Boroña is a type of

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

made with corn in northern Spain. This

cornbread Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are st ...

(Galician: broa or boroa in Asturian: boroña in Cantabria: cornbread, of

Celtic Celtic, Celtics or Keltic may refer to: Language and ethnicity *pertaining to Celts, a collection of Indo-European peoples in Europe and Anatolia **Celts (modern) *Celtic languages **Proto-Celtic language * Celtic music *Celtic nations Sports Fo ...

origin, compare Welsh and Breton baran bread) is a bread made with

cornmeal Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', ...

. It is a traditional food from the regions of

Galicia Galicia may refer to: Geographic regions * Galicia (Spain), a region and autonomous community of northwestern Spain ** Gallaecia, a Roman province ** The post-Roman Kingdom of the Suebi, also called the Kingdom of Gallaecia ** The medieval King ...

, Asturias, Cantabria, the

Basque Country Basque Country may refer to: * Basque Country (autonomous community), as used in Spain ( es, País Vasco, link=no), also called , an Autonomous communities of Spain, autonomous community of Spain (shown in pink on the map) * French Basque Country o ...

and northern Castilla-Leon (areas of León, Palencia and Burgos), Spain. It has been widely used in rural areas until the mid twentieth century. It is usually cooked in an oven wrapped in

cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...

leaves. In Cantabria, by extension, it is called borona, the corn plant bread, and is called "flour corn bread" flour.

History

Before corn reached the Iberian Peninsula from the

American continent The Americas, which are sometimes collectively called America, are a landmass comprising the totality of North and South America. The Americas make up most of the land in Earth's Western Hemisphere and comprise the New World. Along with th ...

, there and was a type of cornbread, s mixed bread made from barley and rye which was eaten in northern Spain, as shown by the calf of the behetrías Castile, the fourteenth century, as follows Cantabrians documents stating in the fifteenth century. After the arrival of the Spaniards to the New World in 1492, was still called borona for breads made with

millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets al ...

that the authors of the time attributed to the Basques, although that bread had been consumed in more northern sites. The term borona reappears in 1619 in the town of Oseja Sajambre, located in the Picos de Europa, in a context that suggests it was about corn bread, so this would be the reference historically oldest known so far, the cornbread as we understand it today. In 1794 Jovellanos speaks of "cornbread or cornbread" that was eaten in the Principality of Asturias in the Report of the Economic Society of Madrid.

Features

The mixture of wheat flour (spelled flour) and corn (2/3 corn flour and other wheat flour) makes the interior color of cornbread a pale yellow. The dough mass is usually put into a mold. It can be rectangular, though now usually toroidal shape. The traditional recipe includes in the dough some slices of

chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or ...

and various meats including prime rib ('costiella'). The dough goes with the mold in an oven and cooked at relatively low temperatures overnight.

Serve

To serve cornbread opens in half and the meat content inside to be eaten with bread dough baked rolls over.

History

Features

Serve

References

Further reading