""Boroña"" Borono is a sweet [clarification needed]
The cornbread (Galician: broa or boroa in Asturian: boroña in Cantabria: cornbread, of Celtic origin, compare Welsh and Breton baran bread) is a bread made with cornmeal, traditional food from the regions of Galicia, Asturias, Cantabria, the Basque Country 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 the oven wrapped in cabbage leaves so brown and often takes his sausage inside s (in this case they say that is pregnant).
In Cantabria, by extension, is called' borona the corn plant, and is called "flour corn bread" flour of this cereal, and even in the area pasiega comes to know as boronales cornfields.
Before the corn reached the Iberian Peninsula from Latin, and was called to a type of cornbread 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, is still called borona to breads made with millet or millet that the authors of the time attributed to the Basques,  although they had consumed 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 that longer about corn bread,  so this would be the references 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  .
The mixture of wheat flour (spelled flour) and corn (2/3 corn flour and other wheat flour) makes the interior color of cornbread is pale yellow. The mass is usually put into a mold, can be rectangular though nowadays usually toroidal shape. In the traditional recipe is included in the mass some slices of chorizo and various meats including prime rib ('costiella'). The dough gets along with the mold in an oven and cooked at relatively low temperatures overnight.
To serve cornbread opens in half and the meat content inside to be eaten with bread dough baked rolls over.
1. ↑ Gonzalo CORREAS,Vocabulario de refranes y frases proverbiales, 1627; Diego de VALERA, Tratado de las epístolas enviadas por mosén Diego de Valera (1441–1486), ed. Mario Penna, Madrid, 1959 2. ↑ Fabián HERNÁNDEZ, Becerro de las behetrías de Castilla, Santander, 1866. 3. ↑ Rosa Mª DEL TORO MIRANDA, Colección diplomática de Santa Catalina del Monte Corbán, Santander: Fundación Marcelino Botín, 20014. ↑ 4. Gabriel ALONSO DE HERRERA, Obra de Agricultura (Alcalá, 1513), ed.Thomas Capuano, Madison, 1995; Martín FERNÁNDEZ DE ENCISO, Suma de geografía que trata de todas las partidas y provincias del mundo (1519), ed. José Ramón Carriazo, Salamanca, 2003 5. ↑ Elena E. RODRÍGUEZ DÍAZ, La Senda del Arcediano y el camino del Beyo: nuevos documentos para su historia, Boletín de Letras del Real Instituto de Estudios Asturianos, ns. 175-176 (2010), p. 107. 6. ↑ Gaspar Melchor de JOVELLANOS, Informe de la Sociedad Económica de Madrid al Real y Supremo Consejo de Castilla, Madrid: Cátedra, 1982.