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Portuguese Cornbread

SUBMITTED BY: Stephen Almas

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

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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.
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.

Reviewed on oct. 17, 2003 by JABBABROWN

A good basic leavened cornbread recipe to which you can add extras like chopped chili,... MORE

Reviewed on jul. 15, 2003 by MARJORIE25

We were looking for a recipie for Broa and were so glad to find one. It turned out pretty... MORE

Reviewed on jul. 2, 2006 by MACKALLEN

I wasn't expecting this to be so heavy! I guess I should have figured it would be, given the... MORE

Reviewed on jan. 19, 2007 by RUBY2

I love yeasted cornbread and this is basically a good recipe but the instructions are a bit... MORE

Reviewed on jan. 3, 2006 by Meranda

unless I did not do this recipe correctly, it is not very good. MORE

Reviewed on may 4, 2009 by KSC77

This is not like the Portuguese cornbread that I'm used to. This is very dense and heavy. It... MORE

Reviewed on jan. 12, 2009 by Annette

I didn't go with the time that was said in the recipe...I left it in the oven till it was a... MORE