Portuguese Cornbread

Portuguese Cornbread


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


2 h servings 154 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Pulverize the cornmeal in a blender until fine.
  3. 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.
  4. 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.
  5. 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.
  • profile image

Your rating



  1. 11 Ratings


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.

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...

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 s...

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...

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.

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 ...

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

Didn't realize till too late that I only had 1/2 c cornmeal. Also used 1/2 c wheat germ. Delicious!!

This bread was great, however I made some changes: I followed the kneading/rising instructions by Ruby2 and I didn't have cornmeal so I used stone ground grits (This made the bread crunchy). al...