Portuguese Corn Bread
Portuguese Corn Bread is a hearty, moist loaf with a subtle sweetness and rich corn flavor, perfect for sharing with family and friends. Its soft crust and tender interior make it ideal for breakfast, snacks, or alongside hearty meals, offering a taste of Portugal's baking tradition with a comforting texture.
Ingredients
Instructions
- Dissolve yeast in 1/2 cup lukewarm water and one teaspoon sugar; let it stand for 5 minutes or until it doubles.
- Place all-purpose flour in a large bowl, add yeast mixture and 2 cups warm water, mix and knead for about 5 minutes.
- Cover the dough and let it rise until it doubles in bulk.
- Bring 2 cups water and salt to a boil.
- Pour boiling water over cornmeal flour and mix very quickly.
- Cool the mixture.
- Make a well in the yeast mixture, add the cornmeal mixture, and knead until dough is smooth, about 10 minutes.
- Cover with a cloth and a blanket, let it rise until double in bulk.
- Grease a 4-cup bowl, sprinkle with flour, place one-third of the dough in the bowl, turn and shake until the dough is smooth.
- Pour dough into a greased ovenproof pie plate.
- Repeat with the other two parts of the dough.
- Bake in a preheated 450°F oven for about 45 to 50 minutes.
- Remove from oven and place loaves on a wet cloth and cover.
- The crusts will be soft.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of olive oil to the dough. If you don't have active dry yeast, you can substitute with instant yeast, reducing the amount slightly. Make sure your water is lukewarm, as too hot can kill the yeast. If you're short on time, let the dough rise in a warm place to speed up the process.
Serving Suggestions
Serve Portuguese Corn Bread warm with butter for a delicious treat. It pairs beautifully with dishes like Indonesian Pork Chops or can be enjoyed alongside a hearty soup. For a vegetarian option, try it with Smoky Bean Dip for a satisfying meal. This bread makes excellent toast for breakfast when paired with honey or jam.
Storage & Reheating
Once cooled, store the corn bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves tightly in plastic wrap and freeze for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Portuguese Corn Bread contains roughly 2142 calories, with 211g protein, 320g carbohydrates, and 38g fat. It is an excellent source of dietary fiber (477% of the Daily Value), protein (421% of the Daily Value), and potassium (101% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2574mg per serving (112% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this corn bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately, as it helps mimic the elasticity of gluten in bread.
What can I use if I don't have cornmeal?
If you don't have cornmeal, you can use finely ground polenta or even a coarser flour like masa harina as a substitute. Just keep in mind that the texture may vary slightly.
How do I know when the bread is done baking?
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. You can also use a thermometer; it should read around 190°F when fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).