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5 from 4 votes
Bolivian Corn Cake (Easy Huminta)
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
 
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!
Course: Side Dish
Cuisine: Bolivian
Author: playdatesparties.com
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
  1. Preheat oven to 400 degrees F. Grease a 9x13 glass or metal baking pan.
  2. Beat eggs with sugar until creamy.
  3. Add salt, cinnamon, anise seed, aji, creamed corn, and melted butter. Mix well.
  4. Add muffin mixes and cheese. Add baking powder and then mix again until well combined.
  5. 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)
  6. Turn off oven and leave for 10 minutes.
  7. Remove from oven and let cool. To serve, cut into squares. Serve warm or at room temperature
Recipe 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)