Portuguese corn bread

cornmeal

🥗Healthier: whole grain cornmeal

💰Cheaper: polenta

Whole grain cornmeal adds fiber and nutrients.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

In a wide bowl, combine 3 cups all-purpose flour, 2 1/2 cups corn flour, 2 tablespoons sugar, and 2 teaspoons salt.

Add 2 tablespoons of pig fat (or bacon fat, butter, or Crisco) to the dry ingredients.

Pour in 3 cups of boiling water and mix to combine all the ingredients, ensuring the flour is incorporated with the water.

Spread the mixture out in the bowl to cool off faster.

In a separate bowl, mix about 1 tablespoon of sugar and a little bit of all-purpose flour with 1/2 cup of warm water to bloom the yeast.

Let the yeast mixture sit until it bubbles, indicating it's active.

Once the dough has cooled enough, add the active sourdough starter (if using) to the yeast mixture and combine.

Mix the yeast mixture into the flour mixture until well combined.

Shape the dough in a bowl, using corn flour to prevent sticking, and let it rise for about 20 minutes.

After 20 minutes, check the dough for small wells, indicating it's ready to bake.

Preheat the oven to 350°F.

Shape the dough into loaves and place them on a cookie sheet.

Bake the cornbread in the preheated oven for about 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens