Minas-style cornmeal broa: traditional fennel-scented quitanda recipe

Few things evoke the Minas Gerais countryside quite like the smell of cornmeal broa coming out of the oven on a cold morning. This simple, golden quitanda (homemade breads, cakes and cookies), scented with fennel seeds, is part of the fond childhood memories of many people and remains one of coffee's favorite companions. Best of all, it's easy to make at home with ingredients you probably already have in your pantry.

Cornmeal broa is one of the best-loved quitandas of Minas Gerais. Here, a quitanda is that spread of homemade breads, cakes and cookies that fills the table during visits and in the late afternoon. The broa stands out for its slightly moist interior, its golden crust, and, of course, for the unmistakable aroma of fennel seeds, which give it that sweet, fragrant touch.

Unlike heavier cakes, the traditional broa has a more rustic texture and a balanced flavor, neither too sweet nor too dry. It's the kind of recipe that pairs well with black coffee, tea, or a glass of warm milk, and that pleases children and adults alike. In this article, you'll find the traditional step-by-step recipe, along with tips for getting the batter just right, substitution suggestions, storage ideas, and a bit of the history behind this treat. Put on your apron, because you'll soon want to get your hands in the dough.

Recipe card

• Origin: Brazil
• Region/tradition: Minas Gerais
• Category: quitanda, snack or coffee accompaniment
• Difficulty: easy
• Time: 1h
• Yield: about 12 slices or small broas

Ingredients

• 2 cups cornmeal
• 1 cup wheat flour
• 1 cup sugar
• 3 eggs
• 1/2 cup oil
• 1 cup milk
• 1 tablespoon fennel seeds
• 1 tablespoon baking powder
• 1 pinch of salt
• 2 tablespoons melted butter (optional, for an even softer broa)

All ingredients should be at room temperature so the batter turns out smooth.

How to make it

1. Preheat the oven to 180°C (350°F) and grease a pan with a little oil and cornmeal.
2. In a blender or a large bowl, beat the eggs with the sugar, oil and milk until you get a smooth mixture.
3. If you're using melted butter, add it at this point.
4. Transfer the liquid mixture to a bowl and gradually fold in the cornmeal and wheat flour, stirring well to avoid lumps.
5. Add the fennel seeds and the pinch of salt, mixing gently.
6. Add the baking powder and stir just enough to incorporate, without overmixing, so the broa doesn't turn out heavy.
7. Pour the batter into the greased pan and bake for about 35 to 45 minutes, or until the surface is golden and a toothpick inserted in the center comes out clean.
8. Let it cool slightly before unmolding and slicing, so the slices hold their shape.

Tips and variations

• Don't overdo the baking powder or overmix the batter after adding it, as this can make the broa rise quickly and then collapse.
• If you like a crunchier crust, leave the broa in the oven for a few extra minutes, keeping an eye on it so it doesn't dry out.
• Tasting a bit of the batter before baking helps you adjust the sweetness and the intensity of the fennel to your liking.
• Use good-quality cornmeal, preferably fubá mimoso (a fine, delicate cornmeal), which gives the broa a more delicate texture.
• For an even more pronounced aroma, lightly warm the fennel seeds in a dry skillet before adding them to the batter, to release more fragrance.
• Gluten-free: replace the wheat flour with a gluten-free flour blend, adjusting the amount of liquid slightly, since the batter can turn out drier.
• The milk can be swapped for a plant-based milk, such as almond or oat.
• The oil can be replaced with melted butter or margarine.
• Those who don't care for fennel can substitute orange zest or ground cinnamon for a different variation.
• Store at room temperature for up to three days, in a closed container or wrapped in paper towel and then in a plastic bag.
• In the refrigerator, it keeps for about five days but becomes firmer; in that case, it's worth briefly warming the slices before serving.
• You can also freeze the slices for up to two months, wrapped individually.

In approximate terms, each medium slice of cornmeal broa has between 180 and 220 calories, with a good amount of carbohydrates and a moderate amount of fat and sugar. Because it contains cornmeal, it offers a bit of fiber and energy, making it a comforting snack option. As with any quitanda, the idea is to enjoy it in moderation and savor each bite slowly.

Cornmeal broa has its roots in Brazil's rural tradition, especially in Minas Gerais, where corn has always been an abundant and prized ingredient. Minas quitandas emerged as a way to make use of what the countryside provided and to welcome guests warmly, turning simple ingredients into treats full of affection. Even today, baking a broa at home is a way to reclaim that heritage and bring a little piece of Minas to your table.