Portuguese Cornbread

SUBMITTED BY: Stephen Almas

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

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Servings
USMETRIC

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. 3, 2006 by Meranda

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