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Corn Breads

Corn Breads & producers

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Corn Breads

1

Broa de milho

Portugal
4.2
Most iconic: Abadia do Porto (Porto, Portugal)

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

2

Broa

Portugal
4.1

Broa is a Portuguese bread made from yellow cornmeal, yeast, and a combination of wheat and rye flour. It is characterized by a thick crust on the exterior, and a tender, moist texture of the interior. Broa is also quite popular in Galicia and Bra... READ MORE

3

Proja / Projara

Serbia
4.1

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

4

Cornbread

United States of America
3.9
Most iconic: Husk (Charleston, United States of America)

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

5

Sopa Paraguaya

Paraguay
3.8

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

6

Chvishtari

Samegrelo-Upper Svaneti, Georgia
3.8

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

7

Mısır ekmeği

Black Sea Region, Turkiye
3.5
Most iconic: Hayvore (Beyoğlu, Turkiye)

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

8

Mchadi

Georgia
3.5

Mchadi is a popular, traditional Georgian bread consisting of cornmeal, salt, and water. The dough is usually fried in hot oil until golden brown. It is recommended to serve mchadi warm with kidney beans and cheese on the side.

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9

Daktyla

Greece
3.5

Daktyla is a rustic Greek bread made with a combination of cornmeal, plain flour, and whole wheat flour, resulting in a light yellow color of the bread's center. It is traditionally sprinkled with sesame and nigella seeds. The name of the bread ca... READ MORE

10

Hot Water Corn Bread

Southern United States, United States of America
3.4

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

11

Piki Bread

Arizona, United States of America
n/a

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

12

Tropanec

Novi Marof, Croatia
n/a

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

13

Koruzna prga

Brežice, Slovenia
n/a

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

14

Blagdanski božićni kruh koledo

Plemenšćina, Croatia
n/a

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