Bombocado de Milharina

For those who don’t know, Milharina is a type of corn flour, but the flakes are pre-cooked, making them moister. I bought it thinking about making a corn cake recipe, but when I saw the recipe on the package, I decided to try it (I’ll make the cake later). And isn’t it really good?

Just beat the eggs with the sugar in the blender first and then add the rest. Bake in a pan greased with butter or margarine and sprinkled with flour, in a medium oven for around 40 minutes.

*** Important:

– I replaced the oats with wheat flour.

– The dough is really liquid, but in the end it works out.

– The shape must be + or – 20cm x 30cm

– I would make it with 2 and 1/2 cups of sugar (it was a little too sweet for my taste).