DEPENDING THE REGION IN PORTUGAL CORN BREAD CAN VARY THE RECIPE.
WHITE FLOUR, 200g
RYE FLOUR 200 g
CORN MEAL. 200g
IT BECOMES WITH A VERY COMPACT TEXTURE AND DIFFERENT TASTE TOO.
OR
300g of WHITE FLOUR
300g of CORN MEAL
AND IT BECOMES MORE SPONGY.
THE REST IS THE SAME INGREDIENTS
USE YOUR IMAGINAGION AND DEVELOP YOUR OWN RECIPE.