Portuguese-style Cornbread

Ingredients

In this Portuguese adaptation of Rieska, we incorporate the flavors and ingredients commonly found in Portuguese cuisine. The original Finnish Rieska is typically made with barley or potato flour, while our version uses cornmeal as the main ingredient. We also add Portuguese herbs and spices like parsley, paprika, and garlic to enhance the flavor profile. The result is a unique fusion of Finnish and Portuguese culinary traditions. We alse have the original recipe for Rieska, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 34g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large bowl, combine the cornmeal, all-purpose flour, baking powder, salt, parsley, paprika, and minced garlic.
3. 3.
   In a separate bowl, whisk together the milk, eggs, and olive oil.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until well combined.
5. 5.
   Transfer the batter to the greased baking dish and spread it evenly.
6. 6.
   Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the cornbread.
• Fresh parsley — If fresh parsley is not available, you can substitute with dried parsley, but reduce the quantity to 1 teaspoon.
• Olive oil — Extra virgin olive oil adds a rich flavor to the cornbread, but you can use regular olive oil if preferred.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the batter.
• Serve the cornbread warm with a drizzle of honey for a touch of sweetness.
• Leftover cornbread can be toasted and enjoyed with butter or used as a base for sandwiches.
• Experiment with different herbs and spices to customize the flavor of the cornbread.
• For a cheesy twist, sprinkle grated Portuguese cheese on top of the batter before baking.

Serving advice

Serve the Portuguese-style Cornbread as a side dish with soups, stews, or grilled meats. It can also be enjoyed on its own as a snack or breakfast treat.

Presentation advice

Cut the cornbread into squares or wedges and arrange them on a rustic wooden platter. Garnish with fresh parsley leaves for a pop of color. Serve alongside a bowl of olive oil for dipping, or with a dollop of Portuguese-style tomato sauce.