Papas de Milho (Corn Pudding)

Featured in the Honolulu Star-Advertiser on October 5, 2016.
Recipe compliments of Willetta Martin Centeio.



Papas de Milho (Corn Pudding)

  • 4 cups water, divided
  • 4 Portuguese cabbage (kale) leaves (about 1 cup), finely chopped
  • 1/2 teaspoon Hawaiian salt
  • Dash of powdered garlic (optional)
  • 1/2 to 1 cup diced Portuguese sausage (optional)
  • 1 1/4 cups white cornmeal
  • 1/8 cup bacon fat or vegetable oil


  1. Boil 3 cups of water with cabbage, salt, sausage and bacon fat until leaves are tender.
  2. Mix 1 cup cold water with the cornmeal.
  3. Add to boiled mixture and simmer until thickened, stirring constantly.
  4. Pour into 9-inch by 9-inch pan, so mixture is about 3/4 inch thick and chill.
  5. Slice, heat and serve.
  6. Another option of serving it is to slice, flour, and fry in butter until browned.

Makes 4 servings.

Tip: An average lemon yield about one tablespoon of zest. If you're using a bunch of lemons to make lemonade, zest them first and freeze for later use.

Approximate Nutrient Analysis per serving (with vegetable oil):
330 calories, 14 g fat, 2.5 g saturated fat, 25 mg cholesterol, 450 mg sodium, 41 g carbohydrate, 2 g fiber, 1 g sugar, 9 g protein


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