A creamy and lightly sweet corn dish makes a great dessert to savor. This corn recipe is flavorful with a tasty blend of corn, coconut, and cinnamon that creates a savory and delicious dish to make at home. This sweet, creamy corn dish has a combination of palatable flavors, creating a delightful, sweet corn treat to enjoy.
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Mungunzá Branco (White Hominy Corn Pudding)
Mungunzá is a classic and traditional Brazilian dish that has strong ties in the state of Bahia in Brazil. The northern region of Brazil refers to this dish as Mungunzá, while other parts of Brazil recognize this corn dish as canjica. This dish has African and Portuguese influences. It is often associated with the Afro-Brazilian religion and prepared for religious feasts. Mungunzá is a popular dish for the Saint John the Baptist event, which is a yearly celebration in Brazil. It is a traditional celebratory dish to serve and share during festive events.
Mungunzá is a sweet corn pudding dish that is generally made with white hominy corn but can also be made with yellow hominy corn. It is similar to a sweet, porridge-like, creamy corn dish that is sweet and enriched with coconut milk and cinnamon. This dish can be served cold or warm and then garnished with ground cinnamon.
White Hominy Corn
The essential ingredients for mungunzá often include hominy corn, coconut milk, sugar, and spices. For this mungunzá, it was made with white hominy corn, cinnamon sticks, sugar, heavy whipping cream, coconut milk powder, and then garnished with ground cinnamon. The main ingredient for this pudding dish is the dried white hominy corn. This dried corn packet can be purchased at many supermarkets in the Latin aisle or also often available at local Latin supermarkets. Online international grocery retailers also may offer dried hominy corn. If dried hominy corn is not available, canned hominy corn is a good alternative and can often be found at many local US supermarkets.
Cooking hominy corn with cinnamon sticks is optional. Adding cinnamon sticks adds a sweet, spicy, and woody flavor to this corn dish. Coconut milk is a popular ingredient for mungunzá. For this dish, I opted for a combination of coconut milk powder and heavy cream. This provides a tasty, thick texture to the hominy corn pudding.
Thick or Thin White Hominy Corn Pudding Texture
Hominy corn pudding can be made thick or thin in texture. The thick hominy corn pudding is made with more hominy corn and fewer liquid ingredients, while the thin-textured hominy corn pudding is made with less hominy corn and more liquid ingredients, such as coconut milk. Making this pudding a thick or thin texture is more of a preference. Typically, when the hominy corn pudding is made, the texture thickens as it cools, though if desired, more liquid ingredients can be added to create more of a soupy texture.
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White Hominy Corn Pudding Ingredients
White Hominy Corn (dried corn): Mild, light corn flavor. Cooked hominy is soft and chewy in texture. Alternative: canned hominy corn.
Cinnamon Sticks: Lightly sweet and spicy flavor yet slightly earthy and spicy aroma that provides a hint of natural cinnamon flavor to the hominy corn while cooking.
Granulated Sugar: Solely sweet in flavor. Fine and yet slightly grainy in texture that adds additional sweetness to this pudding dish.
Coconut Milk Powder: Coconut flavor. Fine and light texture powder. Alternative: coconut milk.
Heavy Whipping Cream: Lightly sweet yet buttery flavor. Creamy, smooth and thick in texture. Alternative: half and half.
Salt: Provides a slightly salty flavor to the hominy corn.
Ground Cinnamon: Sweet with a hint of spice and soft texture that is an excellent garnish for this white hominy corn pudding. Alternative: crushed peanuts.
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White Hominy Corn Pudding Instructions
Soak the white hominy corn in water overnight. (If canned hominy corn is purchased, this step can be skipped).
The following day, cook the hominy corn on high heat. Add the cinnamon sticks and salt, then stir.
Cook until water begins to boil. (about 20 minutes). Then add the sugar. Stir until combined.
Coconut Powder and Heavy Whipping Cream Mixture
In a cup or small bowl, mix the coconut powder and heavy whipping cream until combined.
Add and stir the coconut and heavy cream mixture until combined.
Cook on low heat until the hominy corn becomes tender. (about 20 minutes).
Let the hominy corn pudding cool. The pudding will thicken.
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Once the hominy corn pudding cools, remove the cinnamon sticks. Add the hominy corn pudding to a dish.
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Ground Cinnamon to Corn Hominy Pudding
Garnishing the corn hominy pudding with ground cinnamon is optional. This adds a nice, mildly sweet flavor with a hint of warm and woody flavor to this pudding. Ground cinnamon is a popular sweetener that makes an excellent topping for this delicious corn dish. Besides ground cinnamon, crushed peanuts can also be garnished over this dessert.
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Storage
Chilled corn hominy pudding can be stored in the refrigerator in an airtight container. If desired, the hominy pudding can also be frozen in an airtight container, though the flavor and texture may not be the same as when it was freshly made.
Thoughts
Mungunzá is a sweet, flavorful Brazilian corn dish. The flavors and texture make this corn dish a special and festive dish celebrated throughout many regions of Brazil. This is a unique corn dish that can be served either warm or chilled and be savored as a light sweet dessert. This is one Brazilian corn dish that I like to enjoy warm with a dash of freshly ground cinnamon. The combination of freshly cooked hominy corn and a sweet spice creates a delightful corn dessert.
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