Portuguese Cornbread: Crackling, Sweet, and Earthy ...
Beneath a crackling, creviced crust, the heart of broa is dense, moist and deeply flavored, a tug of war between earthy rye and sweet corn. The bread's roots lay in Portugal's golden era, when corn brought from the New World began to thrive in the Minho region, north of Porto. Further inland, rye was a cash crop.
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