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.
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.
Bolivian Corn Cake (Easy Huminta)
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!
Ingredients
- 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
- 1 C butter, melted & warm
- 2 boxes corn muffin mix, (we use the small Jiffy boxes)
- 1/2 tsp baking powder
- 2 C grated mozzarella
Instructions
- Preheat oven to 400 degrees F. Grease a 9x13 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
Notes
- 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 9x13 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. (Make sure you have a good kitchen timer)
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
What You Should Know About Huminta (Bolivian Corn Cake):
- 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. (A good kitchen timer is essential!)
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?
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This post was originally part of the Spectacular Summer Blog Hop. Take a look around at the other incredible projects that were part of the series!
Jen says
Can I tell you how much I am loving this recipe? A WHOLE LOT!! This sounds so delicious 🙂
Mary says
This does look like rustic cornbread, but I can see the cinnamon and spices and my mouth is watering. I love corn, especially in the summer time. These Bolivian corn cakes look scrumptious, I don’t think I’ve ever had a sweet corn cake.
Pat says
Girl, then you are certainly missing out. My version is “conry cornbread”
Akaleistar says
That looks so good!
Leanna says
This does look INCREDIBLE. I cannot wait to make this. Pinning and printing. Thanks very much for the share.
Helen at the Lazy Gastronome says
This looks delicious!! Thanks for sharing on the What’s for Dinner link up!
Gentle Joy Homemaker says
That looks wonderful! I wouldn’t have guessed that it had such a rich and different flavor until I read the post! The anise seeds were a surprise, and I imagine it would be wonderful! 🙂
Sarah Burnell says
This sounds so delicious – especially with all those spices!
Lowanda j says
This looks and sounds delicious! I think I would want someone who knows what it taste like to make it for me!
Roseann Hampton says
This definitely looks a lot more moist than traditional cornbread! Yum! Thanks for sharing at The Blogger’s Pit Stop! Roseann from http://www.thisautoimmunelife.com
Minakshi bajpai says
It looks a healthy and yummiest cake.i never know that Corn cake can be so delicious. Looks so soft and its colour looks so bright. Can be best and healthy option for kids too
Leslie says
This looks awesome! I will have to give it a try, I think the family would love it. I try to bring something different to family get togethers. It’s awkward to have 4 banana puddings or 6 chocolate pies.
Jen | My Healthy Homemade Life says
This looks go good. It’s a totally different spin on cornbread than the kind I usually make! Thanks!
Patricia @ Grab a Plate says
How great to have a family recipe passed down! I love the sound of this sweet corn cake! It looks and sounds delicious!
Christina Makri says
OMG! It looks so delicious! I have to give it a try! Thank you for sharing at Sweet Inspiration Link Party 🙂
handmade by amalia says
Looks so delicious and moist. I’d love to give it a try.
Amalia
xo
Amy says
I made this tonight, and it was delicious! Even my two-year old asked for a second piece. 🙂 I’ve started trying to stock my freezer a bit for when baby comes in September, and I put two large chunks of this in the freezer. Looking forward to being able to pull it out again soon!
Adela Santos-Jimenez says
Hi! This is so funny, I looked up easy huminta and this came up! I love your bolg!
small world!
Hugs and kisses to the girls and baby Eddie 🙂
Melissa says
I’m hoping I get a quick answer. My daughter is making this for a class project. What size or brand of corn bread mix. I bought 4 boxes of Jiffy corn bread mix. Thank you
Leslie says
That’s the brand we use! I hope everyone likes it! Though I will warn that doubling this recipe will give you a LOT of huminta. We usually make a single pan for gatherings of 20+.
Melissa says
Thank you. So two boxes of Jiffy is good? We are about to start the prep ty
Cat | Curly's Cooking says
I’ve not heard of this cake before but it looks really tasty, I like the sound of the flavours used.
This Scribbler Mum says
That looks delicious! ? #FamilyFunLinky
Jessica Cantoni says
Ooh I can imagine i’d like these! Does it have hints of spice in it? x
P.S I have a new world food linky at jesseatsandtravels.com if you’re ever interested in joining in!
Leslie says
We don’t use Aji (you can’t find it in the states), and chili powder is more for flavor than spice, so ours never comes out spicy. But if you want to add a kick, you can try adding some chopped jalapeños. (My husband would probably be on cloud nine if I did that!)
Justin Birkholz says
Wow, this sounds so incredibly good! I love cornbread, it was a staple in my family when I was growing up. But this looks even better! Definitely, saved this for later
Tammymum says
Oh I’ve not heard of corn bread lest alone Bolivian corn bread. It sounds really delicious though and I would love to try it! I’m not sure I could do it justice if I made it though ? thanks for joining us at #familyfun
Amy says
I love cornbread and this sounds so interesting. I can’t wait to try it. Thank you for sharing at Foodie Friday.
Lizet Flores de Bowen says
So happy to find your blog! I’m from Bolivia, but from Santa Cruz where we eat tamales, so I’ve never made humitas before. Your recipe looks a lot easier. Definitely trying it. Thanks for sharing at FF! don’t forget to link up to Fiesta Friday!
Leslie says
So happy to ‘meet’ you! My oldest just did a project on Bolivia, and we were swooning over some of the pictures from Santa Cruz. Isn’t it incredible how even the dishes and flavors are different between each of the regions?
Jess says
I need to make this ASAP! YUMMY!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Colleen - Faith, Hope, Love, & Luck says
The texture of this corn cake looks amazing! A must-try!
Jann Olson says
It looks absolutely delicious! Thanks for sharing the recipe with SYC.
hugs,
Jann
Miz Helen says
Your Corn Cake looks delicious! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen
Shawna Wensky says
My daughter and I are making this recipe for her Girl Scouts World Thinking Day tomorrow. The Brownies chose Bolivia as their country to research. My daughter was in charge of making a Bolivian dish. It’s an interesting recipe and we can’t wait to share it with the troop!
Sue says
My son selected Bolivia for a Culture fair. I found your recipe and decided to use it as our food tasting. We love corn bread so i thought it might be a good fit.
Thank you especially for all your comments, suggestions and substitutions. That was extremely helpful.
I was surprised it wasn’t more spicy but still good. Great for kids to try something different.
Thanks for sharing
Leslie says
I’m so glad you enjoyed it! My husband tells me his family doesn’t really like spicy food much, so we didn’t get any of those recipes handed down..