Description
A rustic Brazilian cornbread made with fine cornmeal (fubá mimoso) and oats, featuring a soft, moist interior and a crispy golden crust. Perfect for breakfast or afternoon coffee, this broa combines traditional flavor with the nutritional benefits of oats, creating a comforting and delicious treat.
Ingredients
Fubá mimoso (fine cornmeal) – 2 cups
Rolled oats (flocos finos) – 1 cup
Demerara sugar (or refined) – 1 cup
Vegetable oil (or melted butter) – 1/2 cup
Eggs – 2 units
Whole milk (or plant milk) – 1 cup
Baking powder – 1 tablespoon
Anise seeds (optional) – 1 teaspoon
Salt – a pinch (to taste)
Instructions
1. Preheat oven to 180°C (350°F).
2. In a large bowl, mix all dry ingredients: fubá, oats, sugar, baking powder, salt, and anise (if using). Whisk well.
3. In another bowl, lightly beat eggs with oil and milk.
4. Pour wet ingredients into dry ingredients. Mix gently with a wooden spoon until just combined. Do not overmix. The batter should be thick but malleable.
5. Grease a medium loaf pan with oil and dust with fubá. Pour the batter into the pan.
6. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Do not open the oven for the first 20 minutes.
7. Let cool slightly before unmolding. Optional: brush the top with milk before baking for a golden crust.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Bread, Quick Bread, Snack
- Method: Baking
- Cuisine: Brazilian