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Try changing the search filters.Broa de milho is a Portuguese corn bread consisting of plain flour, cornmeal, yeast, water, milk, sugar, salt, and butter. It is characterized by its fine, moist texture, making it an ideal pair for soups and stews, when it is often used for dippi... READ MORE
Proja is a traditional cornbread made with a combination of cornmeal, salt, and water. As soon as milk, beaten eggs, and butter or oil are added to this peasant dish, it's no longer a cornbread but a savory pie called projara, projani... READ MORE
There is no food more American than the classic cornbread. The soft, but firm baked bread made with cornmeal is easily the most important memorabilia of the American past, which is especially associated with the American South. Corn has been a sta... READ MORE
Sopa paraguaya is a typical example of a misnomer (a word with a misleading meaning) - although sopa translates to soup, this traditional Paraguayan dish does not even resemble it. In fact, it is a type of thick cornbread flavore... READ MORE
Chvishtari is a traditional cornbread originating from Svaneti. It's usually made with a combination of cornflour, milk, eggs, oil, salt, and sulguni cheese. The dough is kneaded with the cheese until it becomes firm and smooth. It is then flatten... READ MORE
Mısır ekmeği is a savory Turkish cornbread that is especially popular in the Black Sea region of the country. Its texture is usually hard and dry because it is prepared without a raising agent. The bread can be shaped into circles, tubes, oblongs,... READ MORE
A staple of the American South, hot water cornbread is a traditional bread that is made with cornmeal and hot water. Sugar, salt, butter, and other ingredients such as ham, bacon, jalapeno peppers, or green onions are often added to the cornmeal m... READ MORE
Piki bread is a traditional unleavened bread originating from Arizona's Hopi tribe. The bread is made with blue corn and it has numerous papery thin layers. It's cooked on heated piki stones which have been seasoned with either cooked sheep's brai... READ MORE
Tropanec is a Croatian specialty bread originating from the area of Novi Marof. It is made with just a few simple ingredients – corn flour, soda bicarbonate, salt, a bit of sugar, and sour milk. The dough is formed into a large circular shap... READ MORE
Koruzna prga is a traditional festive bread originating from the Posavje region. It's made with a combination of corn flour, eggs, milk, baking powder, salt, and fat for greasing the baking tin. The scalded milk (or milk and cream) is poured over ... READ MORE
Koledo is a festive Christmas bread with origins in the Croatian village of Plemenšćina. The bread is traditionally prepared on Christmas Eve. It is made with a combination of corn flour and cvajerica – wheat flour or corn fl... READ MORE