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Ingredients: eggs, margarine, milk...

"This is a recipe that has been handed down for generations in Emeril's family. It is his family's favorite bread to have at Easter, but can be made at any time. This recipe makes five small loaves. It is very hands-on, requiring kneading but it works very well. The prep time is for rising. Note: If making for Easter, you can add a colored Easter..."

Ingredients: eggs, lard, milk...

"Broa is a yeasted cornbread eaten in Portugal. I found this recipe at the excellent 'Lip Smacking Goodness' blog."

Ingredients: dry yeast, olive oil, salt...

"Posted in response to a request. I've made this once, and it was fantastic (personally, I made the one big loaf, not the two small ones). Apparently, this bread is traditionally very dense; if you want yours heavier, the amount of cornmeal should be increased and the amount of flour decreased. I like it this way, though. And, it's great toasted!..."

Ingredients: cornflour, granulated sugar...

"Acordas are a type of Portuguese traditional soup which are designed to make use of leftovers of the country’s much cherished staple food, stale bread. The Moors, the medieval Arabs who occupied the Iberian Peninsula for nearly 800 years, made copious and imaginative use of stale bread, employing it to thicken, enrich and bulk out everything..."

Ingredients: cilantro, eggs, olive oil...

"From Emeril's New Orleans Cooking. This is made with roasted garlic, how can you top that?"

Ingredients: fresh ground black pepper, eggs...

"An easy no-knead recipe for "pao de milho" is from Nancy Baggett's wonderful new cookbook, Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads". The large, homespun loaf has a mild, go-with-anything flavor and a delightful crusty-chewy top. It has a finer, moister crumb than most cornbreads, the result of the cornmeal being..."

Ingredients: cooking spray, cornmeal...