Today, I’m bringing you a different kind of recipe that holds a special place in Brazilian kitchens—the kind you can expect a grandma to lovingly bake on a cozy afternoon. Broinhas de Fubá, or as I like to call them, Brazilian Corn Bites.
These charming little treats are incredibly easy to make, offering the perfect balance of sweetness and flavor with an irresistible texture. With a slightly crispy, rustic exterior and a soft, delicate interior, they turned out so delicious that they vanished in the blink of an eye!
Broinhas de Fubá (Brazilian Corn Bites) are delightful when enjoyed on their own with a cup of coffee, but they truly shine when paired with a spread of dulce de leche or a slice of goiabada (guava paste). Trust me, once you try them, they’ll become a household favorite.
And one more thing, if you are looking for something gluten free, than yay! these are gluten-free.
Ingredients
- 1 cup of corn flour (150g): I buy mine from my regular grocery store, usually found in the international aisle. This is different from cornmeal, which has a coarser texture.
- ¾ cup of tapioca flour (110g): I also get this from my local grocery store. Bob’s Red Mill carries it, and it’s typically placed in the “healthy” section alongside other alternative flours.
- ½ cup of white sugar (100g)
- ½ teaspoon of salt (3g)
- 1¾ cups of whole milk (420ml)
- ¼ cup of sunflower oil (60ml): You can also use any other neutral-flavored oil.
- 2 eggs
- ½ tablespoon of baking powder
- Anise seeds to taste (optional): Anise seeds are a traditional addition, and many people enjoy pairing them with corn flour. While I don’t personally like anise seeds and skip them, I wanted to mention them because they’re commonly used in this recipe.
- Additional corn flour for shaping
Important: Please note cornstarch is not the same as corn flour. Corn starch is white. Corn flour is a yellow fine powder.
Substitutions
- Corn Flour: I have not tested this recipe with cornmeal. However, if you decide to try it, my guess is the recipe would probably work, but the texture would change. The inside of your broinhas (corn bites) wouldn’t be as soft and delicate.
- I mention this because while I haven’t tested cornmeal with this specific recipe, I did swap corn flour for cornmeal in another classic Brazilian cake I posted last year (Corn flour Cake with Guava). It worked, but as noted, the texture was quite different and less delicate—not as melt-in-your-mouth as when using fine corn flour.
Instructions
1.Cook the Mixture: In a pan, mix the corn flour, tapioca flour, sugar, salt, milk, and sunflower oil. Cook on medium heat, stirring constantly until the mixture thickens and looks like a soft polenta (about 10 minutes).
- Tip: Be patient and cook it long enough so the dough thickens properly.
2. Cool the Dough: Move the dough to a bowl, cover it, and let it cool completely
- Tip: Let the dough cool before adding the eggs to avoid cooking them.
3. Add Eggs: Mix in the eggs and anise seeds (optional) until the dough is smooth and sticky.
- Tip: If the dough feels dry, add a little milk. The dough should be sticky.
4. Shape the Dough: Grease a baking sheet and dust it with corn flour. Use a spoon to shape the dough into little round bites and place them on the sheet.
- Tip: If the dough sticks, add more corn flour to your hands or the cup.
5. Bake: Bake at 180°C (350°F) for about 40 minutes or until golden brown.
- Tip: Check on them and take them out once they are golden and firm.
Cool and Serve: Let them cool on a rack.
Tips
- Wait for the dough to cool: Only start adding the eggs when the dough is completely cool. This prevents the eggs from cooking and activating the baking powder prematurely, as baking powder reacts to heat.
- Dough consistency: The dough will be quite sticky—refer to the photos for guidance.
- Baking time: The baking time may vary, so keep an eye on the broinhas and take them out once they are golden.
- Shaping the bites: The tip of placing the dough in a cup with corn flour makes shaping much easier. Simply add the dough to the cup, swirl it around, and it will come out nicely rounded.
- Freezing: Once baked and completely cooled, you can freeze your broinhas. To defrost, either pop them in the microwave for a few minutes or leave them at room temperature.
How to Serve
Broinhas de Fubá are best enjoyed fresh out of the oven, but they’re also great as a snack throughout the day.
Pair them with a hot cup of Brazilian coffee (cafézinho) for a true taste of Brazil, or serve them alongside a rich, velvety cappuccino.
For a delicious treat, spread some dulce de leche on top or enjoy a slice of goiabada (guava paste) with each bite. These treats also make for a lovely gift when packed in a cute box—perfect for sharing with loved ones.
How to Store
Broinhas de Fubá are best eaten the day you make them for the most satisfying crunch. However, if you happen to have leftovers, store them in an airtight container at room temperature for up to three days. Keep in mind that while the inside remains soft and delicate, the outside will lose a bit of its crispiness over time. But don’t worry, they’re still just as delightful!
Troubleshooting
- My dough is still too sticky: If your dough is too sticky even after following all the steps, the issue is likely that it wasn’t cooked long enough. To fix this, add a bit more corn flour until the dough reaches the right consistency for shaping.
- My dough is not sticky enough: If your dough isn’t sticky, it means it’s too dry. Simply add a little milk, a tablespoon at a time, until the dough becomes sticky enough to work with. This will help you shape the broinhas with ease.
Broinhas de Fubá (Brazilian Corn Bites)
Ingredients
- 1 cup of corn flour 150g
- ¾ cup of tapioca flour 110g
- ½ cup of white sugar 100g
- ½ teaspoon of salt 3g
- 1¾ cups of whole milk 420ml
- ¼ cup of sunflower oil 60ml
- 2 eggs
- ½ tablespoon of baking powder
- Anise seeds to taste optional
- Additional corn flour for shaping
Instructions
- In a pan, mix the corn flour, tapioca flour, sugar, salt, milk, and sunflower oil. Cook on medium heat, stirring constantly.1 cup of corn flour, ¾ cup of tapioca flour, ½ cup of white sugar, ½ teaspoon of salt, 1¾ cups of whole milk, ¼ cup of sunflower oil
- Initially, the mixture will be liquid and start to form lumps—this is normal. Continue cooking and stirring.
- The mixture will thicken and resemble a heavy polenta. Keep cooking and stirring until it begins to pull away from the sides of the pan. This stage took about 10 minutes for me, but your time may vary.
- Transfer the dough to a bowl, cover it, and let it cool completely. For faster cooling, you can place it in the refrigerator.
- Once the dough is completely cool, add one egg and anise seeds (if using). Mix well by hand, then add the second egg and continue mixing until you have a smooth, sticky dough.2 eggs, Anise seeds to taste
- Add the baking powder and mix thoroughly.½ tablespoon of baking powder
- Grease a large baking sheet (mine is 40cm x 26cm) and dust it with corn flour. ( or use parchment paper)
- Place a tablespoon of corn flour in a cup.Additional corn flour for shaping
- Scoop a spoonful of dough and drop it into the cup. Swirl the cup in circular motions to shape the dough into a round bite.
- Remove the shaped dough from the cup and place it on the prepared baking sheet.
- Repeat the process until all the dough is shaped.
- Bake in a preheated oven at 180°C (350°F) for approximately 40 minutes or until golden.
- Remove from the oven and let cool on a wire rack.
Notes
Nutrition
I hope you’re as excited as I am to try these delicious Broinhas de Fubá! Whether you’re baking them for a cozy afternoon with coffee or sharing them with friends and family, I’m sure they’ll become a new favorite in your kitchen. If you give this recipe a go, don’t forget to share your experience with me! Tag me on Instagram or drop a comment below—I love seeing your creations! Happy baking, and enjoy every bite!
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