Pão de milho — that’s all I want… Just its aroma baking in the oven is enough to make me happy.

But this corn bread is not exactly like the corn bread that you might be familar with. Brazilian corn bread looks more like a bread loaf rather than a cake. Moreover, the recipe that you are making today has a twist… instead of a plain corn bread, it incorporates both parmesan and provolone cheeses and basil, which make the bread even more aromatic and flavorful.

Yes, it is an Italian-style corn bread on account of its ingredients and also due to its origin. This type of bread (pão de milho com ervas finas) is very popular in the countryside of Rio Grande do Sul State, where there are many corn plantations belonging to descendents of Italian immigrants to Brazil. The milled corn is used to make other dishes than just polenta– like this tasty bread, for example…

Pão de milho (loosely pronounced similar to this: POWM jee MEEL-yoo ) is ideal for breakfast or as a snack, accompanied by a good cup of coffee. I also think that it would be interesting if eaten as a side dish with a hearty stew, like picadinho, on top. It’s all up to you…

Now if you will please excuse me, my loaf of pão de milho is hot from the oven and calling my name…
xx

Corn Bread with Basil
Yield: 8 to 10 slices

Segment: Brazilian cuisine (Southern Brazil)

Ingredients:

• 2 large eggs at room temperature
• 1/4 cup unsalted butter, melted
• 1 cup milk
• 1 cup all-purpose flour, sifted
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 3/4 cup grated provolone cheese
• 1/4 cup grated parmesan cheese
• 1-1/3 cup fresh or frozen corn, cooked
• 1/4 cup chopped fresh basil (or 2 tablespoons dried)

Directions:

1. Preheat oven to 350º F (180º C). Grease a retangular bread pan and sprinkle with cornmeal. Reserve.

2. Beat eggs slightly and stir in the butter and milk. Reserve. In a separate, large bowl, mix the dry ingredients together: flour, cornmeal, baking powder, salt and sugar. Then, add the beaten egg mixture and stir with a wooden spoon. Add the cheeses and corn and mix well.

3. Pour the batter into theprepared pan. Bake in the oven for 30 minutes or until a toothpick inserted in the center of bread comes out clean. Unmold bread onto a rack and let cool slightly until warm. Serve warm with butter and /or honey, or as an accompaniment for picadinho.

Note: Recipe adapted from MdeMulher Culinária.

You might also enjoy:

• Portuguese Corn Bread (Broa de Milho)
• Brazilian Cheese Rolls (Pão de Queijo)
• Corn Muffins with Guava Paste (Bolinho de Milho com Goiabada)

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Receita em Português:

Pão de Milho com Manjericão
Rendimento: 8 a 10 fatias

Ingredientes:

• 2 ovos grandes à temperatura ambiente
• 1/4 xícara de (chá) de manteiga sem sal derretida
• 1 xícara (chá) de leite
• 1 xícara (chá) de farinha de trigo peneirada
• 1 xícara (chá) de fubá
• 2 colheres (chá) de fermento em pó
• 1/2 colher (chá) de sal
• 1/4 xícara de (chá) de açúcar granulado
• 3/4 xícara de (chá) de queijo provolone ralado
• 1/4 xícara (chá) de queijo parmesão ralado
• 1 e 1/3 de xícara (chá) de milho verde fresco ou congelado, cozido
• 1/4 xícara de (chá) de manjericão fresco picado ou 2 colheres de (sopa) de manjericão seco

Modo de Preparo:

1. Pré-aqueça o forno a 180º C. Unte uma forma de bolo inglês e polvilhe com fubá. Reserve.

2. Bata ligeiramente os ovos e misture a manteiga e o leite. Reserve. Em uma outra tigela ou bacia grande, misture os ingredientes secos: a farinha de trigo, o fubá, o fermento, o sal e o açúcar. Em seguida, acrescente a mistura dos ovos batidos e mexa com uma colher de pau. Adicione os queijos e o milho verde e torne a misturar.

3. Despeje a massa na forma untada e polvilhada. Leve ao forno pré-aquecido por 30 minutos ou até que, ao enfiar um palito no centro do pão, ele saia seco. Desenforme sobre uma grelha e deixe amornar. Sirva em seguida com manteiga e/ou mel, ou ainda como um acompanhamento para picadinho (sirva a fatia de pão de milho com o picadinho por cima).

OBS: Receita adaptada de MdeMulher Culinária.

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