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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Pulverize the cornmeal in a blender until fine.

  • 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.

  • 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.

  • 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.

Nutrition Facts

154 calories; 3.6 g protein; 28.2 g carbohydrates; 0 mg cholesterol; 296.8 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/19/2007
I love yeasted cornbread and this is basically a good recipe but the instructions are a bit off. It's best if you knead the dough for a few minutes before the 1st rise which should be about 60 to 90 minutes not 30 as stated. The 2nd rise may take longer than 30 minutes ie 45 or 50. Rather than pulverise the cornmeal in the blender I used a fine cornmeal that I bought at the Italian grocers. Read More
(26)

Most helpful critical review

Rating: 3 stars
07/15/2003
We were looking for a recipie for Broa and were so glad to find one. It turned out pretty good but it doesn't keep very well. My husband was used to broa looking darker although it does taste similar to what he remembers. He thinks you need a special oven for the darker color. Read More
(22)
14 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
01/19/2007
I love yeasted cornbread and this is basically a good recipe but the instructions are a bit off. It's best if you knead the dough for a few minutes before the 1st rise which should be about 60 to 90 minutes not 30 as stated. The 2nd rise may take longer than 30 minutes ie 45 or 50. Rather than pulverise the cornmeal in the blender I used a fine cornmeal that I bought at the Italian grocers. Read More
(26)
Rating: 4 stars
01/19/2007
I love yeasted cornbread and this is basically a good recipe but the instructions are a bit off. It's best if you knead the dough for a few minutes before the 1st rise which should be about 60 to 90 minutes not 30 as stated. The 2nd rise may take longer than 30 minutes ie 45 or 50. Rather than pulverise the cornmeal in the blender I used a fine cornmeal that I bought at the Italian grocers. Read More
(26)
Rating: 4 stars
10/17/2003
A good basic leavened cornbread recipe to which you can add extras like chopped chili capsicums fresh corn salami etc. Bread is more successful if kneaded for 10-15mins prior to first rise. Read More
(26)
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Rating: 3 stars
07/15/2003
We were looking for a recipie for Broa and were so glad to find one. It turned out pretty good but it doesn't keep very well. My husband was used to broa looking darker although it does taste similar to what he remembers. He thinks you need a special oven for the darker color. Read More
(22)
Rating: 4 stars
07/02/2006
I wasn't expecting this to be so heavy! I guess I should have figured it would be given the amount of cornmeal in it. It's not moist in the way that quick bread cornbread is and it's not light in the way that yeast bread is. Anyway once I got used to it I kinda liked it. You might too especially if you are a big fan of soup; I think it would be really good with a tomato-based soup. 7-2-2006: I made this again. This time I kneaded it more; it rose higher and was lighter than the last time I made it. Read More
(16)
Rating: 5 stars
01/12/2009
I didn't go with the time that was said in the recipe...I left it in the oven till it was a nice golden brown. Read More
(7)
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Rating: 1 stars
01/03/2006
unless I did not do this recipe correctly it is not very good. Read More
(5)
Rating: 3 stars
05/04/2009
This is not like the Portuguese cornbread that I'm used to. This is very dense and heavy. It did not darken up as much as I thought it would and to me it tastes heavily of olive oil. I don't think I'd make this again. Also the second rise needed longer I think. Read More
(3)
Rating: 5 stars
01/25/2015
Didn't realize till too late that I only had 1/2 c cornmeal. Also used 1/2 c wheat germ. Delicious!! Read More
Rating: 5 stars
10/11/2019
I have made this a number of times and love it because it's easy as far as yeast breads are concerned, tastes great and toasts like a dream! One of my favorite discoveries Read More