Broa de milho
Discover the heartwarming tradition of making Broa de milho, a cherished Portuguese cornbread perfect for any meal.
In the cozy little taverns of Lisboa, you can often find the delightful scent of freshly baked Broa de milho wafting through the air. It's a staple at hearty meals or simply enjoyed as a snack alongside cheese and olives. I can still recall the joyful Sunday lunches spent with family, where warm slices of Broa de milho would join the table, perfectly complementing stews and grilled meats.
Making Broa de milho is more than just a cooking process; it’s a beloved tradition passed down through generations. With cornmeal as its star, this bread reflects Portugal's agricultural heritage, especially in the Alentejo region, where corn thrives. Its slightly sweet and dense texture is just right for mopping up rich sauces or simply enjoying with a pat of butter. Each bite carries a memory of home, family, and the simple pleasures of sharing meals together.
Ingredients · 4 servings
- 300 g cornmeal (2 ½ cups)
- 200 ml warm water (¾ cup)
- 100 g wheat flour (¾ cup)
- 10 g salt (2 tsp)
- 10 g baking powder (2 tsp)
- 50 ml olive oil (3 ½ tbsp)
- 50 g sugar (¼ cup)
- 1 large egg
Method
- Preheat the oven to 180°C (350°F).
- In a large bowl, combine cornmeal, wheat flour, baking powder, and salt.
- In another bowl, mix warm water, olive oil, sugar, and egg until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
- Transfer the dough to a greased loaf pan and smooth the top.
- Bake in the preheated oven for about 25 minutes, or until golden and a toothpick comes out clean.
- Let cool slightly before slicing and serving.