Marcelo Costa In the colorful, flavorful world of Brazilian cuisine, one food item that stands out is pão de milho, or corn bread. This humble yet delightful staple food is a testament to Brazil’s rich culinary traditions, deeply rooted in indigenous, African, and Portuguese influences. The simplicity of its preparation and the accessibility of its primary ingredient, corn, has led to its widespread popularity, making pão de milho an essential part of the country’s food culture.
Pão de Milho
Ingredients
- 1 cup cornmeal
- 1 cup boiling water
- 2 cups all purpose flour
- 1 cup milk
- 1 Tbsp yeast
- 2 Tbsp sugar
- 2 tsp kosher salt
- 1 Tbsp vegetable oil
- 1 large egg
Instructions
- In the bowl of a stand mixer, mix the cornmeal with the boiling water and stir until it is completely blended.
- In a separate bowl, mix warm milk, yeast, and sugar. Let it sit until foamy.
- Once the cornmeal & water mixture cools, add the milk/sugar/yeast, salt, vegetable oil, and flour and mix on medium-low.
- Add the egg and continue to mix on medium-low until everything is mixed together.
- Transfer to an oiled bread loaf pan. Cover and let rise for 30 minutes.
- Preheat oven to 400 degrees. Bake on the lower rack for 30 minutes.
Pão de Milho literally translates to “corn bread”, but unlike its North American counterpart, this Brazilian variation incorporates unique regional touches. Typically made from a blend of cornmeal and wheat flour, eggs, milk, sugar, and yeast, pão de milho offers a texture and flavor profile that is both versatile and comforting. The result is a bread that is slightly sweet, soft yet sturdy, and perfect for any meal, whether it’s accompanying a hearty feijoada stew, a breakfast table spread, or an afternoon snack with coffee.
