A baked custard, a savoury-sweet pie, or a corn pudding with flair—call it what you like, but Pamonha Doce is Brazil’s way of showing off corn’s creamy side.
Traditionally steamed in corn husks, this baked version is fuss-free yet indulgent. A blend of corn, eggs, milk, and mozzarella creates a fluffy, golden bite that’s best served warm. Slightly sweet, slightly savoury, and incredibly satisfying—it’s the kind of dessert that works just as well at a brunch table as it does after dinner.
Ingredients
4 cups Fresh Corn Kernels
1 cup Milk
1 cup Sugar
2 Eggs
2 tbsp Melted Butter
1/2 tbsp Salt
1 tsp Baking Powder
1 cup Mozzarella Cheese
Method
Preheat the oven to 180 degrees Celsius.
Grease a baking dish of 8-inch square.
Cut the corn kernels from the cobs, husked.
In a blender, combine kernels, milk, sugar, eggs, melted butter and salt. Blend until smooth.
Stir in the baking powder, most of the cheese. Reserve some for the topping.
Pour the batter into the greased baking dish.
Sprinkle the remaining cheese on top.
Bake for 50-60 minutes until golden brown and set in the centre.
Let cool for 15-20 minutes and serve warm or at room temperature.