Corn bread

Corn bread

Broa de fubã

By
From
This is Brazil
Serves
12
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
250g butter, softened
230g caster sugar
4 large eggs, separated
150g fine polenta
190ml milk
150g self-raising flour
icing sugar, for dusting, optional

Method

  1. Preheat the oven to 180°C. Lightly grease a round 20 cm springform cake tin and line the tin with baking paper.
  2. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the egg yolks, one at a time, beating well after each addition. Add the polenta alternately with the milk in two batches, beating to combine. Sift in the flour and mix to combine.
  3. Wash and dry the beaters, then whisk the egg whites until stiff peaks form. Stir one large spoonful of the egg whites into the butter mixture to loosen it. Gently fold in the remaining egg whites.
  4. Spoon the batter into the tin, smoothing the top. Bake for 50–55 minutes, or until a skewer inserted in the bread comes out clean. Leave the bread in the tin for 10 minutes, then turn out onto a wire rack.
  5. Serve the bread warm or at room temperature, dusted with icing sugar, if desired.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again