This cornbread (Galician: broa or boroa in Asturian: boroña in Cantabria: cornbread, of Celtic origin, compare Welsh and Breton baran bread[dubious – discuss]) is a bread made with cornmeal.
It is a traditional food from the regions of Galicia, Asturias, Cantabria, the Basque Country and northern Castilla-Leon (areas of León, Palencia and Burgos), Spain.
Before corn reached the Iberian Peninsula from the American continent, there and was a type of cornbread, s mixed bread made from barley and rye [0] which was eaten in northern Spain, as shown by the calf of the behetrías Castile, the fourteenth century, [1] as follows Cantabrians documents stating in the fifteenth century.
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, [4] so this would be the reference historically oldest known so far, the cornbread as we understand it today.
To serve cornbread opens in half and the meat content inside to be eaten with bread dough baked rolls over.