Portuguese Cornbread recipe

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Ingredients

1 ½ cups cornmeal
1 ½ teaspoons salt
1 cup boiling water
2 tablespoons olive oil
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
¼ cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour

Nutrition Info

154 calories
carbohydrate: 28.2 g
cholesterol: : -
fat: 3 g
fiber: 1.8 g
protein: 3.6 g
saturatedFat: 0.4 g
servingSize: -
sodium: 296.8 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, sprinkle or crumble yeast and sugar over the lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve. Set the bowl in a warm, draft-free place for 8 to 10 minutes, or until yeast doubles in volume.

  2. Pulverize the cornmeal in a blender until fine.

  3. In a large mixing bowl, combine 1 cup cornmeal, salt, and boiling water. Stir vigorously until smooth. Stir in 1 tablespoon olive oil. Cool mixture to lukewarm. Stir proofed yeast into the cornmeal mixture. Gradually add 1/2 cup cornmeal and flour. Gather the dough into a ball, and place it in a greased bowl. Cover. Set it aside in a warm place for about 30 minutes, or until doubled in bulk.

  4. With a pastry brush, coat the bottom and sides of a 9 inch pie pan with remaining 1 tablespoon olive oil. Turn the dough out into pie pan, and cover. Let it rise in a warm place for another 30 minutes, or until it doubles in bulk again.

  5. Bake in the middle of a preheated 350 degree F (175 degree C) oven for 40 minutes, or until top is golden. Transfer to a rack to cool.

Recipe Yield

1 loaf

Recipe Note

Also known as broa, a yeasted cornbread, goes well with soup, eggs, and fish.

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