| Cornbread|| Portugal|
| Cornmeal, wheat or rye flour, yeast|
Bread, Bacalhau, Cozido, Alheira, Caldo verde
Broa ([ˈbɾow.ɐ] or [ˈbɾo.ɐ]) is a type of corn and rye bread traditionally made in Portugal, Galicia (and in Brazil, where it is traditionally seasoned with fennel). Unlike the cornbread typical of the southern United States, broa is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda. The name Broa comes from the Gothic or Suebian word 'brauth' that means bread. This yeast bread has the rustic flavor and texture that suitably accompanies soups, especially caldo verde, a Portuguese soup made with tender kale, potatoes, and chouriço sausages.
Broa de milho is a type from Portugal listed on the Ark of Taste.