the drained corn, eggs, sugar, butter in a blender and blend for about 5 minutes.
Add the cornmeal, wheat flour, grated Parmesan cheese and milk.
Beat for 2 minutes, add the yeast and stir very well with a spoon.
- Transfer the dough to a baking sheet greased with butter or margarine and cornmeal.
Take the pamonha cake to bake in a preheated oven at 180º₢ for between 50 minutes to an hour. - Carefully remove the pamonha cake from the oven and let it cool to room temperature.
Unmold on a plate or platter, passing a knife on the sides of the form to make it easier and the cake can now be served.
