Preheat your oven to 350°F (175°C). Prepare your baking pan by spraying it generously with baking spray to ensure the cake releases easily after baking.
In a large mixing bowl, whisk together the skim milk and eggs until fully incorporated. Add the melted unsalted butter and mix well.
In a separate bowl, combine the yellow cornmeal, granulated sugar, all-purpose flour, and baking powder. Whisk them together until combined.
Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix; a few lumps are perfectly fine.
Fold in the grated Parmesan cheese into the batter, ensuring it’s evenly distributed.
Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a cooling rack to cool completely before slicing. Enjoy it warm or at room temperature!
