Sweet corn porridge, known as canjica doce in Brazil, is a traditional dish especially enjoyed during June festivals and other festive occasions. This comforting dessert is made from white hominy corn, slowly cooked with milk and sweetened with ingredients like sugar, coconut, and sometimes peanuts. Its creamy and slightly sticky texture is perfect for enjoying warm on a chilly night or cold on a summer day.
In this article, you’ll find a few variations of sweet corn porridge, from the simplest to the more elaborate. Whether you like it traditional or with a twist, these recipes are sure to bring a taste of Brazil’s beloved sweets into your home.
Main Ingredients:
- White hominy corn
- Milk (usually a combination of condensed milk and whole milk)
- Sugar
- Grated coconut (optional)
- Cinnamon sticks and cloves (optional but traditional)
- Peanuts (optional)
1. Simple Sweet Corn Porridge
Ingredients:
- 500g white hominy corn
- 1 liter whole milk
- 1 can sweetened condensed milk
- 4 tablespoons sugar (adjust to taste)
- 1 packet grated coconut (100g) (optional)
- Cinnamon sticks (to taste)
- Cloves (to taste)
- A pinch of salt (optional)
Instructions:
- Prepare the Corn: Soak the white hominy corn in water for at least 12 hours or overnight. This softens the corn and reduces the cooking time.
- Cook the Corn: After soaking, drain the water and place the corn in a pressure cooker. Cover with fresh water and cook for about 40 minutes once it reaches pressure. If not using a pressure cooker, cooking time can be longer—about 1 to 1.5 hours—until the corn is soft.
- Add Sweet Ingredients: Once the corn is cooked, drain any remaining water and transfer it to a large pot. Add the whole milk, sweetened condensed milk, sugar, and grated coconut if desired.
- Season and Cook: Add the cinnamon sticks, cloves, and a pinch of salt. Cook over medium heat, stirring frequently, until the milk reduces and the mixture thickens, about 15 to 20 minutes.
- Serve: Remove the cinnamon sticks and cloves before serving. Serve warm or chilled, depending on your preference.
2. Sweet Corn Porridge with Peanuts
Ingredients:
- 500g white hominy corn
- 1 liter whole milk
- 1 can sweetened condensed milk
- 4 tablespoons sugar
- 1 cup roasted, peeled peanuts (optional)
- 1 packet grated coconut (100g)
- 2 tablespoons butter
- Cinnamon sticks and cloves (to taste)
Instructions:
- Prepare the Corn: Soak the white hominy corn for at least 12 hours. Drain well.
- Cook the Corn: Cook the corn in a pressure cooker with enough water to cover it. Cook for about 40 minutes after pressure is reached, or until the corn is tender. If using a regular pot, cook for 1 to 1.5 hours.
- Prepare the Sweet Mixture: In a large pot, combine the milk, sweetened condensed milk, sugar, butter, and grated coconut. Mix well and cook over low heat until everything is well incorporated.
- Add Corn and Peanuts: Once the corn is tender, drain any excess water and add it to the sweet mixture. Add the peanuts (if using), stir well, and cook for another 10-15 minutes, until the mixture is creamy and flavors are well combined.
- Serve: Remove the cinnamon sticks and cloves before serving. Serve warm or cold, as desired.
3. Sweet Corn Porridge with Coconut
Ingredients:
- 500g white hominy corn
- 1 liter whole milk
- 1 can sweetened condensed milk
- 4 tablespoons sugar (adjust to taste)
- 100g grated coconut (fresh or dried)
- 1 packet heavy cream (200g) (optional, for extra creaminess)
- 2 tablespoons butter or margarine
- Cinnamon sticks (to taste)
- Cloves (to taste)
Instructions:
- Soak the Corn: Place the white hominy corn in a bowl and cover with water. Soak for 12 hours or preferably overnight. This softens the grains and speeds up the cooking.
- Cook the Corn: After soaking, drain the corn well. In a pressure cooker, add the corn and cover with water. Cook for about 40 minutes, or until the corn is soft. If you don’t have a pressure cooker, cook in a regular pot for 1 to 1.5 hours.
- Prepare the Milk and Coconut Mixture: In a large pot, combine the milk, sweetened condensed milk, butter, sugar, and grated coconut. If you want a creamier flavor, add heavy cream. Stir well and bring to a medium heat, letting it boil for about 5 minutes.
- Combine the Corn: Once the corn is cooked, drain the water and add the corn to the pot with the milk and coconut mixture. Add the cinnamon sticks and cloves for a traditional touch. Cook over medium-low heat, stirring occasionally, for about 15 to 20 minutes, or until the mixture is creamy and well-flavored.
- Finish: Remove the cinnamon sticks and cloves after cooking. Allow to cool slightly and serve warm or cold, according to your preference.
Tips:
- For a more intense coconut flavor, add 200ml of coconut milk.
- For a crunchy touch, garnish with fresh coconut or roasted peanuts when serving.
- If you prefer a creamier consistency, you can substitute whole milk with evaporated milk.
These recipes are quite versatile and can be adjusted to your taste. For an even creamier texture, you can add a bit of coconut milk to the recipe. To add crunch, consider topping with roasted peanuts or even nuts. Canjica can also be served with a sprinkle of cinnamon powder for a more intense flavor.
These traditional Brazilian sweet corn porridges bring comfort and a touch of nostalgia with every bite!
