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Pamonha Assada with baked sweetcorn and coriander
Creamy baked sweetcorn pudding with a golden caramelized crust

Pamonha Assada (Brazilian Baked Sweetcorn Pudding)

Author: Flavelo
Recipes Main Courses
Pamonha is the soul food of Brazilians, originally a boiled paste wrapped in corn husks. This "Assada" (baked) version is a more convenient, modern transcript: the sweet, milky creaminess of corn appears here in the form of a juicy cake. In the oven, coconut milk and butter caramelise at the edges, creating a texture somewhere between a soufflé and a thick pudding. A mandatory element in June at Saint John festivals (Festa Junina).
🕒 Prep Time 10 mins
🍳 Cook Time 40 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Blender (essential!)
  • Baking dish (ceramic or glass)

Allergen Information

⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat oven to 180°C. Butter a medium baking dish.

Tip: Buttering prevents sticking and forms delicious crust on bottom.
2 ✓

Put most of sweetcorn (set aside a handful) into blender with milk, coconut milk, eggs, sugar, salt and melted butter. Blend until completely smooth and creamy.

Tip: Blending reveals starch content of corn kernels, which will thicken dish during baking [Pulping].
3 ✓

Stir reserved whole corn kernels into mixture (do not blend anymore!).

Tip: Whole kernels give crunchy contrast in creamy texture.
4 ✓

Pour thin mixture into baking dish. Bake for approx 40-45 minutes until top is golden brown and centre no longer flows, just wobbles.

Tip: Don't bake too dry! Pamonha is good if it stays moist inside.
5 ✓

Let cool to lukewarm before serving.

Tip: During cooling starch gel solidifies so it becomes sliceable.

Recipe FAQ

Can I use tinned sweetcorn?
Yes, but kernels cut from fresh corn on the cob have much higher starch content which thickens better.
How runny should it be?
Very thin when raw, wobbly like jelly after baking. Solidifies to sliceable consistency while cooling.

Ingredients

  • 400 g Sweetcorn (tinned or fresh kernels cut off cob)
  • 200 ml Milk
  • 100 ml Coconut milk (thick)
  • 2 whole Eggs
  • 100 g Sugar
  • 1 pinch Salt
  • 50 g Butter (melted)
  • 1 handful Whole sweetcorn kernels (optional, for texture)