Pamonha – a delicious recipe with corn, condensed milk, coconut milk, butter, eggs, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
342
kcal
Calories
22
g
Fat
26
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 ears of corn, 1 14 ounce can sweetened condensed milk, 1/2 cup coconut milk, 4 tablespoons melted butter, and more.
Yes, Pamonha falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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