Simple Greek Country Cornbread Recipe (Bobota)

corn bread
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  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: 4-8 servings
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Depending on the region of Greece and local customs, the word bobota (in Greek: μπομπότα, pronounced bo-BOH-tah) 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.

What You'll Need

  • 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

How to Make It

  1. Preheat oven to 350°F (175-180°C)
  2. 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.
  3. 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.
  4. Cool at least 10 minutes before cutting. Serve warm or at room temperature.

    Note:To increase the recipe, increase all ingredients proportionately.​​ Most baking powder is double-acting, meaning that it causes a rise during preparation and again during baking. Baking soda causes a one-time rise. The ​bobota will reflect a slight difference, depending on which is used.