Portuguese Cornbread (Broa de Milho)

Recipe

Portuguese Cornbread (Broa de Milho)

Golden Crusted Portuguese Cornbread: A Taste of Portugal's Rich Culinary Heritage

4.6 out of 5

Indulge in the flavors of Portugal with this authentic recipe for Portuguese Cornbread, also known as Broa de Milho. This traditional dish is a staple in Portuguese cuisine and is loved for its rustic charm and delightful combination of cornmeal and wheat flour.

Jan Dec
Bread› Corn Bread› Broa
European cuisine› Mediterranean cuisine› Portuguese cuisine

Preparation time

15 minutes

Cooking time

30-35 minutes

Total time

45-50 minutes

Yields

6 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if honey is substituted with maple syrup or agave nectar), Dairy-free, Nut-free, Egg-free

Allergens

Wheat

Not suitable for

Gluten-free (contains wheat flour)

Ingredients

Nutrition

  • Calories (kcal / KJ): 220 kcal / 920 KJ
  • Fat (total, saturated): 7g, 1g
  • Carbohydrates (total, sugars): 35g, 2g
  • Protein: 5g
  • Fiber: 4g
  • Salt: 1g

Preparation

  1. 1.
    Preheat the oven to 200°C (400°F) and grease a baking sheet.
  2. 2.
    In a large mixing bowl, combine the cornmeal, all-purpose flour, salt, and baking powder.
  3. 3.
    In a separate bowl, mix the honey with warm water until dissolved.
  4. 4.
    Gradually pour the honey-water mixture into the dry ingredients, stirring well to form a thick batter.
  5. 5.
    Add the olive oil to the batter and mix until fully incorporated.
  6. 6.
    Transfer the batter onto the greased baking sheet and shape it into a round loaf.
  7. 7.
    Bake for 30-35 minutes, or until the crust is golden brown and a toothpick inserted into the center comes out clean.
  8. 8.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

  • Cornmeal — Use fine or medium-grind cornmeal for a smoother texture in the bread.
  • Honey — If you prefer a vegan version, substitute honey with maple syrup or agave nectar.

Tips & Tricks

  • For a more rustic appearance, score the top of the bread with a sharp knife before baking.
  • Serve the Portuguese Cornbread warm for the best flavor and texture.
  • Leftover bread can be toasted and enjoyed with spreads or used as a base for bruschetta.

Serving advice

Serve the warm Portuguese Cornbread alongside a bowl of hearty soup or stew. It also pairs well with cheeses, olives, and cured meats.

Presentation advice

Present the Portuguese Cornbread on a wooden cutting board or rustic bread basket. Sprinkle some cornmeal on top for an extra touch of authenticity.

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