Cornbread

Cornbread

By
From
Cabana The Cookbook
Serves
8
Photographer
Martin Poole

Cornbread, or broa de milho, is a traditional Portuguese dish that’s baked in a wood-fired oven and eaten at festivals. There’s also a sweet version, bolo de milho, which is often studded with guava paste. Savoury cornbread is usually served with soups for dunking, or with linguiça sausage, but we think it also goes well with grilled dishes, American barbecue style.

Ingredients

Quantity Ingredient
100g fine cornmeal or polenta
100g plain flour
3/4 teaspoon sea salt
1 tablespoon baking powder
1/2 teaspoon baking soda
75g caster sugar
2 large eggs
150ml buttermilk
4 tablespoons olive oil, plus extra for greasing
200g creamed sweetcorn

Method

  1. Preheat the oven to 180°C. Lightly grease a 20 cm square baking tin with olive oil and line the base with baking parchment.
  2. Sift all the dry ingredients into a large bowl. Beat the eggs, buttermilk and oil together in a separate bowl. Pour the egg mixture into the dry ingredients and fold it through. Finally, fold in the creamed sweetcorn, then pour into the prepared tin and spread out evenly.
  3. Bake for 20–25 minutes, until it is golden brown and a skewer inserted in the middle of the cornbread comes out clean. Remove and leave to cool slightly. Cut into 16 squares and serve warm.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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