Portuguese Cornbread (Broa)

For Valentine’s Day, I gave Tyler the Milk Street Cookbook. We love watching cooking shows on PBS, and as part of his gift he gets to pick one or two recipes that I will make a week. So, on Sunday, we sat down to menu plan, and he chose this Portuguese Cornbread made with corn flour and rye flour. It was dense, sweet, moist and full of flavor.

Portuguese Cornbread on baking stone

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Published February 17, 2021
Updated March 7, 2022
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What was for dinner tonight

For dinner last night I made butternut squash soup, Portuguese Cornbread and orzo pasta. A few years ago, I came across a recipe for orzo pasta. It has parmesan, spinach and garlic. Our boys devour it! I literally make a double batch and we rarely have leftovers. Butternut squash soup is so hearty with such a full flavor. Later this week I am going to publish both of those, so stay tuned for updates!
Click the above links for the blogs with recipes!

butternut squash soup in bowl with orzo pasta and Portuguese Cornbread on plate
What’s for dinner tonight?!

Portuguese Cornbread (Broa) Recipe

Ingredients

1 2/3 cups corn flour
2 Tbsp honey
1 cup boiling water, plus 1/4 cup room-temperature water
1 cup bread flour, plus more for dusting
1/2 cup rye flour
2 tsp yeast
2 tsp kosher salt

All ingredients to make Portuguese Cornbread on countertop

Directions

1. In the bowl of a KitchenAid mixer fitted with a paddle attachment, firstly mix corn flour, honey and boiling water on low. Mix until a thick hash forms and it is evenly moist, then turn the mixer off and scrape the edges of the bowl down as needed to make sure all the ingredients blend well.

pouring water into bowl of KitchenAid mixer with corn flour
Add the HOT water…
adding honey to kitchenaid mixer bowl
Add the honey…
ingredients mixed with paddle attachment
Mix away!

2. Turn off the mixer and then let the mixture stand for 30 minutes or until it is just warm to the touch.

corn flour mixture all mixed in bowl

3. After 30 minutes resting, then add the room-temperature water, bread flour, rye flour, yeast and salt to the KitchenAid bowl.

water added to KitchenAid bowl
Room temperature water…

4. Using the KitchenAid dough hook attachment, mix on low for 5 minutes, the dough should be tacky but not sticky, making sure to scrape the bowl down as needed.

KitchenAid mixer with all ingredients mixing for Portuguese Cornbread dough

Form the Cornbread

5. Turn the dough out onto a clean counter and then shape the dough into a 5 inch in diameter ball. As a result, I ended up splitting the dough in half and making two rolls.

Portuguese Cornbread dough formed into two balls resting on baking stone

6. Set the dough onto a parchment lined baking sheet or a baking stone and then dust the top with flour.
I love my Pampered Chef baking stone as it does not need any paper underneath. As a result, nothing sticks to this baby! A few weeks ago, I made pizza for dinner and the potholder slipped in my hand while carrying a hot pizza from the oven. My worst nightmare happened, and my precious circle pizza baking stone shattered all over the floor. After tears, an ice pack and my amazing husband then cleaned up the shards, all I was left with was a burn (now a scar) as a horrible reminder to use hand insert potholders. Let me tell you, that was a rough lesson. Needless to say, I did indeed purchase a new Pampered Chef baking stone, it even has handles!

flour sprinkled on top of Portuguese Cornbreads before baking in oven

7. Cover the dough ball with a clean kitchen towel and let rise until the volume increases by half, which should take 1 to 1 1/2 hours. As a result, the dough will develop beautiful cracks on the top as it rises.
Do not let the dough rise for longer than indicated as it will develop an unpleasantly boozy, sour flavor, as this bread dough needs only rise by 50 percent, not double like a typical bread. – note from the book editor.

Portuguese Cornbread risen with flour dusted on top

8. Preheat your oven to 500 degrees Fahrenheit.
9. Finally, bake the Portuguese Cornbread for 15 minutes with the rack in the middle of the oven.
10. Reduce the oven heat to 300 degrees and bake an additional 30 to 35 minutes, or until the crust is a deep golden brown.
11. Remove the baking stone from oven and then transfer the bread to a cooling rack and let the bread cool completely, around 2 hours. Consequently, my guys could not wait for the bread to cool. We ended up eating the Broa while it was still warm, having rested for only 20 minutes it was not hot, and yet so deliciously warm.
We broke the bread into pieces, it can also be sliced, served alone or spread with butter.
Enjoy!
~Monica

Portuguese Cornbread fully baked and resting to cool on baking stone

Portuguese Cornbread Recipe

Ingredients

1 2/3 cups corn flour
2 Tbsp honey
1 cup boiling water, plus 1/4 cup room-temperature water
1 cup bread flour, plus more for dusting
1/2 cup rye flour
2 tsp yeast
2 tsp kosher salt

Directions for Portuguese Cornbread

1. In the bowl of a KitchenAid mixer fitted with a paddle attachment, mix corn flour, honey and boiling water on low until a thick hash forms and it is evenly moist.
2. Turn off the mixer and let stand 30 minutes or until the mixture is just warm to the touch.
3. After 30 minutes resting, then add the room-temperature water, bread flour, rye flour, yeast and salt to the KitchenAid bowl.
4. Using the dough hook attachment, mix on low for 5 minutes, the dough should be tacky but not sticky remembering to scrape the bowl down as needed.
5. Turn the dough out onto the counter and then shape the dough into a 5 inch in diameter ball. Additionally, you can choose to make two separate pieces.
6. Set the dough onto a parchment lined baking sheet or a baking stone and then dust the top with flour.
7. Cover the dough ball with a clean kitchen towel and let rise until the volume increases by half, from 1 to 1 1/2 hours.
8. Preheat your oven to 500 degrees Fahrenheit.
9. Finally, bake the Portuguese Cornbread for 15 minutes with the rack in the middle of the oven.
10. Reduce the oven heat to 300 degrees and bake an additional 30 to 35 minutes, or until it is a deep golden brown.
11. Remove the baking pan from the oven and then transfer the bread to a cooling rack, let the Portuguese Cornbread cool completely, around 2 hours before serving.

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

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