Spanish or Portuguese Quick Bread Recipe

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Spanish or Portuguese Quick Bread

From Dorothy McNett's recipes at A quick bread baked in a casserole dish and then spooned out to serve with many traditional cataplana and other main dishes. This seems to be like the early American pioneer and settlers dishes known as Spoon Bread! Yes, let's share our foods with one another!!

1 cup cornmeal (medium grain yellow or white)
1 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon Spanish paprika
2 cups boiling water
1/4 cup extra virgin olive oil
1 cup milk
4 eggs

Preheat oven to 425 degrees. Lightly oil a 2 quart baking dish and place in oven to get it hot while you make the batter. In batter bowl whisk together the cornmeal, salt, pepper and paprika. Stir in the boiling water and set aside for several minutes and then carefully stir in the oil and milk. Add the eggs, one at a time, beating well after each addition. Pour into the hot dish and bake 25 - 30 minutes. Serve warm!

Recipe created 2017-08-14.

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