Junior Borges’ grandmother was a particularly skilled baker, and Borges and his cousins were particularly fond of her bolo cremoso de milio. The seven-ingredient skillet cake forms a creamy center surrounded by soft cornbread and a crunchy top. Think of it as sweet cornbread with a layer of creamy custard in the center.
When baked, the loose dough separates into separate layers. The surface is golden brown and you can enjoy the crunchy texture of cornmeal. Directly below is a layer of fluffy cornbread, then a layer of custard, and at the very bottom is a denser, more moist cornbread. Use a well-seasoned cast iron skillet to prevent the cake from sticking to the pan. Enjoy as a savory snack or sweet dessert.
Notes from the Food & Wine Test Kitchen
A key indicator to know when the cake is done is if the edges pull away from the sides of the pan. You can’t rely on the usual indicators of cake doneness. The center isn’t as elastic as a regular cake, and a cake tester won’t come out clean. Also, the center is slightly shaky.
anticipate
The cake can be stored in an airtight container in the refrigerator for up to 3 days. Allow cake to come to room temperature before serving.
