Here we are in the final day of the fourth week in the month long marathon. And to end the week I selected a sweet recipe served for breakfast along with coffee in Brazil. Brazilian cuisine has so many corn recipes, either from sweet corn or corn meal. This cake is a twist to the corn bread they make and I came across various recipes for this. When I try international recipes, I search for a dish first. After I get a dish, I search for various recipes for the same dish. Yes ever dish has numerous variations and each one will be the author’s family favourite. Selecting a recipe from that list is quite tedious. We never know how it will turn and with the ingredients available in India we will never know how much authentic the dish will be. But still I try to recreate certain dish and mostly I am happy with the result. Coming to this cake, I know that the broken maize we get in Nilgiris is coarser than the corn meal available in other countries but still I use it in International recipes. The batter for this cake was so thin and I was so much worried about the result. But it came out good, but as the meal is coarser, I got some crunchy bits of cakes on the crust. Other wise it was so yum.  And for the eggs in this recipe, I again used my home made egg replacer and it turned out great. Please bear with me until Monday. You will surely get the recipe for the egg replacer, God Promise!! This cake is so easy to put together. Brazilians use their mixer to make the batter. Just add all the ingredients in the mixer and run it until combined. I should have tried that. Instead I just mixed it in a bowl using a spoon.   Recipe Source: AllRecipes Makes 16 squares Ingredients: Corn Meal-1 cup All Purpose Flour/ Maida-1/2 cup Sugar-3/4 cup Baking Powder 1/2 tsp Home Made Egg Replacer-1 tbs ( use for 2 eggs if using store bought) Oil-1/2 cup Milk-1 1/4  cup   Procedure: Preheat oven to 180°C. Grease and line a 8″ square tin. In a bowl mix together flour, corn meal, sugar, baking powder and egg replacer. In the centre add the oil and milk. Mix well. Pour in the prepared tin. Bake for 40-50 minutes or until a tooth pick inserted comes out clean. Allow it to cool before slicing. Serve with a cup of coffee.          Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56 [inlinkz_linkup id=533224 mode=1]