Broa de Milho opskrift - Smukt krakeleret brød

Broa de Milho Recipe – A Simple Sourdough Cornbread

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  1. Kevin Pereira Reply

    For future reference, the pronunciation you used was Brazilian. Other than that, the bread looks fabulous.

    • Ah, that’s good to know. I hope my brazilian pronunciation was spot on then 🤣

  2. ANA MARIA GARCIA W. Reply

    Sounds delicious! I like very much the way you explain your baking methods. I read some other recipes for this bread and they use rye flour or buckwheat instead of AP. Did you try with these other flours?

    • Not yet. A lot of people have reached out to me, saying that especially rye is a very common flour in this bread.

  3. Tracy Reply

    It’s pão de milho.

  4. Christina Reply

    do you mean an additional 25 min at lower temp (on top of 20 min) or 25 min total? Thanks! Excited to try.

  5. Alyssa Reply

    Hi newbie here! My two favorite breads are cornbread and sourdough bread so very excited to try this recipe. What do you mean when you say proof for 3.5 hours up to overnight? What kind of things are you looking for?

  6. Shannon M Sorensen Reply

    Good afternoon. Is your version of corn flour like cornstarch or very finely milled cornmeal? I went to our local grocer and there was nothing that had the specific verbage “corn flour.” I have been making your sourdough bread for all of my friends & family & they love it! My Portuguese friend asked me to make this from your recipes. I just want to get it right. My husband and I thank you for being awesome!

    Sincerely,

    Shannon Sorensen

    • The corn flour I use is pretty coarse. They call it whole grain here.

  7. Judy Vallas Reply

    I happened on a recipe for Broa de Milho & went looking around for others to compare. Yours is hands-down the one I want – thanks! (I watch your videos regularly and know I can completely trust this recipe.)

  8. Hortense Reply

    Hello, I just Wonder what hydratation rate must have thé sourdough ? This is the texture that I’m looking for. Thank you.

  9. Matt Reply

    Sune
    Thanks for the Broa de Milho recipe. I’ve baked it on several occasions and it tasted wonderful each time. Also, thanks for the sourdough recipes as well. I enjoy the website and have found your bread calculator very helpful when I want to bake a smaller loaf.
    Thanks,
    Matt

  10. Debra Gomes Reply

    I’m really excited to try this recipe! I have been making sourdough bread for the past year, and my husband is Portuguese. If I use buckwheat or rye – is the quantity the same as if I used bread flour?

  11. Susan Reply

    In the video you bake the bread in a cast iron pan. I always bake my sourdough loaves this way, but I preheat the pan before I place the dough in it. You don’t mention preheating the pan for this recipe. I’m curious about this, and can’t wait to try your recipe!

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  15. spotanjo3 Reply

    Can you use dry or faster yeast instead ?