Few recipes can bring back warm childhood memories like a slice of homemade cornmeal cake.
The combination of soft texture, subtle sweetness, and the aroma of fennel seeds is unmistakable—a symbol of comfort and love.In this article, we’ll explore how to make Grandma’s Cornmeal Cake with Fennel, a cherished recipe that has stood the test of time.
What Is Cornmeal Cake?
Cornmeal cake, known in Brazil as bolo de fubá, is a traditional cake made with finely ground cornmeal.
It’s a common treat in many Latin and Southern households and is especially loved for its unique texture and slightly grainy yet soft bite.
Often served with coffee or tea, it’s a staple at breakfast tables and afternoon get-togethers.
Why Fennel Seeds?
Fennel seeds add a subtle, sweet licorice-like aroma that blends beautifully with the mild flavor of the cornmeal. In traditional recipes, fennel is used sparingly but effectively to give the cake its nostalgic taste. It’s one of those little touches that make the difference between a good cornmeal cake and a memorable one.
Ingredients You’ll Need
Before you get started, gather the following ingredients:
- 1 cup of fine cornmeal
- 1 cup of all-purpose flour
- 1 ½ cups of sugar
- 3 eggs
- 1 cup of milk
- ½ cup of vegetable oil (or melted butter)
- 1 tablespoon of fennel seeds
- 1 tablespoon of baking powder
- A pinch of salt
- Butter and flour for greasing the pan
Optional: powdered sugar for dusting after baking
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 180°C (350°F). Grease a cake pan with butter and dust it lightly with flour. A bundt cake pan works great for this recipe.
2. Mix the Dry Ingredients
In a large mixing bowl, combine the cornmeal, flour, sugar, fennel seeds, baking powder, and salt. Mix well to distribute everything evenly.
3. Mix the Wet Ingredients
In a separate bowl, beat the eggs lightly and add the milk and oil. Stir until the mixture is smooth and fully combined.
4. Combine Everything
Gradually pour the wet ingredients into the bowl with the dry mixture, stirring constantly. Mix until the batter is smooth, but do not overmix.
5. Pour and Bake
Pour the batter into the prepared pan and tap it gently on the counter to remove any air bubbles. Place it in the preheated oven and bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and Serve
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely. Dust with powdered sugar before serving for a nice touch.
Tips from Grandma’s Kitchen
- Use fresh fennel seeds: The aroma fades over time, so always check for freshness. Toasting them slightly before adding to the batter can intensify the flavor.
- Don’t overmix: Stir just enough to incorporate the ingredients. Overmixing can lead to a dense cake.
- Adjust sugar to taste: Some grandmas liked their cakes sweeter, others less so—feel free to taste and modify.
- Add a citrus twist: A bit of orange or lemon zest can add brightness to the flavor if you want a modern touch.
When to Serve This Cake?
This cake is perfect for:
- Sunday family breakfasts
- Afternoon coffee with friends
- Holiday brunches
- School snacks for kids
- A homemade gift from the heart
Its simple ingredients and comforting flavor make it versatile and universally loved.
Preserving the Flavor of the Past
Traditional recipes like this one do more than just fill our stomachs—they fill our hearts. They connect us to our roots, our childhood memories, and the people we love. Baking a cake like Grandma’s Cornmeal Cake with Fennel is a way to keep those connections alive, one delicious slice at a time.
Whether you’re recreating it for the first time or you’re passing the tradition forward, this cake is more than food—it’s a story, a hug, a warm reminder that love can indeed be baked.