Friday, February 4, 2011

Cornbread I Can Eat!

It's called Bobota - in Greek: μπομπότα, pronounced bo-BOH-tah. I found it while researching ancient Greek bread recipes for a post on Gypsy Magic.

Depending on the region of Greece and local customs, the word bobota can mean anything from cornmeal to any bread or polenta-type dish made with cornmeal. Cornmeal recipes were very popular during times of hardship, and bobota is considered by many to be a "peasant" dish. This basic recipe has a little sugar, but has no flour, milk, eggs, or butter. It gets a delightful shot of flavor from fresh orange juice and produces a dense, crumbly cornbread.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


  • 2 cups of cornmeal
  • 1 1/4 teaspoons of baking powder or baking soda
  • 1/4 cup of sugar
  • 4-5 tablespoons of fresh orange juice (juice of 1/2 large orange)
  • 1/4 cup of oil (olive or corn)
  • about 1 cup of lukewarm water

Preheat oven to 350°F (175-180°C)

Whisk together the cornmeal, sugar, and baking powder to combine well. In a separate bowl, mix oil, orange juice, and water, and stir until well blended. Add liquids to the dry ingredients and stir.

Pour batter into a well-oiled 9-inch pie pan and bake for 40-45 minutes. Test for doneness by inserting a toothpick into the center of the pan. It should come out dry.

Cool at least 10 minutes before cutting. Serve warm or at room temperature.

Yield: one 9-inch pie pan (4-8 pieces) of simple country cornbread. To increase the recipe, increase all ingredients proportionately.

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