This Portuguese Cornbread Has a Tasty Secret!

You think you know Portuguese cornbread — dense, compact, and rock-hard the next day?
Yeah, me too. I grew up with it. I love it.
But this time, I decided to fix it.

In this video, I’m taking traditional Portuguese broa (cornbread) and transforming it into something completely new — light, airy, and layered with smoky chorizo. Instead of a heavy, dense loaf, this version has an open crumb, crispy crust, and even a spiral of chouriço running through the middle.

We’ll talk about why corn flour makes bread dense, how to use vital wheat gluten to build structure, and how an overnight fermentation adds flavor, elasticity, and depth. Then we’ll laminate the dough with slices of Portuguese chouriço — like a babka, but savory — to create layers that bake into a spiral of flavor.

Ingredients – Cornbread with Chorizo (Broa com Chouriço)

Dry Ingredients
• 300 g corn flour (fine)
• 200 g “00” flour
• 20 g vital wheat gluten
• 7 g instant yeast
• 1 Tbsp salt
• 5 g sugar (optional)

Wet Ingredients
• 360 ml warm water (around 40 °C)
• 20 ml olive oil

Filling
• 350 g chouriço (Portuguese chorizo), thinly sliced

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