- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 120 kcal
Quick summary
“The mug corn cake brings the taste of the farm to the microwave in an express and practical version ready in 2 minutes. It is a versatile solution for breakfast or a snack, delivering a moist texture and a welcoming aroma in the cup.”
What you need to know
- The use of fine cornmeal provides the soft texture characteristic of traditional homemade corn cakes.
- Vigorous beating of the egg with the liquid ingredients ensures aeration and removes traces of egg smell.
- Cooking for 2 minutes on high power solidifies the dough without losing the typical moisture of the ground cereal.
Ingredients
Main
- 4 tablespoons of cornmeal
- 4 tablespoons of sugar
- 3 tablespoons milk
- 1 tablespoon of oil
- 1 egg
- 1/2 teaspoon of baking powder
- Optional: 2 tablespoons of shredded coconut or chocolate chips
Instructions
Principal
- In a large mug, add the cornmeal and the sugar. Mix well.
- Add the egg and mix until you get a homogeneous dough.
- Then, add the milk and oil. Mix again until there are no lumps.
- Finally, add the baking powder and mix gently.
- If desired, incorporate the shredded coconut or chocolate chips into the mixture.
- Take the mug to the microwave and cook for 2 minutes on high power.
- After the time, check if the cake is cooked (it should be firm to the touch).
- Let cool for 1-2 minutes before serving.
Chef's tips
- Choose fine cornmeal or fine corn flour so that the cake cooks evenly and without rough grains on the palate.
- Add the 2 tablespoons of shredded coconut suggested in the ingredients to ensure greater internal creaminess to the cake.
- Wait about 2 minutes before consuming, as the inside of the mug retains a lot of heat and can burn the palate.
Variations
- Cheese filling: position a small cube of Minas cheese or coalho cheese in the center of the dough before the microwave.
- Creamy version with guava paste: insert small cubes of guava paste rolled in flour in the middle of the mug to melt.
- Touch of fennel: add half a coffee spoon of fennel seeds to the dough for a typical June festival aroma.
Substitutions
- Traditional corn flour can be replaced by pre-cooked fine cornmeal or corn flakes hydrated with milk.
- Granulated sugar can be replaced by crushed demerara sugar or cane molasses in the same proportion as the recipe.
- Cow's milk can be swapped for whole coconut milk to intensify the rustic and tropical notes of the sweet.
How to store
Store the mug covered at room temperature for up to 12 hours or refrigerated for up to 2 days in a covered container. When consuming cold, heat for 15 seconds in the microwave to restore moisture and softness.
Can it be frozen?
It is not recommended to freeze mug cakes in the microwave, as the corn texture tends to become dry and crumbly after homemade defrosting.
What to serve with
Perfect with hot coffee brewed in a cloth filter, café pingado, or very aromatic lemon balm tea. To accompany in the afternoon, serve with a slice of fresh white cheese or creamy requeijão.
Frequently asked questions
Can I unmold the cake to serve on the plate?
Yes, grease the mug with a drop of oil before putting the dough in to release easily when turning onto the plate.
Why did my corn cake get dry at the bottom?
Mixing the ingredients poorly leaves flour accumulated at the bottom; make sure to stir to the bottom of the mug before cooking.
How do I prevent the egg from leaving a strong smell in the preparation?
Beat the egg very well separately with the sugar and milk before adding the cornmeal to aerate and dilute the aroma.
What is the ideal type of cornmeal for this recipe?
Fine cornmeal flakes or traditional mimoso cornmeal offer the best result for texture and rapid liquid absorption.
