Cornbread is elevated to a new level with this Bolivian corn cake recipe. Huminta is dense, sweet, and full of flavor. It’s perfect for any get-together!
At first, it looks like just any rustic cornbread. But then you take a bite and you’re blown away.
Huminta (pronounced oo-meen-tah) is more than just cornbread. It’s somewhere between cornbread and cake with its dense, chewy texture and sweet flavor. This Bolivian corn cake has a unique and rich flavor that is similar to corn bread but is sweet enough to be a dessert. And I fell in love with it the first time I tasted it.
I’ve been enjoying huminta ever since meeting my husband 15 years ago. It is one of the staple dishes that his Bolivian half of the family brings to every holiday and get-together. According to my father-in-law:
“The original huminta is wrapped in the leaves covering the corn ear, and ends in a single-serving size product, like the tamal (tamal=singular; tamales=plural). If you want more, you just have a second, or third. However, the huminta includes a big slice of white cheese within the “dough”, and it is then baked…and the flavor is, obviously, much enhanced.
Over here, in the US, it’s not easy to start with the ears of corn… which would leave the leaves to use as wrapping. So for some 4 decades Bolivians have prepared it as a cake (of sorts), which then you cut in squares as single-serving size. It’s cleaner, easier to eat, and prevents you from having all those piles of used-up leaves to deal with.”
This Bolivian corn cake recipe is the dish I’ve been enjoying for so many years. And just about a year ago, the family recipe for huminta was finally passed down to me. I am honored to maintain such a special treat and look forward to serving it to my family and their friends for years to come.You NEED to try this easy version of a popular Bolivian #recipe. #food Click To Tweet
Make a pan of huminta for your next potluck or family holiday and prepare to wow your guests when they realize that what they’re tasting is far more than any old cornbread recipe.
How to Make Bolivian Corn Cake (Easy Huminta)
- 4 eggs
- 4 Tbsp sugar
- 1/2 tsp salt or season salt
- 2 tsp cinnamon
- 2 tsp anise seeds
- 2 tsp red or yellow aji (you can substitute 1 tsp chili powder)
- 2 cans creamed corn
- 1C butter, melted & warm
- 2 boxes corn muffin mix
- 1/2 tsp baking powder
- 2 C grated mozzarella
- Preheat oven to 400 degrees F. Grease a 9×13 glass or metal baking pan.
- Beat eggs with sugar until creamy.
- Add salt, cinnamon, anise seed, aji, creamed corn, and melted butter. Mix well.
- Add muffin mixes and cheese. Add baking powder and then mix again until well combined.
- Pour into prepared pan. Bake for 45 minutes to 1 hour at 400F and then lower the temperature to 350F for 15 minutes. (see notes)
- Turn off oven and leave for 10 minutes.
- Remove from oven and let cool. To serve, cut into squares. Serve warm or at room temperature.
- Aji (ah-hee) is both the name of a South American chile pepper and the paste (or sauce) made from the same pepper. In huminta, the aji adds depth of flavor more than it does heat. My in-laws advised substituting a small amount of chili powder since aji peppers are not easily found in the U.S. Many family members simply omit this ingredient altogether, and the result is still a delicious, gold-colored dish.
- I’ve tried adapting this recipe for half-sized pans or ceramic pans and failed every time. Nearly everyone in the family serves huminta in a 9×13 glass pan because that’s just what works best.
- I included the original bake time in the recipe above. However, a full hour of baking at 400 proved to be too long in our oven. Tenting the pan with foil for the first bake helps to reduce browning. However, you may want to check your pan after the first half hour.
When You Should Make It:
This recipe makes several large portions and will easily feed a crowd. It’s the perfect addition to a summer picnic but is delicious year-round. We often serve it at Thanksgiving and Christmas too!
How Long Does it Take
- Preparing the pan and batter: 15 minutes
- Bake time: 1 hr 15 minutes to 1 hr 30 minutes
- Cooling time: Approximately 45 minutes
Total time: Approximately 2.5 hours
How Much Does it Cost:
- Eggs: (Cost of a half dozen) $0.60
- Anise seeds: (cost of a small container) $4.99
- Creamed corn: $1 for 2 cans
- Butter: (1 pound) $3.20
- Muffin mix: $1.20
- Mozzarella: $2
Total cost: $12.99
* Cost is estimated based on total DC/Baltimore area purchase price of items that are most likely needed to be purchased. However, please note that there may be significant quantities left over.
Now It’s Your Turn
Don’t hesitate to make a pan of this delicious Bolivian corn cake. Once you taste huminta you’ll want to make it over and over again!
What is your favorite cornbread recipe?
Where would you take a pan of huminta?
P.S. – I’m sharing a little bit more about myself at all the other Spectacular Summer Blog Hop co-host sites today. Click around to find out a few little-known facts!
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