A wicked simple and delicious cornmeal cake usually served for
breakfast, this dish is pure Minas Gerais. The recipe uses 6 of the 13
basic pantry items, with the addition of that ubiquitous Minas cheese,
and was given to me by Dona Zinha of Diamantina. She measures
everything using a glass requeijão cup -- Brazil's version of a Welch's
grape jelly jar (you should use an 8-ounce cup). She gives no baking instructions; we are just supposed to know these things. I ad libbed.
1 cup corn oil
1 cup sugar
1 cup fine cornmeal
1 cup grated cheese -- Monterey Jack or muenster or even fontina
3 eggs
1 tsp baking powder
Blend until smooth in the blender. Bake 45 minutes or so in a small tube or loaf pan in a preheated 350°F degree oven until a toothpick comes out clean.