Brazilian Broa (Corn Bread)

This is my mother-in-law’s recipe from when she lived in Brazil for 6 years. It may look like a little pancake, but it is a sweet treat. Serve broas when then have cooled completely.

Step: 1

Mix sugar, cornmeal, flour, and salt together in bowl until combined; add eggs.

Step: 2

Stir milk and melted butter in a bowl until smooth; stir into the cornmeal mixture until smooth, about 5 minutes.

Step: 3

Grease a griddle; place over high heat. Drop tablespoonfuls of the cornmeal mixture into the skillet; cook until golden brown, about 5 minutes each side.

Per Serving: 117 calories; protein 1.7g; carbohydrates 21.6g; fat 2.7g; cholesterol 16.1mg; sodium 72.1mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.